Leiths School of Food and Wine in London has acquired a first-class, international reputation since it was founded by Prue Leith in 1975. Now from the best-selling Leiths How to Cook comes an authoritative book that 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 croûte, 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 éclairs.
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ISBN:
9781849495516
Format:
Hardback
Pages:
160
Dimensions:
22cm x 17cm
Weight:
720g
RRP:
$34.99
Category:
Series:
Publisher:
Quadrille Publishing Ltd
Published:
01 May 2015
ABOUT THE AUTHOR
Leith's School of Food and Wine
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