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Roux, M: Pastry

Roux, M: Pastry: Michel Roux


Notă:  5.00 · o notă 
en Limba Engleză Paperback – 6 mai 2010
Simple techniques for making all the classic pastry recipes, each technique with step-by-step photos and expert tips for perfect results. With 100 recipes, including Quiche Lorraine, Fillet of Beef in a Brioche Crust, Apple Tart, Pecan Pie, canapés, seafood pastries and filo croustades, as well as advice on contemporary twists and flavour combinations for those who want to buy their pastry but still want to experiment.
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Specificații

ISBN-13: 9781844008278
ISBN-10: 1844008274
Pagini: 304
Ilustrații: 150 colour photographs
Dimensiuni: 164 x 213 x 25 mm
Greutate: 0.76 kg
Editura: Quadrille Publishing
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Descriere

New in paperback, this book from master chef Michel Roux dispels the myth that pastry making is complicated and beyond the reach of most cooks. Designed in an easy-to-follow format, this chunky compilation presents all of the classic pastries in the simplest possible way, along with an inspiring collection of superb recipes. Divided into 10 chapters, focusing on a particular type of dough, each one opens with a detailed step-by step technique spread with tips on perfect results. There are chapters on shortcrust, puff, brioche, croissant, choux and filo amongst others, and each chapter has both savoury and sweet recipes using the basic dough with plenty of tips for perfect results. There are 100 recipes, beautifully photographed by Martin Brigdale, ranging from classics, such as Quiche Lorraine, Classic Pizza, Fillet of Beef in a Brioche Crust, Apple Tart, Pecan Pie, to contemporary approaches to canapes, seafood pastries and filo croustades. Classic recipes are given a modern twist while orginal recipes boast new combinations of flavours or a lighter, simpler style of cooking. Those who choose to buy their pastry rather than make it can still enjoy the recipes.