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Pastry: Savory & Sweet Hardcover – February 12, 2009
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From master chef Michel Roux, a full-color cookbook that demystifies the art of pastry making.
For many home cooks, pastry can be intimidating. Now, in his new cookbook, Michelin three-star chef Michel Roux shows how easy it is to prepare professional-caliber pastry at home. Covering ten popular types of dough, including short crust, brioche, puff, choux, croissant, and filo, Roux provides step-by-step techniques and kitchen tips that ensure perfect results, all illustrated with stunning color photographs. He also presents a range of classic and contemporary recipes for finished pastry dishes–100 in all–such as Quiche Lorraine, Classic Pizza, Fillet of Beef in a Brioche Crust, Apple Tart, and Pecan Pie. For home cooks everywhere who want to explore the art of pastry making, Pastry is the place to start.Exclusive Recipe Excerpts from Pastry
Chocolate and Raspberry Tart
Rhubarb Tartlets with Orange
Pâte Sucrée [PDF]
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Top Customer Reviews
There are photos of all basic procedures and of most of the products.
The European edition that I have has Metric measurements and the American edition has both volume (cups and spoons) and Metric.
The book is divided by sections according to the pastry used in each preparation. It starts with a 'pastry techniques' section and the chapters are:
Enriched sweet pastries (pate sucree, pate sablee)
Raised pie pastry
Every chapter starts with the method of preparing the starring pastry and goes on with the assembled products.
I have to note here that rarely can one find in books instructions(especially with photos) on how to make filo by hand.
The shortcrust/flan pastry section starts with savory products before moving on to sweet preparations. The selection of recipes is delectable and my personal favorites are: Asparagus and red pepper flan, semi confit cherry tomato tart, croustade of seasonal vegetables, lightly curried seafood flan and the cherry clafoutis. In this section you get also filled pastries like cornish pastries and beef and cheese empanadas.
The enriched sweet pastries chapter has an excellent recipe for sablee pastry and biscuits with a buttery, melt in the mouth quality.In this section is Mr Roux's Lemon tart (baked), that has been my favourite ever since I first made and tasted it as a student in Pastry school in the early nineties.Read more ›
That said, most other recipes I tried have been delicious, the strawberry tart, apple tart, puff pastry, choux pastry. I would still highly recommend it to anyone as it's a wonderful book to learn from but unfortunately, it's not the flawless book that Michel Roux claims it is...
The recipes are amazing! The recipes in the puff pastry and croissant sections are for these amazingly elegant, high-end savory pastries that you'd expect to find only in fine restaurant but with this book you will have the tools to make them at home! How amazing is that?! I love how this book starts off with a recipe for a given type of pastry and then gives you maybe 10 recipes or so for each pastry. The photos of the pastries are mouth-watering, too. The recipes are thorough and meticulously written, and all of the reasoning behind the little details are explained. You even get those great expert's tips on how to make your pastries come out like the pros.
Just a bit about the specific contents of the book, there is a chapter on pate brise (shortcrust), pate sablee (shortbread), puff pastry, phyllo, croissant dough, pizza dough, brioche dough, and choux pastry. Plus, at the end there is an awesome section full of basic recipes for things like chantilly cream, creme anglaise, herb crepes, and more. For anyone who loves cooking and wants to learn more, this book is an absolute must have! I am SO incredibly glad that I have it. This one is a definite keep-forever-and-pass-it-down kind of book. It's that good!
Most Recent Customer Reviews
The book has some great recipe ideas. Ideas abound for interesting combinations of pastry in savory creations. Read morePublished 21 days ago by hoblitz
I love this book. Not only does the pictures look so delectable but easy to follow as well.Published 2 months ago by Jane Caskie
If you are a skilled cook, and are looking for something to push your limits and force you to kick up your game, this is a killer book. Read morePublished 4 months ago by Amazon Customer
Beautifully presented details and photos of wonderful pastries.Published 9 months ago by Carolyn Smith-Kizer
i like this book it teaches me a lot, i have done puff pastries successfully with the help of his books, thanks michel.Published 12 months ago by hermie
I read it and I was pleased. I used a few tips to improve the resting times of my croissant dough and my baked croissant and "pain au chocolat" were crunchy and delicious. Read morePublished 23 months ago by Rufine Logby
I strongly recommend to anyone because you can find all the basic pastry dough in excellent detail in this book..Published 23 months ago by Lulu