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PASTRY: SAVOURY & SWEET

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Normal Price ฿525

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PASTRY: SAVOURY & SWEET
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PASTRY: SAVOURY & SWEET

Paperback

฿525
฿446.25
(Save ฿78.75 )

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With this product, you earn 18 point(s).

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คำที่เกี่ยวข้อง GADGET COOKER

Synopsis: PASTRY: SAVOURY & SWEET

New in paperback, this book from master chef Michel Roux dispels the myth that pastry making is complicated and beyond the reach of most cooks. Designed in an easy-to-follow format, this chunky compilation presents all of the classic pastries in the simplest possible way, along with an inspiring collection of superb recipes. Divided into 10 chapters, focusing on a particular type of dough, each one opens with a detailed step-by step technique spread with tips on perfect results. There are chapters on shortcrust, puff, brioche, croissant, choux and filo amongst others, and each chapter has both savoury and sweet recipes using the basic dough with plenty of tips for perfect results. There are 100 recipes, beautifully photographed by Martin Brigdale, ranging from classics, such as Quiche Lorraine, Classic Pizza, Fillet of Beef in a Brioche Crust, Apple Tart, Pecan Pie, to contemporary approaches to canapes, seafood pastries and filo croustades. Classic recipes are given a modern twist while orginal recipes boast new combinations of flavours or a lighter, simpler style of cooking. Those who choose to buy their pastry rather than make it can still enjoy the recipes.

Product Details

ISBN 9781844008278
Weight 0.7
Publisher QUADRILLE
Book Size (cm.) 162 x 210 x 23
Dimension Width(กว้าง)(CM) 6.3780
Dimension Length(ยาว)(CM) 1.1811
Dimension High(สูง/หนา)(CM) 8.1890
Language English
Number of Pages 304

Highlight

New in paperback, this book from master chef Michel Roux dispels the myth that pastry making is complicated and beyond the reach of most cooks. Designed in an easy-to-follow format, this chunky compilation presents all of the classic pastries in the simplest possible way, along with an inspiring collection of superb recipes. Divided into 10 chapters, focusing on a particular type of dough, each one opens with a detailed step-by step technique spread with tips on perfect results. There are chapters on shortcrust, puff, brioch view all

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ROUX, MICHEL

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