Pastry

Description

This is the complete art of pastry making. This is the complete guide to successful pastry making, with 135 delicious recipes and all the essential information you need to make perfect pastry every time. It includes recipes for all the types of pastry, from shortcrust and choux to puff, strudel, hot-water crust and filo. It offers practical advice on preparing a range of tasty fillings, and recipes for great pie glazes and sauces. It includes illustrated instructions for techniques such as kneading, shaping and trimming, and lining pie tins. You can choose from well-loved classics such as Quiche Lorraine, Steak and Kidney Pie, Mississippi Mud Pie, Treacle Tart and Deep-Dish Apple Pie, all ideal for entertaining family and friends. It includes over 850 beautiful photographs, including step-by-step how-to sequences throughout. There are few people who can resist the smooth, crumbly texture of a rich fruit tart, or a warm snack encased in crisp, buttery pastry. This book contains over 135 recipes for quiches, tarts, double-crust pies, parcels and pastry cases.
Choose from well-loved dishes, such as Cheese and Spinach Flan, Rich Game Pie, and Scallops and Mushrooms in a Puff Pastry Case. Sweet pastry chapters include pies and tarts made from shortcrust, choux, puff and filo pastries, and rich desserts made with chocolate and nuts. There are recipes for Summer Berry Tart, Chocolate Eclairs and Bakewell Tart. Full of fabulous ideas and packed with helpful advice, this is an essential kitchen reference.

Author description

Catherine Atkinson has always had a passionate interest in food and cookery and as a student this culminated in a BSc (Hons) in Home Economics at Surrey University. After graduating she worked in various hotels and restaurants including the Roux Brothers' famous patisseries. Her catering experience led to work in publishing - creating recipes and styling food for photography - and she became Deputy Cookery Editor on Woman’s Weekly and later Me magazine. Catherine currently works as a full-time writer and food consultant, contributing to various food and lifestyle magazines, and producing many outstanding cookbooks.