Description

Bestselling author Richard Bertinet uses simple techniques and step-by-step photography to teach you how to make four different types of pastry before you put your skills to the test with a mouthwatering collection of over 50 recipes. He also dismisses the myths of making pastry and gives you his top tips on how to avoid mistakes or how to put them right if you do slip up.

With recipes ranging from savouries, such as Duck Pie, Pumpkin and Ricotta Tarts and Sausage Rolls, to all the sweet treats you can imagine, such as delectable Prune and Rum Tarts, Passion Fruit Cheesecakes and a sumptuous Tarte Tatin, this is every cook's pastry bible.

Beautifully illustrated with line drawings and colour photography by the award-winning photographer Jean Cazals, this is an essential cookbook for every budding baker.

Pastry

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Hardback by Richard Bertinet

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Short Description:

Bestselling author Richard Bertinet uses simple techniques and step-by-step photography to teach you how to make four different types of... Read more

    Publisher: Ebury Publishing
    Publication Date: 03/05/2012
    ISBN13: 9780091943479, 978-0091943479
    ISBN10: 0091943477

    Number of Pages: 224

    Non Fiction , Food & Drink

    Description

    Bestselling author Richard Bertinet uses simple techniques and step-by-step photography to teach you how to make four different types of pastry before you put your skills to the test with a mouthwatering collection of over 50 recipes. He also dismisses the myths of making pastry and gives you his top tips on how to avoid mistakes or how to put them right if you do slip up.

    With recipes ranging from savouries, such as Duck Pie, Pumpkin and Ricotta Tarts and Sausage Rolls, to all the sweet treats you can imagine, such as delectable Prune and Rum Tarts, Passion Fruit Cheesecakes and a sumptuous Tarte Tatin, this is every cook's pastry bible.

    Beautifully illustrated with line drawings and colour photography by the award-winning photographer Jean Cazals, this is an essential cookbook for every budding baker.

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