PublishedAnness Publishing, March 2013 |
ISBN9781780191768 |
FormatSoftcover, 224 pages |
Dimensions21cm × 18cm × 1.5cm |
This book features 120 delicious recipes shown in more than 280 photographs. It includes 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.
It features classic recipes, from family pies and tarts to stunning desserts, which are perfect for entertaining. You can 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. It is 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. 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 beautiful new book provides a guide to making delicious pastry, with tips and illustrated techniques, so that even novice pastry cooks will achieve excellent results.Choose from classics such as Quiche Lorraine, Spinach Filo Pie, Beef Wellington and American Pumpkin Pie and enjoy dishes such as Mississippi Mud Pie and Summer Berry Tart.
Every type of pastry is represented, 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.
