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Commentaire: The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.
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Pastry: Savoury and Sweet (Anglais) Relié – Illustré, 26 juillet 2008

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4,6 étoiles sur 5 45 commentaires client

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Descriptions du produit

Biographie de l'auteur

At his renowned restaurant, The Waterside Inn at Bray, Michel Roux has held three Michelin stars for an astonishing 22 years. His career has been hugely successful ever since he opened his first restaurant, the highly acclaimed Le Gavroche in London, with his brother Albert. Michel holds countless other culinary honours and he was awarded the OBE in 2002. He has appeared in two television series and written several successful books, including Eggs and Sauces, which won the Glenfiddich Visual Award and has sold over 280,000 copies.

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Commentaires en ligne

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Commentaires client les plus utiles sur (beta) 4.6 étoiles sur 5 45 commentaires
5.0 étoiles sur 5 Very accurate and easy to use. All it takes is time and dedication. 31 décembre 2016
Par nonstopreader - Publié sur
Format: Relié Achat vérifié
I did not grow up learning how to make pastry. In fact my mother could make biscuits that would break a toe if you dropped one on your foot. This book changed my life, literally. I have always been a reasonably successul savoury cook, but with no baking skills. I went from being unable to bake so much as a reliable cookie from scratch to creating somewhat difficult and elaborate pastry by following the recipes and instructions from this book alone. It took more than one try in some cases, but I have now consistently mastered croissant, sablee, choux, gougeres, hand risen pie crusts, and even bread. Last week I made some of the best Napoleons I've ever had. The mille feuille pastry did take me all day to prepare, but it was well worth the wait. The best part is I can control the ingredients and have entirely organic sweets that I cannot buy anywhere, and I can have them any time I want. The world is my....pastry. If you have the patience and time to practice, I have no doubt that this little book will work for you. Accurate in every way. Good photos too. I wouldn't be without it.
5 internautes sur 5 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 What an EXCELLENT Book! 27 janvier 2012
Par K. Holmes - Publié sur
Format: Relié Achat vérifié
I am just so amazed by the quality of this book! It is written with such passion that it makes you want to jump right in, and the descriptions are so thorough that you feel as though you are more than equipped to do so. I love everything about this book from the very helpful photos to the inspiring stories about Michel's love for each type of pastry at the beginning of every chapter.

The recipes are amazing! The recipes in the puff pastry and croissant sections are for these amazingly elegant, high-end savory pastries that you'd expect to find only in fine restaurant but with this book you will have the tools to make them at home! How amazing is that?! I love how this book starts off with a recipe for a given type of pastry and then gives you maybe 10 recipes or so for each pastry. The photos of the pastries are mouth-watering, too. The recipes are thorough and meticulously written, and all of the reasoning behind the little details are explained. You even get those great expert's tips on how to make your pastries come out like the pros.

Just a bit about the specific contents of the book, there is a chapter on pate brise (shortcrust), pate sablee (shortbread), puff pastry, phyllo, croissant dough, pizza dough, brioche dough, and choux pastry. Plus, at the end there is an awesome section full of basic recipes for things like chantilly cream, creme anglaise, herb crepes, and more. For anyone who loves cooking and wants to learn more, this book is an absolute must have! I am SO incredibly glad that I have it. This one is a definite keep-forever-and-pass-it-down kind of book. It's that good!
2 internautes sur 2 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Improve your pastry skills with this book! 11 mai 2016
Par Aleksandra - Publié sur
Format: Relié Achat vérifié
I knew how to make pastry before I bought this book, but Roux helped me to understand the differences between different types of pastries better. The book is edited beautifully, covers all range of pastries both savory and sweet. Modern photographs. I like there are suggestions of how long to keep the pastry in a fridge or a freezer. Very much recommended!
2 internautes sur 2 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Wonderful recipes. Clear, concise, directions with pictures to help. 7 janvier 2012
Par Alwayskntting - Publié sur
Format: Relié Achat vérifié
Just knowing how to do something well is not enough to write a cookbook. One has to be a teacher and instruct from the novice student point of view. Me? Making Eclairs? Not until this book. For all the bakers out there, terrified of pastry, chox paste (for those wonderful eclairs) pie crust, the most impressive cookies you'll ever serve, pot pies, and more...this is the book for you. The difference between these recipes, with photos to help with each stage, and others, is the difference between ground beef and prime rib. The recipes in Pastry: Savory and Sweet create results that will have your friends BEGGING for more. Bravo to the author for insisting on step by step photos (which cost so much more to print) to greatly assist the baker who wants to turn the ordinary into extraordinary in terms of flavor, texture, color, and variety in this fabulous book.
4.0 étoiles sur 5 Four Stars 7 mars 2017
Par KGB - Publié sur
Format: Relié Achat vérifié
Good pastry book
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