Pastry
John Wiley & Sons Ltd (Verlag)
978-0-470-42134-5 (ISBN)
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From master chef Michel Roux, this is 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. Michel Roux (London, UK) is one of today's most celebrated chefs. His Waterside Inn in Bray, England, has held three Michelin stars for an astonishing 23 years, and he has won many honors and awards. Roux has appeared in two television series and written several successful books, including "Eggs" (978-0-471-76913-2) and "Sauces" (978-0-8478-1970-6).
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.
Introduction.Pie Dough Techniques.Short Pastries.Enriched Sweet Pastries.Puff Pastry.Raised Pie Pastry.Brioche Dough.Croissant Dough.Choux Pastry.Pizza Dough.Phyllo Pastry.Basics.Glossary.Index.Acknowledgments.
| Erscheint lt. Verlag | 23.2.2009 |
|---|---|
| Sprache | englisch |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Backen |
| ISBN-10 | 0-470-42134-7 / 0470421347 |
| ISBN-13 | 978-0-470-42134-5 / 9780470421345 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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