Tarts & Pastries (Cordon Bleu Home Collection, #9)
by Tuttle Publishing
A baker celebrates the four elements that make dessert possible Fran Gage calls sugar, almonds, eggs, and butter "the DNA of desserts." Simple as they seem, they make possible a profusion of pastries and other sweets, from the elemental lollipop to the ethereal realms where marzipan, meringue, and puff pastry hold sway. No one appreciates this fabulous foursome better than Fran Gage, who relied on them for her daily output during the ten years she owned and ran her acclaimed San Francisco bake...
The Ultimate Empanadas Cookbook, Over 25 Delicious Empanada Recipes
by Martha Stephenson
All I Care about Is Pasta and Like Maybe Three People
by Real Joy Publications
This book collects together all the techniques and recipes that you could possibly need to make pastry. The Art of Pastry Making introduces the basic equipment and step-by-step techniques for making, shaping, decorating and baking every kind of pastry, from shortcrust and suet to cornmeal and puff, as well as preparing accompanying fillings and sauces. Over 330 delicious recipes follow, organized by pastry theme.
