Pastry: The Complete Art of Pastry Making - Couverture rigide

Atkinson, Catherine

Couverture rigide

ISBN 10 : 0754808203 ISBN 13 : 9780754808206

Editeur : Lorenz Books, 2001

Synopsis

This new book provides a straightforward guide to making great pastry, with pienty of expert tips and illustrated, step-by-step techniques, so that even first time pastry cooks will easily achieve excellent results. A comprehensive introduction includes all the information you need to know about making pastries and pies at home. There are easy-to-follow basic recipes from simple shortcrust to trickier types such as puff, choux, strudel and hot-water crust, along with illustrated instructions for shaping and flavouring, lining pie tins and moulds, and using trimmings for decorative finishes. The second section contains recipes for over 135 sweet and savoury pastries. There are wonderful starters and snacks, classic quiches and savoury tarts, fabulous recipes for double crust pies, and delightful savoury parcels and pastry cases. You can choose from well-loved dishes, such as Quiche Lorraine, discover how to make the perfect Steak and Kidney Pie, or try out some of the elegant ideas for special occasions, such as Scallops and Mushrooms in a Puff Pastry Case. The sweet pastry chapters are just as comprehensive, with dozens of delicious recipes for individual pies and tarts made from shortcrust, choux, puff and filo pastries, and rich pastry desserts made with chocolate and nuts. There are recipes, too, for classics such as Treacle Tart and Mississippi Mud Pie, as well as a whole host of wonderful tea-time treats such as Bakewell Tart and Filotopped Apple Pie Full of fabulous recipes and packed with helpful advice and all the information you need, this is an essential kitchen reference for every budding pastry chef.

A propos du livre

À propos de l?auteur

Catherine Atkinson is a trained Cordon Bleu cook and holds a degree in Home Economics. After graduating she worked in various hotels and restaurants including the Roux Brother's 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 freelance writer and is a consultant for various food and lifestyle magazines, and contributor to several books, including The Complete Encyclopedia of Coffee.

Détails de l'édition

• Éditeur: Lorenz Books
• Date d'édition: 2001
• Langue: anglais
• ISBN 10: 0754808203
• ISBN 13: 9780754808206
• Reliure: Relié
• Nombre de pages: 256
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible