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Pastry: Savory & Sweet Hardcover – February 12, 2009

4.7 out of 5 stars 43 customer reviews

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Editorial Reviews

Amazon.com Review

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]

About the Author

Michel Roux is one of the most highly acclaimed chefs in the world, who has held three Michelin stars at The Waterside Inn near Windsor in England for an astonishing 21 years. Michel holds countless other culinary honors, including the Meilleur Ouvier de France en Patisserie in 1976, the Chevalier de l'Ordre des Arts et des Lettres in 1990, an Honorary Doctorate in Culinary Arts from Johnson & Wales University in 2002, and the Chevalier de la Legion d'Honneur in 2004. He is also the food and wine consultant for Celebrity Cruises.Michel has appeared in two television series and written several successful cookbooks, including Sauces, which won the Glenfiddich Visual Award.
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Product Details

  • Hardcover: 304 pages
  • Publisher: Houghton Mifflin Harcourt; 1 edition (January 28, 2009)
  • Language: English
  • ISBN-10: 0470421347
  • ISBN-13: 978-0470421345
  • Product Dimensions: 6.7 x 1.1 x 8.6 inches
  • Shipping Weight: 2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (43 customer reviews)
  • Amazon Best Sellers Rank: #192,019 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By C. Terzis on May 5, 2009
Format: Hardcover
Yet another excellent book by the never aging master. PASTRY is all one would expect from a pastry chef of Michel Roux's calibre. High quality paper and photos, excellent recipes, imaginative combinations, modern decorations and clear instructions.
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:
Shortcrust pastries
Enriched sweet pastries (pate sucree, pate sablee)
Puff pastry
Raised pie pastry
Brioche dough
Croissant dough
Choux pastry
Pizza dough
Filo 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.
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Format: Hardcover
When I first got this book I was in love, the recipes I tried were amazing, the illustrations mouth-watering, the step-by-step instructions almost fool-proof! And for the most part I still agree with what the other commentators wrote but unfortunately over time I found some mistakes here and there, some smaller, some larger, that disappoint me. How does the weight for the "pate sablee" add up to 650 gr? I mixed it, weighed it and it weighed 580 gr, which is in perfect accordance to the total weight of all the ingredients when you add them up on paper. The biggest disappointment is the orange cheesecake that looked so incredibly enticing in the photo and is, according to M. Roux, the best cheesecake he'd ever tasted: the amounts given for the filling don't add up - I ended up with so much filling that I could actually fill two molds. Moreover, the juice of four oranges equals a whole cup of juice, which is far too much for a cheesecake, and in the end the product tasted plain awful.
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...
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Format: Hardcover
This is a really wonderful book. Michel Roux is a legend, of course, and in this book he is so generous with his knowledge of pastry. I love the organization. he shows you in step-by-step photos how to make just about every pastry imaginable, from tart dough and pie dough (a few different kinds of each, to croissant dough, brioche dough, pizza dough and puff pastry (I personally would rather buy this...takes too long to make). Then after showing you the technique for a specific dough type, you get recipe after recipe of delicious looking dishes, sweet and savory alike. And the photography is plentiful and gorgeous. If there isn't a picture of every recipe, then just about. I can't wait to start cooking from this book.
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Format: Hardcover
Already tried several of the recipes in this great book, fantastic. Had good comments from many people on the quality of the pastry .Easy to follow, well illustrated , cant go wrong. Makes producing fine pastry a breeze. Looking forward to producing more great recipes. Also want to recommend the Roux Brothers book on Patisserie which is equally as good.
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Format: Hardcover Verified Purchase
This is the most detailed book on making pastry that I have seen and will have you making pastry like a pro - even without a food processor. Michel Roux makes all his pastry by hand and will show you how you can do it too. The recipes are delicious and most are uncomplicated.
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Format: Hardcover Verified Purchase
I am just so amazed by the quality of this book! It is written with such passion that it makes you want to jump right in, and the descriptions are so thorough that you feel as though you are more than equipped to do so. I love everything about this book from the very helpful photos to the inspiring stories about Michel's love for each type of pastry at the beginning of every chapter.

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!
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