The smell of warm pastry baking in the oven is irresistible. Few people can say no to the smooth, crumbly texture of a rich, fruit tart, or a warm, savoury appetizer encased in crisp, light pastry. And, though fillings may vary, what’s really essential is getting the pastry just right. This beautiful new book provides a complete guide to making delicious pastry, with plenty of tips and illustrated techniques, so that even novice pastry cooks will achieve excellent results. Choose from sweet and savoury recipes from around the world, including all-time favourites such as Tarte Tatin, Steak and Kidney Pie with Mustard Gravy, Mini Mille-fueille and Boston Banoffee Pie. Every type of pastry is represented and each recipe has easy-to-follow instructions on how to make the pastry and filling or topping. There are wonderful pastry appetizers and snacks, classic quiches and savoury tarts, fabulous recipes for double-crust pies, and delightful savoury parcels and pastry cases. The sweet pastry chapters feature dozens of tempting recipes for individual pies and tarts, and rich pastry desserts made with chocolate and nuts. Enjoy mouthwatering dishes such as Mississippi Mud Pie, Summer Berry Tart and teatime treats such as Bakewell Tart or Shoofly Pie. A detailed reference section gives advice on how to make perfect pastries and pies at home. There are basic recipes for making and using every kind of pastry, from simple shortcrust to trickier types such as puff, choux, strudel, filo and hot water crust, along with illustrated instructions for shaping and flavouring pastry, lining pie tins, flans and moulds, and using trimmings for decorative finishes. Essential facts on baking times and temperatures are included, as well as ideas for fillings, pie glazes and sauces. At-a-glance notes provide a clear and accurate breakdown of the nutritional values of each recipe. This beautiful book is fully illustrated with over 280 stunning photographs and easy-to-follow instructions to guarantee great results every time.
