How to Cook Pastry


Leiths School of Food and Wine in London has acquired a first-class, international reputation since it was founded by Prue Leith in 1975. Now from the best-selling Leiths How to Cook comes an authoritative book that 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 read more

Love this? Share it around!

ISBN:

9781849495516

Format:

Hardback

Pages:

160

Dimensions:

22cm x 17cm

Weight:

720g

RRP:

$34.99

Category:

Food

Series:

Leith's How to Cook

Publisher:

Quadrille Publishing Ltd

Published:

01 May 2015

ABOUT THE AUTHOR

Leith's School of Food and Wine