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Pastry Hardcover – 3 May 2012

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Pastry + Dough + Patisserie Maison: The step-by-step guide to simple sweet pastries for the home baker
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Product details

  • Hardcover: 224 pages
  • Publisher: Ebury Press (3 May 2012)
  • Language: English
  • ISBN-10: 0091943477
  • ISBN-13: 978-0091943479
  • Product Dimensions: 19.5 x 2.4 x 25.1 cm
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (38 customer reviews)
  • Amazon Bestsellers Rank: 34,835 in Books (See Top 100 in Books)

More About the Author

Richard Bertinet trained as a baker in Brittany and at the Grand Moulin de Paris. After a position as Operations Director with the Novelli Group of restaurants Richard set up the Dough Co. in 2000. He then started The Bertinet Kitchen in 2005 in Bath and his cookery and baking classes sell out almost immediately. He is author of 'Crust' and 'Dough' and has just published a much anticipated book 'Cook: In a Class of Your Own' in April 2010.

Richard continues with his popular cookery and baking classes at Ther Bertinet Kitchen which sell out almost immediately and was named as the BBC Food Champion of the Year 2010 at the BBC Food & Farming Awards.

Product Description


"Richard's cookery school in Bath is one of the places to learn baking, but if you can't get there, this book is the next best thing to sharpen up your pastry skills." (BBC Good Food)

"Delicious... Proving that everyone can cook pastry." (Homes & Gardens)

"A no-nonsense collection of pastry recipes from a career baker, enhanced by terrific step-by-step photography. Bertinet has an amazing ability to get complex ideas across, clearly and simply." (Tim Hayward Financial Times)

"beautifully illustrated and deliberately user-friendly Pastry guide cookbook makes baking easy." (Metro)

"Let Richard Bertinet guide you to Pastry heaven with his lovely new cookbook Pastry." (Independent)

Book Description

Pastry made easy: a step-by-step guide to making pastry with over 50 mouthwatering recipes, from baking expert and internationally bestselling author of Dough and Crust, Richard Bertinet

Inside This Book (Learn More)
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Front Cover | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

4.8 out of 5 stars
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Most Helpful Customer Reviews

57 of 58 people found the following review helpful By A P Wetherall on 4 May 2012
Format: Hardcover Verified Purchase
Richard Bertinet is one of those rare people who is not only a master of their craft but also gifted with the ability and enthusiasm to pass on their knowledge to 'lesser mortals' such as myself. Having devoured all three of his previous books and had the pleasure of attending his 5 day Bread course in Bath I was looking forward to this book with great anticipation - and it does not disappoint.

Instead of getting bogged down in nomenclature (shortcrust, flaky etc) he simply discusses "Salted, Sweet, Puff and Choux". The first chapter is devoted to making these basic four types with all you need to know about filling forms, tartlets etc, blind baking, storage and so on. Subsequent chapters deal with the many uses to which these four basic types can be put. The instructions are very clear and always have a view to resolving the problems that put so many people off pastry making. I particularly liked the 'bonus' recipes for pork pies (jelly with port!) and the touchy subject of Cornish pasties!

The book is a beautiful artefact illustrated throughout with superb pictures. The cover is particularly striking.

His writing style is a pleasure to read and it would be difficult to see how the subject of pastry making could be put across in a more clear, reassuring and comforting way. His introduction expresses the hope that this book will encourage everyone to make pastry a part of their domestic routine and I believe he has succeeded admirably.

I would doubt that there is a better introduction to the subject out there!

p.s. this is his first book not to include a DVD; the accompanying videos are available on his website: [...]
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25 of 26 people found the following review helpful By KirstyM on 7 May 2012
Format: Hardcover
As soon as this book arrived I just had to dive in. Who wouldn't with a picture of a 'milly filly' about to be eaten on the front cover. My husband looked over my shoulder as I oohed and aahed at all the glorious photos. He put in his order straight away - an almond tart (Amandine) and pear tartlets (Pear bourdaloue). Let me assure you they tasted as good as they looked.

I already have Richard Bertinet's three other cook books, which are all inspirational and have recipes that even a moderatley good cook (whoops 'baker') can follow with ease and this book is no exception. He starts the book explaing how to make salted (shortcrust pastry for savoury dishes) and sweet pastry followed by puff and choux pastry. The rest of the book is devoted to mouth watering dishes using these pastries that are within the capabilities of anybody interested in baking. You can make pies, tarts and pastries to equal any you see lining the shelves of french patisseries. Go on, have a go and I'll be surprised if you're not as smitten with this book as I am.
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6 of 6 people found the following review helpful By Bluebell TOP 500 REVIEWER on 9 Jun. 2012
Format: Hardcover Verified Purchase
This is an excellent introduction to pastry-making by an enthusiastic chef/cook who has helped many of us get back into bread-making with his inspiring books (Dough: Simple Contemporary Breads [With DVD]) By Bertinet, Richard (Author) Hardcover on 01-Oct-2005 and the more adventurous Crust: Bread to Get Your Teeth into. As with these two earlier books the photos in Pastry make you want to get cooking. The sequences of photos showing what your pastries should look like at different stages will be very useful to novices perhaps wary of making pastry. It's not difficult if you follow a few simple rules, take you time and weigh ingredients accurately.
My only negative comment is that quite a few photos show pastry that to my eyes look over-fired, but this may be something to do with the colour balance of the photos.
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13 of 14 people found the following review helpful By Miss M on 25 Sept. 2012
Format: Hardcover Verified Purchase
I spent two days with Richard in a class at his cookery school in Bath and just prior to that I bought his book Pastry. I can now make beautiful pastry with little effort. Richard has taught me how to make the crispiest & flakiest pastry ever with no soggy bottoms! His techniques are simple yet effective. For years I have read cookery books and watched endless programmes of top chefs and cooks supposedly telling you how to make the best pastry. Richard informs you of the best butter to use, how to soften it without getting it warm, how to flake into the flour (and no you don't rub it until it dissapears and forms tiny breadcrumbs like most chefs tell you to do!) I like his down to earth approach and he makes things seem so easy, which they are! The book is full of tips and useful information, together with beautiful pictures (and one for every recipe which is great to see what the finished product should look like). My creations look exactly the same as the photos in his book. The doughnuts are divine. The apple tarts are amazing. The fruit tartlets look like they should be in a French pattiserie window! Buy this book and you'll never be afraid of making pastry. I recommend his cookery classes but the book itself teaches everything you need to know.
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2 of 2 people found the following review helpful By Susan M McKenzie on 8 Aug. 2012
Format: Hardcover
The photography in this book is really excellent and the pictures of the creations are mouth watering, there is no other way to describe them. A lot of the photographs are set against a dark background and this must suit this kind of baking as the recipes just look amazing.

Richard Bertinet is originally from Brittany he is a renowned pastry chef and has his own world renowned cookery school in Bath (the Bertinet Kitchen). He bakes fresh goods to supply his own shops and others and some restaurants in the south west. This is his fourth book.

'Pastry' aims to help any home cook make pastry easy and successfully. This book gives step by step guides to some of the basics and is all the richer for photographs to depict the narrative. The chapters cover, the pastries, salted, sweet, puff, choux, and finishing touches. In essence the start of the book covers the different types of pastry recipes you will need to make the recipes in the latter part of the book. The tip of making double pastry is one I always follow at can never have too many pies or pastries!

The recipes themselves have a great appeal and there is hardly anything in this book I would not like to bake, or serve to family or friends. From sausage rolls and cornish pasties to baked cheesecake and lemon tarts there is quite a wide savoury and sweet range. A whole section is given to biscuits; the apricot tart and all the fruit tartelets are to die for, and the savoury pies and open tarts (salt pastry) are crying out to be baked and eaten. The finishing touches section touches on glazing (typical french patisserie type) fruit tarts and the fillings or creams you can use such as creme anglaise and similar.

This is one of my favourite books of the year so far!
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