Roux Brothers on Patisserie

Roux Brothers on Patisserie
ISBN-10
0316905593
ISBN-13
9780316905596
Category
Cooking, French
Pages
255
Language
English
Published
1993
Publisher
Little Brown GBR
Authors
Albert Roux, Michel Roux

Description

Michel and Albert Roux are a culinary legend. In this book they turn their attention to the French art of Patisserie, pooling half a century of their collective knowledge and experience to create, not a general cookery book, but a culinary bible. The Roux brothers guide even the modest cook through the making of the simplest pastry to the most mouth-watering confection, achieving results once within the realm of only the professional chef. With practical advice, tips and hints, the authors set out the various pastry, sponge and dough bases used for desserts and breads, and the creams and fruit-flavoured sauces that complement them. The main recipe section comprises Cold desserts and sweets, Hot desserts and sweets, Hot and cold fruit tarts, Ice creams and sorbets, Petits fours and canapes and finally Cakes. Each recipe lists the equipment needed and provides practical advice on preparation, with hints on presentation, storage and freezing. Finally, the Roux brothers reveal the techniques behind their spectacular, decorative sugar work.

Similar books

  • The Roux Brothers on Patisserie
    By Albert Roux, Michel Roux

    The Roux brothers guide even the modest cook through the making of the simplest pastry to the most mouth-watering confection.

  • French Country Cooking
    By Albert Roux, Michel Roux

    This classic collection of heritage recipes represents the best of French home cooking as passed down through generations of food-loving families.

  • Finest Desserts
    By Michel Roux

    A superb collection of 150 ultimate desserts for the home cook, this lavish book is the culmination of Roux's 35-year career as a chef.

  • At Home with the Roux Brothers
    By Albert Roux, Michel Roux

    At Home with the Roux Brothers

  • Pâtisserie at Home: Step-by-step recipes to help you master the art of French pastry
    By Will Torrent

    Crème diplomate Sometimes crème pâtissière can be too thick or rich for a delicate dessert pastry, so this cream is perfect. It's crème pâtissière carefully mixed with lightly whipped cream to give a still luxurious, velvety cream but ...

  • New Classic Cuisine
    By John Michael Broadbent, Albert Roux, Michel Roux

    As well as Michel and Albert Roux, the talents of the leading food photographer Anthony Blake, the world-famous illustrator Paul Hogarth and Michael Broadbent, Master of Wine have combined to make New Classic Cuisine the culinary event of ...

  • Michel Roux: Life is a Menu : Reminiscences and Recipes from a Master Chef
    By Michel Roux

    More than just an autobiography of the most famous French chef resident in Britain, this book also contains an important recipe section. Beginning with his early life in France in...

  • Good and Cheap: Eat Well on $4/Day
    By Leanne Brown

    You can feel proud that your purchase of this book supports the people who need it most, giving them the tools to make healthy and delicious food. An IACP Cookbook Awards Winner.

  • Bruce’s Cookbook
    By Bruce Poole

    ‘I only cook the kind of food I want to eat. Honest food, plain and simple. This is my cookbook.’ The long awaited cookbook from Michelin-starred chef and owner of the award-winning Chez Bruce.

  • Muffins Galore
    By Catherine Atkinson, Carol Tennant

    This comprehensive collection of all-time classic muffin recipes contains loads of old favorites to bring back sweet memories of childhood, and a number of new recipes that will have the whole family pleading for more.