The Pastry School Sweet and Savoury Pies, Tarts and Treats to Bake at Home
-
- Englisch ausgewählt
32,99 €
inkl. gesetzl. MwSt.,
Beschreibung
Produktdetails
Einband
Gebundene Ausgabe
Erscheinungsdatum
04.03.2027
Verlag
Octopus BooksSeitenzahl
208
Maße (L/B)
26,6/20,3 cm
Sprache
Englisch
ISBN
978-1-80419-441-6
'If you think that Julie Jones's beautiful creations are beyond you, think again. This is as clear and approachable a cookbook as you could wish for. Jones shares all her tips and tricks as she gently walks you through ten different pastries and gorgeous recipes for sweet and savoury pies and tarts. It's worth buying the book for the chicken and chorizo pie recipe alone. Absolutely inspiring.' - Diana Henry
'Julie Jones has a way with dough' - Martha Stewart Magazine
'This really is a bible for baking' - BBC Good Food Magazine
Julie Jones is renowned for her highly decorative bakes packed with bold layers of flavour and texture. She is leading the pastry revival, believing that with a bit of patience and a love for food, anyone can create delicious, beautiful bakes.
Featuring a comprehensive Pastry Recipes & Methods section guides you through 10 different types of pastry with step-by-step instructions. These include classics such as Shortcrust and Hot Water, as well as a versatile Vegan and Gluten-free, that can be swapped in or out of recipes with a helpful Alternative Pastry Key.
Dive in and be inspired by Julie's delicate decorations and full-on flavours - these bakes are fun and achievable, with swaps, and where creativity is encouraged. The Pastry School features more than 50 sweet and savoury recipes ranging from a crowd-pleasing Vegetable Patch(work) Tart to stunning Vanilla Slices.
Chapters include:
- Fruit, Cream & Cheese: Apple Rose Tart, Nana Maud's Custard Tart, Tartiflette Pies
- Nuts, Vegetables: Treacle Tart Deluxe, Trinary Pie, Vegetable Wellington
- Meat & Fish: Oxtail Scrunch Pot Pie, Sausage and Fig Plait, Suitably Cooky Fish Pie,
- Crunch & Crumb: Strudel Scrunchies, Mini Beignets, Arlettes
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