This is an incredible selection of recipes using every kind of
pastry: shortcrust, puff, rough puff, choux and filo. It draws
inspiration from all over the world, including Apple Strudel from
Scandinavia, Chicken Pie from Britain, Quiche Lorraine from France
and Samosas from India. It includes tempting little pastry-encased
treats like Cheese Straws, Knishes, Sausage Rolls, Filo Baskets,
and numerous miniature pasties and tiny tartlets. It offers main
courses that include Salmon en Croute, Chicken Pie, Beef
Wellington, and Tomato and Black Olive Tart. Sweet pies and tarts
like Filo-topped Apple Pie, Choux Custard Pastries, Coffee
Profiteroles, Brown Sugar Tart and Tarte Tatin will fill the
kitchen with delicious aromas. Fragrantly flaky, rich with olive
oil, short and buttery or delightfully puffed, pastry is used in
all kinds of dishes, simple or elegant, rustic or refined, salty or
sweet; and is almost impossible to resist when warm from the oven.
This book covers just about every pastry dish ever concieved, with
tempting appetizers, snacks, main courses and all kinds of desserts
and tea-time treats. Much-loved family classics like Fish Pie, and
Steak and Ale Pie sit alongside more exotic recipes like Moroccan
Pigeon Pie and Russian Salmon Coulibiac, while desserts include
Treacle Tart, Plum Pie, delicious little Mini Mille Feuilles or
Almond Cream Puffs. Each recipe comes with easy-to-follow
instructions, a full nutritional breakdown and a beautiful
photograph of the finished dish. With dishes ranging from the
simple to the more adventurous there is every kind of pastry
confection to inspire your baking, and delight family and friends.
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