- 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: 4.7 out of 5 stars See all reviews (58 customer reviews)
- Amazon Bestsellers Rank: 145,753 in Books (See Top 100 in Books)
Pastry Hardcover – 3 May 2012
|New from||Used from|
- Choose from over 13,000 locations across the UK
- Prime members get unlimited deliveries at no additional cost
- Find your preferred location and add it to your address book
- Dispatch to this address when you check out
Frequently bought together
Customers who bought this item also bought
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
If you are a seller for this product, would you like to suggest updates through seller support?
"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)
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 BertinetSee all Product description
What other items do customers buy after viewing this item?
Top Customer Reviews
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: [...]
I'm not a beginner any more when it comes to baking, but this was definitely one of my least favourite books so far.
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.
Most Recent Customer Reviews
fantastic book I'm new to pastry and Richard bertinet is a very good teacher .I also recommend his book dough it is the best bread I have every made . Read morePublished 6 months ago by Keith Knight
If you have struggled with pastry in the past, your struggles are over. This book covers all the main pastries (sweet, salted, puff & choux) and then tests your skills with lots of... Read morePublished 8 months ago by Dan
Disappointing. Doesn't really cover the subject of pastry nearly as well as Michel Roux (Senior) does in his book of the same name.Published 16 months ago by Walter Butler
I purchased this for a friend. A beautiful book. i might just get one for myself!Published 16 months ago by Clare de Lune
Bought this as a gift for my brother last Christmas. You could tell from the outset that this was a quality product and the pictures inside really got the mouth watering. Read morePublished 17 months ago by A. J. Hinwood
Recipes do not always work. Quantities need to be adjusted and guidance refined.Published 20 months ago by Mrs. E. P. Russell
a very good book - I recommend it
a friend went on his courses and thoroughly enjoyed it and very informative!
Excellent, inspirational book for beginners and more advanced would be bakers alike. Basic techniques explained with clarity along with some great recipes which not only show how... Read morePublished 21 months ago by Amazon Customer