Few people can resist a rich, fruit tart, or a warm appetizer encased in crisp, light pastry. And, although fillings may vary, what is essential is getting the pastry just right. This book provides a guide to making delicious pastry, with tips and illustrated techniques, so that even novice pastry cooks will achieve excellent results. Every type of pastry is here, from simple shortcrust and sweet pastry to puff, choux, strudel, filo and hot water crust, and each recipe has easy-to-follow instructions on how to make the pastry and filling or topping. There are pastry appetizers and snacks, classic quiches and tarts, recipes for double-crust pies, and parcels and pastry cases. LORENZ BOOKS PASTRY RECIPES 120 delicious recipes shown in more than 280 photographs Catherine Atkinson
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About the Author: Catherine Atkinson worked in various hotels and restaurants including the Roux Brothers' patisseries. Catherine now works as a writer and food consultant, contributing to food and lifestyle magazines, and writing cookbooks.
Biblio NotesIncludes recipes for every type of pastry from shortcrust and choux to puff and strudel, plus practical advice on preparing fillings, and recipes for great glazes and sauces. Enjoy mouthwatering teatime pastries such as Mud Pie, Summer Berry Tart and Shoofly Pie, and discover international classics such as Tarte Tatin, Steak and Kidney Pie with Mustard Gravy, Mini Mille-feuille and Boston Banoffee Pie. A comprehensive guide to the art of pastry making includes all the information you need to make perfect pastry every time, with step-by-step instructions for techniques such as kneading, shaping and trimming.
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