Roux Brothers on Patisserie Cookbook - French Pastry Making

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Description: The formidable success of Michel and Albert Roux's 3-star restaurants, Le Gavroche and The Waterside Inn, is now part of culinary legend, immortalized in the Roux's first book. New Classic Cuisine. The brothers now turn their attention to the traditionally French art of patisserie, a specialty in which both served apprenticeships and for which Michel Roux was awarded the highest honor in his profession: the Meilleur Ouvrier de France in 1976.

Two of the world's most innovative chefs have pooled half a century of their collective knowledge and experience to create what amounts to a culinary bible. Michel and Albert Roux's priceless secrets, mysteries, and magical spells have been woven into a book that will entrance readers, transport them into a world of craftsmanship and fantasy, and enable them to create the Roux's fabulous tarts, mille-feuilles, and confections.

In his foreword, Jean Millet, president of the Confederation Nationale de la Fatisserie-Confiserie-Glacerie, confirms that "this is the definitive guide to patisserie. A book full of riches, professionals and beginners alike will find it an inspiration and will learn all there is to know about this noble craft."

Beginning with practical advice, tips, and hints, the authors then set out the various pastry, sponge cake, and dough bases used for desserts and breads, and the creams and fruit-flavored sauces that complement them. The main recipe section comprises: ice creams and sherbets; petits fours, and canapes; and finally cakes, plain and delicious. Besides the ingredients and method, each recipe lists the equipment needed and provides practical advice on preparation, presentation, storage, and freezing. In the final chapter the Roux brothers reveal the techniques behind their spectacular, decorative sugar work.

Illustrated step-by-step instructions and lavish color photographs guide even the modest cook through the making of the simplest pastry to the most mouth-watering confection, achieving results that were once limited to the professional chef's realm.

Together, brothers Michel and Albert Roux have more than fifty years of experience cooking in grand houses and in the world's top restaurants. The inspiration for the spectacular and highly original recipes in this book, plus the tricks of the trade that accompany them, have come from their earliest days in the profession when they scribbled notes in countless exercise books.

While Michel and Albert Roux are regarded as two of the world's greatest chefs, it is Michel Roux's masterly touch in the traditionally French art of patisserie that won him the Meilleur Ouvrier de France in 1976. Further testimony to the brothers'legendary culinary expertise is Michelin's 3-star rating of their restaurants, Le Gavroche and The Waterside Inn, the only restaurants in the United Kingdom to have been so honored. Le Gavroche opened in 1967, followed by Le Poulbot (1969), LeGamin (1971), The Waterside Inn (1972), and Gawers (1981).

Further distinctions garnered by the Roux brothers, both members of the Academie Culinaire, include the Award of the Chevalier du Merite Agricole (1975), the Krug Award of Excellence (1979), a Wedgwood Plate of Excellence for Le Gavroche and The Waterside Inn (1982 and 1985), and Restaurateur of the Year for Michel Roux (1985).

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Condition: Good condition with minor cover wear along the edges.