The Roux Brothers on Patisserie: Pastries and Desserts from 3 Star Master Chefs

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9780137833825: The Roux Brothers on Patisserie: Pastries and Desserts from 3 Star Master Chefs

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.

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About the Author:

Brothers Michel and Albert Roux have more than 50 years of experience between them in the world's top restaurants and houses. Michel Roux was awarded the Meilleur Ouvrier de France in 1976 for his patisserie.

From Publishers Weekly:

The Roux brothers (New Classic Cuisine, master chefs and restaurateurs, elucidate the complex French art of patisserie, making accessible to experienced home bakers a variety of recipes for tarts, mousses, shortbreads, souffles, sherbets, petits fours and canapes. The authors break down daunting, intricate instructions into manageable, lucid components. Other highlights are guides to appropriate kitchen equipment, instructions for making basic breads, pastries and fillings, a glossary, serving and storage tips, and preparation and cooking times. Ambitious readers may be inspired by the decorative methods demonstrated here, such as piping, painting with food coloring, cocoa, gum sugar or almond pastes, or working with sugar in various formsblown, poured, pulled and spun. Step-by-step photographs illustrate many of the procedures, but details are blurred or diminutive when there are six or eight pictures to a page.
Copyright 1986 Reed Business Information, Inc.

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