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Pastry: Savory & Sweet

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HC :
304 Pages
John Wiley & Sons
Pub. Date:
Feb 04, 2009
Color Photographs
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Pastry features a wealth of culinary expertise from award-winning master chef Michel Roux, all designed in an easy-to-use format that makes pastry-making accessible for even the most inexperienced of home cooks. Each chapter is based on a particular dough, and starts with a step-by-step technique spread featuring clear, concise directions and detailed instructional photographs. The recipes that follow use the dough in a variety of ways, both sweet and savoury. The chapters include Shortcrust Pastries, Enriched Sweet Pastries, Pizzas, Puff Pastry, Hot Water Crust Pastry, Brioche Dough, Croissant Dough, Choux Pastry, and Filo Pastry, and Roux also includes sections on general pastry techniques and basic recipes. The 100 recipes range from classics, such as Quiche Lorraine and Lemon Tart, to contemporary takes on canapes, pizzas, and more. With its modern approach, 253 stunning four-color photographs, and clear, accessible instruction, Pastry is set to become a classic.

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