Whether sweet or savoury, elegant or hearty, they are great for relaxed entertaining, family get-togethers and even weekday suppers. In this irresistible book Eric Lanlard, aka Cake Boy and star of Channel 4 s Baking Mad with Eric Lanlard, demonstrates how to make the best pastry and shares his favourite recipes for sweet and savoury tarts and pies.
Classic recipes with delicious twists
His recipes include classics with a twist plus ideas inspired by his travels, using deliciously imaginative flavour combinations. In the first part of the book, Pastry Basics, Eric shares his professional expertise and provides step-by-step instructions for making every type of pastry - short crust (sweet and savoury), puff, almond, chocolate and brioche. With baking hints and tips for every chef, there is a wealth of helpful guidance and information to ensure a great bake every time.
Found insideTart It Up...
The chapter Savoury Tarts & Pies features such classics as:
'Proper' Quiche Lorraine
Cider and Pork Pie
Fig, Lardon and Dolce Latte Tart
Lamb and Moroccan Spice Pie
Field Mushroom, Feta and Cherry Tomato Tart
Toulouse Sausage and Root Vegetable Pies
The chapter ends with a selection of quick bakes using ready-roll pastry (for when time is short) and a delicious collection of accompaniments including salsas, chutneys and vegetable side dishes. The chapter Sweet Tarts & Pies will bring some of Eric's trademark glamour to the dessert course including:
Strawberry Tart 'Royal'
Exotic Fruit Meringue Crumble Pie
Apricot, Honey and Pistachio Tart
Old-fashioned Apple Pie
Ginger Pear Frangipane Pie
Classic Blueberry Pie
Once again there is a selection of quick bakes for desserts in a dash and a choice of accompaniments, including flavoured creams, spiced fruits and the perfect Creme Anglais. Fool proof recipes for tarts and pies that look and taste great.
So everyone can take home Eric Lanlard's trademark desserts!
Age - Adult Author - Eric Lanlard Publisher - Mitchell Beazley Format - Hardback Pages - 176 Dimensions - 24.7 x 2.2 x 20 cm
