Normally, baking books by top restaurant pastry chefs, at least the Michelin-star type, are big. And glossy. As with the previous cookbooks from French pastry chef and former London restaurateur ...

Choux pastry (named after the French for cabbage because of the way it expands in the oven) is an unusual but versatile pastry. The ingredients are similar to those used in other, more common pastries ...

For the pastry, mix the softened butter with the caster sugar until combined. Mix in the eggs, then add the salt, flour and ground almonds and bring everything together into a dough. You can do this ...

Preheat the oven to 220°C/Fan 200°C/Gas 7. Cut the heads of chicory in half (or if they are large, into quarters) and put them in a bowl with the other vegetables. Add the oil and toss, then season ...

Michel Roux, the chef responsible for opening Britain’s first three Michelin-starred restaurant, has passed away at the age of 78. The iconic restauranteur died at his home in Berkshire, England on ...

Michel Roux, the chef who has died aged 78, championed the cause of excellence in English restaurant cooking for half a century; with his brother Albert, he was responsible for elevating the national ...

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Everyone should see the movie Kings of Pastry. It is less a movie about food than work, but work is the important drama of kitchens. The documentary is directed by Chris Hegedus and D.A. Pennebaker.