Perfect Pastry
Seiten
2003
Southwater (Verlag)
978-1-84215-766-4 (ISBN)
Southwater (Verlag)
978-1-84215-766-4 (ISBN)
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This title aims to help cooks get the pastry just right. There are recipes for every type of pastry from shortcrust and choux to puff and strudel. Techniques such as kneading, shaping and trimming are also explained, with step-by-step photography.
This is a complete guide to making pastry, with plenty of tips and illustrated step-by-step techniques, to help even first-time pastry cooks achieve excellent results time after time. Who can resist the smooth, crumbly texture of a rich fruit tart or warm savoury starters encased in crisp, light pastry? This book aims to help cooks get the pastry just right. There are recipes for every type of pastry from shortcrust and choux to puff and strudel, plus practical advice on preparing savoury and sweet fillings. Such techniques as kneading, shaping and trimming are explained, with step-by-step photography. Over 70 delicious recipes are included, from well-loved Chicken Charter Pie and Alsace Leek and Onion Tartlets to mouth-watering Coffee Cream Profiteroles and Almond Cream Puffs. Full of recipes, helpful advice and practical information, this is a useful kitchen reference for every household.
This is a complete guide to making pastry, with plenty of tips and illustrated step-by-step techniques, to help even first-time pastry cooks achieve excellent results time after time. Who can resist the smooth, crumbly texture of a rich fruit tart or warm savoury starters encased in crisp, light pastry? This book aims to help cooks get the pastry just right. There are recipes for every type of pastry from shortcrust and choux to puff and strudel, plus practical advice on preparing savoury and sweet fillings. Such techniques as kneading, shaping and trimming are explained, with step-by-step photography. Over 70 delicious recipes are included, from well-loved Chicken Charter Pie and Alsace Leek and Onion Tartlets to mouth-watering Coffee Cream Profiteroles and Almond Cream Puffs. Full of recipes, helpful advice and practical information, this is a useful kitchen reference for every household.
Catherine Atkinson is a trained Cordon Bleu cook and holds a degree in Home Economics. After graduating she worked in various hotels and restaurants including the Roux Brothers' patisseries. Her catering experience led to work in publishing - creating recipes and styling food for photography - and she became Deputy Cookery Editor on Woman's Weekly and later Me magazine. Catherine currently works as a freelance writer and is a consultant for various food and lifestyle magazines, and has contributed to several books.
| Erscheint lt. Verlag | 25.4.2003 |
|---|---|
| Zusatzinfo | 300 colour photographs and illustrations |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 230 x 295 mm |
| Gewicht | 657 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Backen |
| ISBN-10 | 1-84215-766-3 / 1842157663 |
| ISBN-13 | 978-1-84215-766-4 / 9781842157664 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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