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Frolla & Sfoglia. Teoria e Pratica dell'impasto

4.47  ·  Rating details ·  176 ratings  ·  13 reviews
Frolla & sfoglia" sfata il mito per cui preparare gli impasti di base sarebbe complicato e fuori dalla portata di molti. In un pratico formato, questa raccolta presenta tutti i tipi di impasti classici nel modo più semplice possibile, oltre a tante ricette e spunti originali. Michel Roux, chef di altissimo livello con più di trent'anni di esperienza, mette a disposizio ...more
Paperback, 304 pages
Published 2008 by Guido Tommasi Editore-Datanova
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Average rating 4.47  · 
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 ·  176 ratings  ·  13 reviews


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Rea K
I love cookbooks. I love paging through them and thinking "I would like to make something like this one day".
I've really only tried the choux paste. It's choux paste. It's honestly the only choux paste recipe I've ever used because I never made choux paste in my entire time in the bakery. Shame, I know. But I have made loads of croissant dough.
I'm terrible at making choux shapes and filling them, but DAMN those cream puffs were tasty.
Yeah. This is another favorite cookbook to look at.
Michael
Mar 06, 2011 rated it it was amazing  ·  review of another edition
Shelves: cookbooks
This book changed my technique for making pastry doughs. Ever since I switched to Roux's technique my crusts ALWAYS turn out perfect. Always. The recipes work and are delicious (one note is that I always use the metric measurements from this book as I think they are more accurate than the other measurements given). A wonderful assortment of savory pastries too, which is oven overlooked. There's more to savory pastry than quiche!
Eliza
Aug 16, 2017 rated it it was amazing  ·  review of another edition
I love this book! Not only his successful recipes but also the pictures, mouthwatering and so pretty! Like the yummiest coffee table book I know :)
Marcella Bongiovanni
Not the easiest to use as it separates bases from recipes, but a must nonetheless.
Mrs.
Jul 22, 2010 rated it really liked it  ·  review of another edition
Shelves: cookbooks
I really like this book - beautifully photographed pastry book by a master pastry chef. Most pastry cream recipes call for cornstarch, but his calls for flour, something I'm looking forward to trying.
Loren
May 15, 2009 rated it it was ok  ·  review of another edition
Amazing. Superb. A must-have book in your kitchen library. Such a simple pastry you need to learn, easy to elaborate at home, you'll have no excuse to do it well. I love the cover, the instructions inside are easy to follow. A wonderful gift.
amelia
Oct 23, 2009 rated it it was amazing  ·  review of another edition
An anniversary present from my mother.
This book has tons of step-by-step illustrations that make even complex pastries look possible. It includes desserts for my sweet-toothed husband, and plenty of savory recipes for someone like me, who doesn't really like sweets.
Jack
Mar 03, 2014 rated it it was amazing  ·  review of another edition
Shelves: cookery
Beautifully laid out. Excellent tutorials on technique. Some really good recipes, almost all of which worked well when I tried them.
Femilia
Sep 27, 2011 rated it it was amazing  ·  review of another edition
simple step by step can't hardly wait for my pastry project
Png
Oct 05, 2016 rated it really liked it  ·  review of another edition
Shelves: cookbooks
4.5 stars.

Easy-to-follow recipes; will definitely try out a few great ideas.
Robin Ripley
Nov 08, 2009 rated it really liked it  ·  review of another edition
Starting my winter baking project--pastries!
Niall
Jul 05, 2011 rated it it was amazing  ·  review of another edition
Shelves: cooking, reference
If you are going to get a book on pastry, it should be from the god of pasty :)
Yasmeen
Mar 05, 2012 rated it really liked it  ·  review of another edition
Shelves: cookbooks
A true classic. Good for pastry but I wouldn't recommend the breads.
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