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Pastry: The Complete Art of Pastry Making by Catherine Atkinson

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Notes about this book

  • debkellie on November 12, 2013

    Robinorig: have a look at her "Best-Ever Book of Pastry: How to Make Perfect Pies, Tarts, Flans, Pastries and Strudels" : maybe it has the same recipes?

  • robinorig on January 23, 2010

    My version is: best-ever Pastry cookbook 2001, 2008

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  • ISBN 10 0754808203
  • ISBN 13 9780754808206
  • Published Oct 31 2001
  • Format Hardcover
  • Language English
  • Countries United Kingdom
  • Publisher Anness Publishing
  • Imprint Lorenz Books

Publishers Text

This new book is a straightforward guide to making great pastry. Helped by plenty of expert tips and illustrated, step-by-step techniques, even new pastry cooks will achieve excellent results.


A comprehensive introduction includes all the information you need to know about making pastries and pies at home. From easy-to-follow basic recipes, such as simple, unsweetened pastry, to trickier types such as puff, choux, strudel, and hot-water crustevery type of pastry is explained. Illustrated instructions show you how to vary shape and flavor, line pie tins and molds, and create trimmings for decorative finishes.


The second section contains recipes for over 135 sweet and savory pastries. There are wonderful appetizers and snacks, classic quiches and savory tarts, fabulous recipes for double-crust pies, and delightful savory packets 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 unsweetened, choux, puff, and phyllo pastries, as well as rich pastry desserts made with chocolate and nuts. There are recipes too, from classics such as Treacle Tart and Mississippi Mud Pie, to a whole host of wonderful tea-time treats such as Bakewell Tart and Phyllo-topped Apple Pie.



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