Pastry
savoury & sweet
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Author
Contributions
- Anne Furniss - Editorial Director
- Mary Evans - Art Director
- Janet Illsey - Project Editor
- Kate Whiteman - Translator
- Kate Whiteman - Editor
and 8 more
- Martin Brigdale - Photographer
- Helen Trent - Stylist
- Ruth Dreary - Production Controller
- Quadrille Publishing Limited, Alhambra House, 27-31 Charing Cross Road, London WC2H OLS - Publisher
- Text © Michel Roux - Copyright
- Photography © Martin Brigdale - Copyright
- Design and layout © Quadrille Publishing Limited - Copyright
- all young cooks to encourage them in the art of pastry-making - Dedicated to
Publication
2008 - Quadrille, London
Language
English
Word Count
77,000 words, Guess
Page Count
308 pages
Physical Format
Hardcover
Identifiers
- ISBN-101844006204
- ISBN-139781844006205
- GooglegeRpNAAACAAJ
- Goodreads6061190
- LibraryThing6549842
and 3 more
- OCLC Control Number442506753
- OCLC Control Number233788555
- Open LibraryOL25208898M
Classifications
- DDC641.8/65
- LCCTX773 .R798 2009
Alternate Titles
- michel roux pastry; michel roux pastry - savoury & sweet
Description
Pastry dispels the myth that pastry-making is complicated and beyond the reach of many cooks. Designed in an easy-to-follow format, this chunky compilation presents all the classic pastries in the simplest possible way, along with an inspiring collection of original recipes. Trained in the classic French style, and with more than thirty years experience as a top chef, Michel Roux has a wealth of culinary expertise to offer on this subject. Each chapter is based on a particular dough and starts with a step-by-step technique spread. The recipes that follow use the basic pastry in a variety of ways – both sweet and savoury. Recipes range from great classics, such as quiche lorraine, pecan pie and lemon tart, to contemporary ideas for canapés, seafood pastries and filo croustades. Classics are given a modern twist, while innovative recipes offer new flavour combinations or a lighter style of cooking. Superbly illustrated throughout, this cookbook is destined to become the new authoritative guide to pastry-making.
Subjects
Other Editions
- Pastry: savoury & sweet
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