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Informationen zum Autor Catherine Atkinson has a BSc (Hons) degree in Home Economics and is a trained Cordon Bleu cook. She is the author of many cookbooks including Coconut Water and Coconut Oil, The Vegan Dairy and The Gluten-Free Kitchen. Klappentext This clear and accessible guide to the art of pastry-making includes tempting contemporary and classic recipes from around the world. Making pastry is explained clearly, step by step, from simple shortcrust to choux and puff pastry. Every technique is included, from shaping pastry to using trimmings from decorative finishes, as well as essential information on baking times and oven temperatures. Zusammenfassung Helps you to cook in style. This guide to the art of pastry-making features contemporary and classic recipes from around the world. Every technique is included! from shaping pastry to using trimmings for decorative finishes! as well as essential information on baking times and oven temperature.
Info autore
Catherine Atkinson has a BSc (Hons) degree in Home Economics and is a trained Cordon Bleu cook. She is the author of many cookbooks including
Coconut Water and Coconut Oil, The Vegan Dairy and
The Gluten-Free Kitchen.
