PASTRY: Savory & Sweet — classic recipes made simple for every home cook!

PASTRY JKT US3Praise for Eggs:

“Without fanfare, this book opens the door to all manner of sophisticated cooking and baking….” -New York Times, Dining In/Dining Out Section, June 7, 2006

“comprehensive…alluring…[and] beautifully photographed.” – New York Times, April 12, 2006

May 5, 2009 — For many home cooks, the idea of making pastry from scratch can be intimidating and seem overly time-consuming. Now, in his new cookbook PASTRY: Savory & Sweet (Wiley Hardcover; $24.95; February 23, 2008), Michelin three-star chef Michel Roux shows how easy it is to prepare professional-caliber pastry at home. Covering ten popular types of dough, Roux provides step-by-step techniques and kitchen tips that ensure perfect results, illustrated throughout with stunning color photographs.

“In writing this book, my aim is to pass on the secrets I have learned about pie dough-making from such an early age,” says Roux. Some may argue that with all the ready-made pastries available from the supermarket, making homemade pastry is no longer necessary. But the difference in taste is beyond compare. With its easy-to-follow format, detailed step-by-step photos, and simple instruction, PASTRY presents classic recipes in a way that is simple and accessible enough for every home cook.

Each chapter is based on a particular dough, and opens with a step-by-step technique photo spread featuring clear, concise directions and detailed instructional photographs—it’s like taking a private baking class with a master chef! The chapters include Shortcrust Pastries, Enriched Sweet Pastries, Pizzas, Puff Pastry, Hot Water Crust Pastry, Brioche Dough, Croissant Dough, Choux Pastry, and Filo Pastry. Roux also includes sections on general pastry techniques and basic recipes.

The 100 recipes featured in PASTRY range from classics both savory and sweet, such as Quiche Lorraine and Lemon Tart, Fillet of Beef in a Brioche Crust and Apple Tart, not to mention contemporary takes on canapés, pizzas, and more. With its modern approach, 253 stunning full-color photographs of techniques and finished dishes, and clear, accessible instruction, PASTRY is set to become a classic.

ABOUT THE AUTHOR
Michel Roux is one of today’s most highly acclaimed chefs, and has held three Michelin stars at the Waterside Inn in Bray, England for an astonishing 23 years. Roux’s first restaurant was the highly acclaimed Le Gavroche in London, which he owned along with his brother Albert. He has won countless culinary honors including the Chevalier de la Légion d’Honneur in 2004, an Honorary Doctorate in Culinary Arts from Johnson & Wales University in 2002, the Chevalier de l’Ordre des Arts et des Lettres in 1990, and the Meilleur Ouvrier de France en Pâtisserie in 1976, and was awarded an OBE in 2002. Roux has appeared on two television series and has written several successful cookbooks, including Eggs and Sauces, which won the Glenfiddich Visual Award.

For more information, contact:
Gypsy Lovett

(201) 748-5627
glovett@wiley.com
Pastry: Savory & Sweet
By Michel Roux (S)

Wiley; February 2009
; US $24.95
978-0-470-42134-5; Hardcover
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