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This is the complete guide to successful pastry making, with 135 delicious recipes and all the essential information you need to make perfect pastry every time. It includes recipes for all the types of pastry, from shortcrust and choux to puff, strudel, hot-water crust and filo. It offers practical advice on preparing a range of tasty fillings, and recipes for great pie glazes and sauces.
Author Biography
Catherine Atkinson has worked in various hotels and restaurants, including the Roux Brothers’ famous patisseries. She became Deputy Cooking Editor on Woman’s Weekly and later Me magazine. Catherine currently works as a full-time writer and food consultant, contributing to various food and lifestyle magazines, and producing many outstanding cookbooks. Her other published works include The World Encyclopedia of Coffee and Preserves.
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