How to Cook Pastry - Leith's School of Food and Wine (Hardcover)

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Description

Learn how to make all kinds of pastry, with recipes for savoury and sweet dishes with over 70 contemporary and classic recipes, plus variations

Product Details

Barcode
9781849495516
Department
Books
Released
7 May 2015
Supply Source
South Africa

Book

Author
Leith's School of Food and Wine
Binding
Hardback
Publisher
Quadrille Publishing Ltd
Series
Leith's How to Cook
Language
English
Number of Pages
160
Dimensions
226 x 179 x 179mm (720g)

Summary

This easy-to-use guidebook takes 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.

Non-Fiction

General Subject
Baking & Cake Decorating
BISAC Subject 1
Cooking / Methods / Baking
BIC Classification 1
Cookery / food & drink etc
Dewey Classification
641.865
Readership
General (US: Trade)

Author Bio

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 instill 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, timepressed 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'.