PASTRY: SAVOURY AND SWEET
Book ID/图书代码： 11169514B72915
English Summary/英文概要： 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.
Chinese Summary/中文概要： 这本来自大师Michel Roux 的点心打破了糕点制作的复杂制作工序是大部分厨师无法企及的神话。易于操作的设计版式，这本厚实的汇集了所有经典点心的制作，以最简单方式，以及最为简单的经典法式点心荟萃。
共分 10 章，每一章节针对在特定类型的面团，每一页都附有详细步的操作步骤与技巧，以及最后完美的效果。其中有酥皮糕点，泡芙、奶油蛋卷、羊角面包、鸡蛋卷和千层油酥点心，除此以外，还随附面团基本制作所需的使用的配料秘方。100个经典点心从经典的法式蛋挞、经典比萨、 牛肉奶油蛋卷地壳、苹果馅饼、核桃派、到当代小食、海鲜糕点和油炸面包块。
经典食谱散发出现代风格的同时，又以更为轻松，更为简单的烹饪风糅合了经典的食谱。让读者在选择购买糕点的同时，仍然可以享受亲自动手制作的乐趣。(Sandy)
Awards/获奖情况：’If you’re daunted by making your own pastry, here’s the book to quell your fears’ --- BBC Good Food Magazine
’If you want a practical, transportable, clear introduction to classical pastry making, this is a strong contender for your bookshelf. And its validity is boosted by a very competitive price tag’ --- Caterer & Hotelkeeper
’From canapes to croissants, this tidy package covers it all in impeccable style and offers some inspiring new ideas, as well as tried and tested techniques for old favourites’ --- French Magazine
About the Author/作者介绍： 连续28年获米芝连三星级殊荣的法国大厨Michel Roux Snr. 将带同他的优秀团队来到香港四季酒店Caprice，为宾客呈献英国布雷著名（Bray, England）餐厅The Waterside Inn的尊贵享受。1967年，他和兄弟联手在伦敦创办了Le Gavroche。Michel曾获得过无数烹饪奖项，其中包括1976年的法国的糕点奖项，2002年他还授勋大英帝国奖，2004年授予骑士勋章。Michel曾发表过很多畅销烹饪书籍，他本人还经常在电视系列《周末厨房》的节目时段上出现，2013年，英国以他为名开办了Roux奖学金，旨在面向英国最有前途的年轻厨师一辈，为了庆祝其30年来的不俗业绩，首度在电视上转播这次英国厨师竞赛节目……At his renowned restaurant, The Waterside Inn at Bray, Michel Roux has held three Michelin stars for an astonishing 24 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. He 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 400,000 copies. Author location: Oxfordshire
Format:
Rights Status/版权销售情况：Simplified Chinese/简体中文：AVAILABLE
Complex/Traditional Chinese/繁体中文：AVAILABLE
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