Pastry Cook

This new book provides a complete guide to making delicious pastry, with plenty of tips and illustrated, step-by-step techniques, so that even first-time pastry cooks will achieve excellent results.

There are easy-to-follow basic recipes from simple short crust to trickier types such as puff, choux, strudel and hot-water crust, along with illustrated instructions for shaping and flavouring, lining pie tins and moulds, and using trimmings for decorative finishes.

There are wonderful starters and snacks, classic quiches and savoury tarts, fabulous recipes for double crust pies, and delightful savoury parcels and pastry cases.

Full of fabulous recipes and packed with helpful advice and all the information you need, this is an essential kitchen reference for every budding pastry chef.