Description
Bestselling author Richard Bertinet uses simple techniques and step-by-step photography to teach you how to make four different types of pastry before you put your skills to the test with a mouthwatering collection of over 50 recipes. He also dismisses the myths of making pastry and gives you his top tips on how to avoid mistakes or how to put them right if you do slip up.
With recipes ranging from savouries, such as Duck Pie, Pumpkin and Ricotta Tarts and Sausage Rolls, to all the sweet treats you can imagine, such as delectable Prune and Rum Tarts, Passion Fruit Cheesecakes and a sumptuous Tarte Tatin, this is every cook's pastry bible.
Beautifully illustrated with line drawings and colour photography by the award-winning photographer Jean Cazals, this is an essential cookbook for every budding baker.
With recipes ranging from savouries, such as Duck Pie, Pumpkin and Ricotta Tarts and Sausage Rolls, to all the sweet treats you can imagine, such as delectable Prune and Rum Tarts, Passion Fruit Cheesecakes and a sumptuous Tarte Tatin, this is every cook's pastry bible.
Beautifully illustrated with line drawings and colour photography by the award-winning photographer Jean Cazals, this is an essential cookbook for every budding baker.
Reviews / Votes
Richard's cookery school in Bath is one of the places to learn baking, but if you can't get there, this book is the next best thing to sharpen up your pastry skills. * BBC Good Food * Delicious... Proving that everyone can cook pastry. * Homes & Gardens * A no-nonsense collection of pastry recipes from a career baker, enhanced by terrific step-by-step photography. Bertinet has an amazing ability to get complex ideas across, clearly and simply. -- Tim Hayward * Financial Times * beautifully illustrated and deliberately user-friendly Pastry guide cookbook makes baking easy. * Metro * Let Richard Bertinet guide you to Pastry heaven with his lovely new cookbook Pastry. * Independent * This book is perfect for inspiration and knowledge building and, best of all, really encourages the reader to make one of its delicacies. * Caterer & Hotelkeeper * Stunning... Dreamy... Beautiful and instructive, this is the book to tempt you to reach for the flour and butter and gorge yourself silly. * Fork *More details
Language
English
Place of publication
London
United Kingdom
Publishing group
Ebury Publishing
Dimensions
Height: 258 mm
Width: 200 mm
Thickness: 28 mm
Weight
923 gr
ISBN-13
978-0-09-194347-9 (9780091943479)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Person
Originally trained as a baker in Brittany, Richard has over 20 years experience in the kitchen, baking, consulting and teaching. In 2005 he set up The Bertinet Kitchen cookery school in Bath, which now attracts people from all over the world to participate in his classes. His first book, Dough, was awarded The Guild of Food Writers Award for Best First Book, the Julia Child Award for the Best First Book and the James Beard Award for Best Book Baking and Desserts. Crust was given a World Gourmand Award for the Best British Book on Baking. Richard has appeared on Saturday Kitchen, Market Kitchen and often on features for local television. His most recent appearance was with Rachel Allen on her Bake! series.