The Art of Pastry The smell of warm pastry baking in the oven is irresistible. Few people can say no to the smooth, crumbly texture of a rich, fruit tart, or a warm appetizer encased in crisp, light pastry. And, though fillings may vary, what's really essential is getting the pastry just right. This beautiful new book provides a complete guide to making delicious pastry, with plenty of tips and illustrated techniques, so that even novice pastry cooks will achieve excellent results. Choose from best-loved treats such as Tarte Tatin, Steak and Kidney Pie with Mustard Gravy, Mini Mille-fueille and Boston Banoffee Pie. Every type of pastry is represented and each recipe has easy-to-follow instructions on how to make the pastry and filling or topping. There are wonderful pastry appetizers and snacks, classic quiches and tarts, fabulous recipes for double-crust pies, and delightful parcels and pastry cases. The sweet pastry chapters feature dozens of tempting recipes for individual pies and tarts, and rich pastry desserts made with chocolate and nuts. Enjoy mouthwatering dishes such as Mississippi Mud Pie, Summer Berry Tart and teatime treats such as Bakewell Tart or Shoofly Pie. A detailed reference section gives advice on how to make perfect pastries and pies at home. Essential facts on baking times and temperatures are included, as well as ideas for fillings, pie glazes and sauces. At-a-glance notes provide a clear and accurate breakdown of the nutritional values of each recipe. This beautiful book is fully illustrated with over 280 stunning photographs and easy-to-follow instructions to guarantee great results every time. The author, Catherine Atkinson, currently works as a full-time writer and food consultant, contributing to various food and lifestyle magazines, and producing many outstanding cookbooks.