- 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 (54 customer reviews)
- Amazon Bestsellers Rank: 96,076 in Books (See Top 100 in Books)
Pastry Hardcover – 3 May 2012
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"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
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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 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.
Reasons as to why it fails:
1. The base recipes and instructions have some error and lack clarity. For instance the sweet pastry recipe omits the step in which sugar should be added.
2. The base recipes themselves instruct on techniques which are (as I later realized) inefficient- there are quicker and easier ways to obtain high quality products than what is advised here.
3. A lot of the base recipes do not involve presently known and well established "fast" methods. All extensions to sweet/salty, puff and choux pastry chapters do not further skill and technical knowledge about dealing with those products. These recipes are in their entirety highly repetitive and generic.
As far as the aesthetics of the book goes, the photographs are mediocre at best. If someone is going for a reference guide for pastry then Leiths Baking Bible and Pastry: Savoury and Sweet books both cover the topic far more comprehensively and practically than Bertinet.
If one is going for a master pastry maker's recipes that can be emulated at home which are of tremendous quality then look no further than the Buchon Bakery.Read more ›
Most Recent Customer Reviews
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 1 month 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 8 months ago by Walter Butler
I purchased this for a friend. A beautiful book. i might just get one for myself!Published 9 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 10 months ago by A. J. Hinwood
Recipes do not always work. Quantities need to be adjusted and guidance refined.Published 13 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 14 months ago by Amazon Customer