Synopses & Reviews
Whether attempting the elusive perfect tart crust or the ever-vexing handmade puff pastry, making from-scratch pastry is the baker's pinnacle of achievement—and arguably the most challenging of all skills. In Pastry, renowned British baker Richard Bertinet demystifies the art of handmade pastry for aspiring bakers of all abilities. Using crystal-clear instructions, step-by-step photography, and fail-proof weight measurements for ingredients, Bertinet teaches readers how to make the four different types of pastry—savory, sweet, puff, and choux—and shares 50 rustic, mouthwatering recipes.
"It's the kind of introduction to pastry that I wish someone had given me long ago, so I might have avoided all the tart- and pie-crust disasters that have plagued my kitchen over the years. . . . . The recipes, ranging from savories like chicken and tarragon tarts and pork pies to beautiful fruit tarts of peaches poached in rosemary syrup with almond cream and fresh apricots atop puff pastry-were well worth the effort, and left me daydreaming about which pastry I'll conquer next." -Karen Shimizu, Saveur
"The gorgeous photography alone makes Pastry worth a look, the perfectly browned and sugar-dusted miniature mince pies spilling forth from a parchment-lined gift box and peaks of blowtorch-kissed meringue on lemon tartlets begging the reader to fire up the oven and dig out the piping bags. Since the text runs the gamut from simple how-tos to complex recipes, novice bakers and veterans who know the way around a tart pan will both find a treasure trove of flaky, scrumptious possibilities from a master chef and wise teacher." - Shelf Awareness for Readers
About the Author
Richard Bertinet is a James Beard Award–winning author and the owner of the Bertinet Kitchen cookery school in Bath, England, which draws attendees from all over the world. He lives in England.