Leiths How to Cook Pastry by Leiths School of Food and Wine

  • Rich shortcrust pastry (page 12)

    from Leiths How to Cook Pastry Leiths How to Cook Pastry by Leiths School of Food and Wine

    • Categories: How to...; Pies, tarts & pastries; Vegetarian
    • Ingredients: plain flour; butter; egg yolks
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  • ISBN 10 1849495513
  • ISBN 13 9781849495516
  • Published May 07 2015
  • Format Hardcover
  • Page Count 160
  • Language English
  • Countries United Kingdom
  • Publisher Quadrille Publishing
  • Imprint Quadrille Publishing Ltd

Publishers Text

These easy-to-use guidebooks take the reader through every aspect of preparation and cooking. Skills are comprehensively explained and clearly illustrated with step-by-step photographs throughout, enabling the reader to identify the correct texture at every stage of the recipe. There are over 70 recipes in this book, taking in contemporary dishes from cuisines worldwide as well as great classics with a modern twist. This authoritative book provides detailed, illustrated step-by-step guides to making all kinds of pastry, from simple shortcrust, hot watercrust and suet pastry, through enriched French pastries and choux, to puff and streusel. Each chapter also presents a range of original, contemporary recipes as well as traditional tarts and pastries. Choose from tempting new savoury dishes such as Asparagus, pecorino and speck tart, Quince and Cornish yarg pies and Aubergine and pomegranate strudel tartlets, or classics such as Fillet of beef en croute, Chicken and wild mushroom pie and Quiche Lorraine. Enticing sweet recipes include Elderflower custard tart, Red berry jamboree, Chocolate and salted caramel tart and Passionfruit eclairs.

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