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The Illustrated Guide to Pastry & Patisserie by Catherine Atkinson

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  • ISBN 10 0754823423
  • ISBN 13 9780754823421
  • Published Oct 01 2010
  • Format Hardcover
  • Page Count 512
  • Language English
  • Countries United Kingdom
  • Publisher Anness Publishing
  • Imprint Lorenz Books

Publishers Text

This is the home cook's bible with step-by-step techniques, over 330 foolproof recipes and 1500 easy-to-follow photographs. It is an all-encompassing guide to making pastry, with over 90 step-by-step sequences covering every pastry technique from kneading and shaping to preparing fillings and decorative toppings. It includes a fabulous selection of pastry dishes made up of traditional classics from all around the world as well as innovative and contemporary creations. Choose from well-loved dishes that include Cornish Pasties, Chicken and Mushroom Pie and Baked Apple Dumplings, or experiment with more flamboyant ideas for special occasions such as Potato and Leek Filo Pie, Ratatouille and Fontina Strudel or Italian Chocolate Ricotta Tart. A comprehensive introduction includes all the information you need to make any type of pastry and pie at home, from simple shortcrust, wholemeal and French flan pastry to puff, choux and strudel. Pastry is an essential component of many well-loved dishes, from savoury tartlets and crusted pies to sweet choux pastries and baked fruit dumplings. Here are all the classic techniques and recipes in one indispensable volume. The introduction gives advice on the basic equipment and easy-to-follow methods for making, shaping, decorating and baking all kinds of pastry, including shortcrust, wholemeal, suet, cornmeal, puff, flaky, choux and strudel. Pastry is best made with cold hands and chilled equipment. Making home-baked pastries, however, will create memorable dishes to warm the hearts and spirits of those eating in your home. Comprehensive techniques, 330 pastry recipes and more than 1500 stunning photographs will ensure that no page is left unturned.

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