How to Cook Pastry

How to Cook Pastry

By
Leiths School of Food and Wine
Contains
74 recipes
Published by
Quadrille Publishing
ISBN
9781849495516
Photographer
Peter Cassidy

This title takes 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 croûte, 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 éclairs.

In this book

  1. Introduction
  2. Shortcrust pastries
  3. Enriched pastries
  4. Layered pastries
  5. Strudel pastry
  6. Choux pastry
  7. Hot water crust pastry
  8. Suet pastry
  9. Other pastries

Recipes in How to Cook Pastry

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