Table of Contents

Introduction.Pie Dough Techniques.Short Pastries.Enriched Sweet Pastries.Puff Pastry.Raised Pie Pastry.Brioche Dough.Croissant Dough.Choux Pastry.Pizza Dough.Phyllo Pastry.Basics.Glossary.Index.Acknowledgments.

About the Author

Michel Roux is one of the most highly acclaimed chefs in the world, who has held three Michelin stars at The Waterside Inn near Windsor in England for an astonishing 21 years. Michel holds countless other culinary honors, including the Meilleur Ouvier de France en Patisserie in 1976, the Chevalier de l'Ordre des Arts et des Lettres in 1990, an Honorary Doctorate in Culinary Arts from Johnson & Wales University in 2002, and the Chevalier de la Legion d'Honneur in 2004. He is also the food and wine consultant for Celebrity Cruises.Michel has appeared in two television series and written several successful cookbooks, including Sauces, which won the Glenfiddich Visual Award.