Pastry Cook

With practical advice on preparing different fillings, and recipes for great glazes and sauces. Illustrated step-by-step instructions for techniques such as kneading, shaping and trimming, with 800 mouthwatering photographs in total.

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There are few people who can resist the smooth, crumbly texture of a rich fruit tart, or a warm snack encased in crisp, buttery pastry. This book contains over 135 recipes for quiches, tarts, double-crust pies, parcels and pastry cases. Choose from well-loved dishes, such as Quiche Lorraine, Rich Game Pie, and Scallops and Mushrooms in a Puff Pastry Case. Sweet pastry chapters include pies and tarts made from shortcrust, choux, puff and filo pastries, and rich desserts made with chocolate and nuts. There are recipes for Summer Berry Tart, Chocolate Eclairs and Bakewell Tart. Packed with fabulous ideas and helpful advice, this is an essential kitchen reference.