Pastry: Savory and Sweet
by Brian on October 14th, 2009 in Cookbook Reviews 1 Comment
Have you ever looked at a perfect picture in a new cookbook and just wanted to lick the page? And then you pause and say, “It’s SOOO beautiful. I could never do that myself. And even if it came out looking great, would it taste great?” Beauty to the eye and to the tongue is very hard to achieve. Oh, and if it’s a pastry recipe, just forget about it. I know there is no way I could ever, ever achieve greatness.
Until now. Michel Roux, whose English restaurant has had three Michelin stars for a mere twenty-three years, began his career some time ago in Paris. He was fourteen and he was at his pastry station at 4AM, six days a week. All I can say is, thank God for child labor.
Pastry: Savory and Sweet is beautiful, accurate and important. The beauty shines in the many seductive pictures that just shout out, “Cook me.” The accuracy is demonstrated every time you try a recipe: Suzen and I have done a half dozen now and they all work. And importance? By following these recipes you can create perfect recipes. Food just cannot taste better than this.
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