How to Cook Pastry

Name: How to Cook Pastry
Brand: Quadrille Publishing Ltd
Price: 14.78 EUR
Availability: InStock

★★★★★

Paperback | English

By (author): Leith's School of Food and Wine

These easy-to-use guidebooks take the reader through every aspect of preparation and cooking. Skills are comprehensively explained and clearly illustrated with step-by-step photographs throughout, enabling the reader to identify the correct texture at every stage of the recipe. There are over 70 recipes in this book, taking in contemporary dishes from cuisines worldwide as well as great classics with a modern twist. This authoritative book 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 Fillet of beef en croute, Chicken and wild mushroom pie and Quiche Lorraine. Enticing sweet recipes include Elderflower custard tart, Red berry jamboree, Chocolate and salted caramel tart and Passionfruit eclairs. See more

€14.78

€16.99

Save 13%

Quantity

A01=Leith's School of Food and WineAge Group_UncategorizedAuthor_Leith's School of Food and Wineautomatic-updateCategory1=Non-FictionCategory=WBVSCOP=United KingdomDelivery_Pre-orderFormat=BCFormat_PaperbackLanguage_EnglishPA=Temporarily unavailablePrice_€10 to €20PS=Activesoftlaunch

Will deliver when available.

Product Details

Format: Paperback
Dimensions: 179 x 226mm
Publication Date: 29 Jun 2017
Publisher: Quadrille Publishing Ltd
Publication City/Country: United Kingdom
Language: English
ISBN13: 9781787131026

About Leith's School of Food and Wine

Leiths School of Food and Wine in London has acquired a first-class international reputation since it was founded by Prue Leith in 1975. Students come from all over the world to enjoy dedicated teaching in a friendly atmosphere. The aim is to teach cookery skills and instil a lasting love of good food and wine. Teaching staff are trained professional chefs with experience in the real world of restaurants and commercial catering. In addition renowned chefs and cookery writers regularly demonstrate and lecture at the School. Many students from Leiths have moved on to highly successful careers in the world of food and catering but courses are not restricted to aspiring professional cooks. Over the years Leiths has trained school leavers in need of a life skill time-pressed career individuals keen to ditch ready meals newly weds and parents looking for fresh inspiration for family meals. Leiths School of Food and Wine is now an independent company owned by Sir Christopher Bland. The managing Director is Camilla Schneideman. Leiths most recent book Leiths How to Cook published by Quadrille in 2013 was described as ''the most comprehensive and solid kitchen bible you could wish for''.