A masterclass in the art and craft of baking and decoration.

Whether you wish to perfect your sweet shortcrust technique, learn to make inverted puff pastry or want to seriously impress with a croustade filo, The Pastry School will inspire you to up your baking game.

A Pastry Basics section provides all the know-how to make pastry right every time and includes both sweet and savory, gluten-free and vegan pastry as well as hot water, puff , choux, suet and leavened options. Chapters include Pastry Basics, Fruit, Cream & Cheese, Vegetables, Nuts, Meat & Fish and Crunch & Crumb. More than 70 recipes ranging from a 'comfort' chicken, chorizo and spinach pie to a purely indulgent tartiflette miniature pie or a beautiful and indulgent chamomile and panna cotta tart. Each recipe includes suggestions for alternative fillings or toppings as well as hints on perfecting the techniques required. Julie's sheer inventiveness and creativity is captivating and her many Instagram followers engage with her on a regular basis, sharing with her their interpretations of her superlative dishes. "Bloody great baking book." Jamie Oliver

Other cookbooks by this author

• Expressions: Art in Pastry: Creative and Inspirational Design for Tarts and Pies
• The Pastry School: Sweet and Savoury Pies, Tarts and Treats to Bake at Home
• Soulful Baker: From Highly Creative Fruit Tarts and Pies to Chocolate, Desserts and Weekend Brunch