Book description
Bestselling author Richard Bertinet uses simple techniques and
step-by-step photography to teach you how to make four different types
of pastry before you put your skills to the test with a mouthwatering
collection of over 50 recipes. He also dismisses the myths of making
pastry and gives you his top tips on how to avoid mistakes or how to
put them right if you do slip up.
With recipes ranging from savouries, such as Duck Pie, Pumpkin and
Ricotta Tarts and Sausage Rolls, to all the sweet treats you can
imagine, such as delectable Prune and Rum Tarts, Passion Fruit
Cheesecakes and a sumptuous Tarte Tatin, this is every cook's pastry
bible.
Beautifully illustrated with line drawings and colour photography by
the award-winning photographer Jean Cazals, this is an essential
cookbook for every budding baker.
Originally trained as a baker in Brittany, Richard has over 20 years
experience in the kitchen, baking, consulting and teaching. In 2005 he
set up The Bertinet Kitchen cookery school in Bath, which now attracts
people from all over the world to participate in his classes. His first
book,
Dough
, was awarded The Guild of Food Writers Award for Best First Book, the
Julia Child Award for the Best First Book and the James Beard Award for
Best Book Baking and Desserts.
Crust
was given a World Gourmand Award for the Best British Book on Baking.
Richard has appeared on Saturday Kitchen, Market Kitchen and often on
features for local television. His most recent appearance was with
Rachel Allen on her Bake! series.
