Pastry: Savory and Sweet

by Michel Roux

ISBN-10: 0470421347
ISBN-13: 9780470421345
Region: France
Publisher: Wiley
Publication Date: January, 2009
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Recipe Index

Recipesort icon Page Rating
Almond Cream 295
0
Apple and Passion Fruit Tartlets 152
0
Apple Tart 54
0
Apple Turnovers 157
0
Apricot Tart 88
0
Asparagus and Red Pepper Tart 29
0
Avocado and Shrimp Canapés 193
0
Baked Apples in a Pastry Cage 68
0
Baklava 283
0
Béarnaise Sauce 287
0
Béchamel Sauce 286
0
Beef and Ale Pies 146
0
Beef and Cheese Empanadas 53
0
Beef Tenderloin in a Pie Crust 200
0
Belgian Endive and Roquefort Flamiche 37
0
Boudin Noir and Apple Tart 49
0
Brioche Bacon Twists 189
0
Brioche Dough 184
0
Brioches Polonaises 205
0
Calzone 260
0
Candied Citrus Peel Sticks 291
0
Catalan Tart 93
0
Chantilly Cream 295
0
Cheese Straws 117
0
Cherry Clafoutis 64
0
Chicken and Chicken Liver Pâté en Croûte 180
0
Chicken Wing and Curried Mussel Pie 132
0
Chocolate and Raspberry Tart 84
0
Chocolate Chantilly Cream 295
0
Chocolate Salammbos 229
0
Choron Sauce 287
0
Choux Paste 222
0
Classic Puff Pastry 108
0
Coffee Chantilly Cream 295
0
Cornish Pasties 50
0
Couques 150
0
Crème Anglaise 292
0
Crème Pâtissière 292
0
Croissant Baguette with Pesto 218
0
Croissant Dough 210
0
Croustades of Salt Cod Brandade with Fennel 44
0
Croustades of Seasonal Vegetables 39
0
Feuilletés of Poached Egg and Mushrooms 124
0
Feuilletés with Warm Cherries and Mint Ice Cream 158
0
Fried Pastry-Wrapped Scallops 125
0
Fruit Tartlets 79
0
Gâteau St. Honoré with Cocoa-Dusted Chantilly Cream 234
0
Gooseberry Meringue Pie 71
0
Gougères Filled with Mushroom Duxelles 236
0
Greengage Tart 60
0
Herb Crêpes 290
0
Herbed Monkfish in a Puff Pastry Crust 129
0
Hollandaise Sauce 286
0
Ice Cream Tartlets 79
0
Individual Chicken Pies 142
0
Italian Meringue 294
0
Lemon Meringue Pie 59
0
Lemon Tart 80
0
Lightly Curried Seafood Tarts 42
0
Little Cornmeal and Provolone Pizzas 259
0
Mayonnaise 288
0
Medley of Mini Sablés: Almond 102
0
Medley of Mini Sablés: Apricot Jelly 102
0
Medley of Mini Sablés: Chantilly Cream with Berries 102
0
Medley of Mini Sablés: Coffee 102
0
Medley of Mini Sablés: Raspberry Jelly 102
0
Meteorite Choux Topped with Sugar Crystals 226
0
Mini Mince Pies 99
0
Minted Pea and Mushroom Tart 33
0
Mosaic Tapas Pizzas: Anchovy Topping 256
0
Mosaic Tapas Pizzas: Cherry Tomato Topping 256
0
Mosaic Tapas Pizzas: Mushroom Topping 256
0
Mosaic Tapas Pizzas: Pata Negra Topping 256
0
Mosaic Tapas Pizzas: Shrimp Topping 256
0
Mosaic Tapas Pizzas: Tomato Coulis 256
0
Mosaic Tapas Pizzas: Tuna Topping 256
0
Mosaic Tapas Pizzas: Vegetable Topping 256
0
Mousseline Brioche Canapés 192
0
Mousseline Sauce 287
0
Olive Straws 116
0
Onion and Bacon Mini Pizzas 247
0
Orange Cheesecake 92
0
Pains au Chocolate 216
0
Pains aux Raisins 217
0
Palmiers 151
0
Pancetta and Chorizo Canapés 192
0
Pâte Brisée 20
0
Pâte Sablée 76
0
Pâte Sucrée 74
0
Pear Clafoutis 96
0
Pecan Pie 95
0
Pesto 288
0
Phyllo 264
0
Phyllo Apple Strudel 282
0
Phyllo Crab Triangles 272
0
Phyllo Croustades with Figs, Almonds, and Fromage Blanc 278
0
Phyllo Croustades with Seared Tuna 274
0
Pissaladières 248
0
Pithiviers 161
0
Pizza Dough 242
0
Pizza Margarita 246
0
Pork and Egg Pies 174
0
Pork and Onion Puffs 145
0
Potato Pie 32
0
Profiteroles with Ice Cream and Chocolate Sauce 225
0
Prosciutto Mikados 271
0
Provençal Vegetable Pizza 252
0
Quiches Lorraine 26
0
Rabbit Pâté en Croûte 170
0
Radish Canapés 193
0
Raised Pie Pastry 164
0
Rhubarb Tartlets with Orange 83
0
Ricotta Tart with Pistachios and Honey 63
0
Roast Quail with Phyllo-Wrapped Legs 277
0
Roasted Peaches on Choux Crowns 230
0
Rough Puff Pastry 112
0
Rum Babas with Chantilly Cream 206
0
Sablés with Blueberry Mousse 105
0
Salmon Coulibiac 196
0
Scrambled Egg Croustades with Crab 46
0
Sea Bass en Croûte with Mousseline Sauce 138
0
Seafood Pizza 251
0
Semi-Confit Cherry Tomato Tart 36
0
Semi-Confit Peppers 289
0
Semi-Confit Tomatoes 289
0
Shrimp and Orange Éclairs 239
0
Small Choux Buns 224
0
Smoked Salmon and Tomato Canapés 193
0
Sole and Wild Mushroom Bouchées 135
0
Spinach and Pear Turnovers with Parmesan Sauce 120
0
St-Genix Brioches with Pink Pralines 202
0
Strawberry Tart 87
0
Sugar Syrup 291
0
Sugar-Glazed Feuilletés of Scallop and Salmon Tartare 127
0
Sweet Custard Tart with Poached Prunes 58
0
Sweet Pumpkin Tart with Toasted Almonds 67
5
Tart Pie Dough 23
0
Tart Tatin 156
0
Tartlet Shells 79
0
Tomato Bavaroise Millefeuilles with Tomato Coulis 118
0
Vanilla Ice Cream 293
0
Vegetable and Goat Cheese Phyllo Tart 269
0
Venison, Pheasant, and Pistachio Pâté en Croûte 178
0

Publishers Information

About Pastry: Savory and Sweet

Publisher Web Link: http://www.wiley.com/

From master chef Michel Roux, a gorgeous, full-color cookbook that demystifies the art of pastry making

For many home cooks, making pie and pastry can be intimidating. Now, in his exciting new cookbook, Michelin three-star chef Michel Roux shows how easy it is to prepare pastry at home just like a professional. All types of dough are covered--short crust, brioche, puff pastry, croissant, and more. Roux provides detailed, step-by-step techniques, all illustrated with stunning color photographs. He also presents a range of classic and contemporary recipes—100 in all — with mouthwatering photographs of almost every one. Showstopping sweets include Sweet Pumpkin Tart with Toasted Almonds, Chocolate and Raspberry Tart, and Apple Turnovers. For something savory, there are Onion and Bacon Mini Pizzas, Phyllo Croustades with Seared Tuna, and Herbed Monkfish in a Puff Pastry Crust. For home cooks who want a new bible on the subject of making pie and pastry at home, this book is the answer.

(http://www.wiley.com/)

Author Information

About Michel Roux

Author Web Link: http://www.waterside-inn.co.uk/

The name is a culinary legend. Michel with his older brother Albert arrived in England in 1971 to open the original Le Gavroche Restaurant in Lower Sloane Street. The address was imprinted immediately onto the gourmets and gourmands across the country. By 1972 when they opened The Waterside Inn, they had another 3 restaurants in London, each a landmark in a city not then known for fine dining. Between them they have trained over 800 young chefs many of whom are now also legendary.  Since 1984 the Roux Scholarship is undoubtedly considered the ultimate British competition for chefs.  The Roux Scholar 2010 is Kenneth Culhane.

They were the first to sponsor young chefs into their own business, among them being Pierre Koffman at La Tante Claire and Christian Germain at Chateau de Montreuil in France. They were unique benefactors, as they not only organised the backers, personally guaranteed the chef’s bank loan, but wrote in the contract that no shareholder could refuse to sell their shares back to the Chef Patron!

Today the sons run the flagships. Albert’s son, Michel Roux Jnr at Le Gavroche and Michel’s son Alain is Chef Patron of The Waterside Inn.  (http://www.waterside-inn.co.uk/)

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