+612 9045 4394
$7.95 Delivery per order to Australia and New Zealand
100% Australian owned
Over a hundred thousand in-stock titles ready to ship
The Roux Brothers On Patisserie : The Hungry Student - Albert Roux

The Roux Brothers On Patisserie

The Hungry Student

Paperback Published: 9th September 1993
ISBN: 9780316905596
Number Of Pages: 256

Share This Book:


RRP $80.00
Ships in 15 business days

Earn 127 Qantas Points
on this Book

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.

Industry Reviews

'This is the definitive guide to Patisserie. A book full of riches; professionals and beginners alike will find it an inspiration and from it will learn all there is to know about this noble craft' - Jean Millet

ISBN: 9780316905596
ISBN-10: 0316905593
Series: The Hungry Student
Audience: General
Format: Paperback
Language: English
Number Of Pages: 256
Published: 9th September 1993
Publisher: Little, Brown & Company
Country of Publication: US
Dimensions (cm): 19.4 x 24.5  x 1.7
Weight (kg): 0.8
Edition Number: 1

Earn 127 Qantas Points
on this Book