Author(s): CATHERINE ATKINSON
The fine art of pastry-making is made easy with 70 step-by-step recipes and 200 photographs. It features over 70 fabulous pastry recipes for every kind of social occasion, from family suppers to midweek meals and smart dinner parties. It contains step-by-step instructions on every pastry technique, including kneading, shaping, moulding and baking. It includes wonderful pastry starters and snacks, classic quiches and savoury tarts, double-crust pies and savoury parcels, as well as delightful sweet pies, tarts and tartlets, and rich pastry desserts. Cook in style using this excellent guide to the art of pastry-making with over 70 fabulous contemporary and classic recipes from around the world. Learn how to make perfect pastry as every process and technique is fully explained, from shaping and flavouring pastry, to lining pie tins and moulds, and using trimmings for decorative finishes. All types of pastry are represented, and each recipe has straightforward instructions on how to make the pastry and the filling or topping. Full of delicious recipes and packed with helpful advice and essential information, this is the ideal kitchen reference for aspiring pastry chefs and an excellent source of inspirational recipes for experienced cooks.
Catherine Atkinson is a trained Cordon Bleu cook and holds a degree in Home Economics. After graduating, she worked in a number of 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 a number of food and lifestyle magazines. She has contributed to several books, including The Coffee Cookbook and The Balkan Cookbook.