Cook in style using this excellent guide to the art of pastry-making with over 70 fabulous contemporary and classic recipes from around the world. Every kind of advanced pastry making is fully explained, step by step, from simple shortcrust through choux and puff pastry to strudel and hot water crust. Anyone can make basic shortcrust pastry, but this book explains how to achieve a light, crisp result that will impress everyone. Learn how to make perfect pastry as every process and technique is fully explained, from shaping and flavouring pastry, to lining pie tins and moulds, and using trimmings for decorative finishes. Essential information on precise baking times and oven temperatures is included, as well as new ideas for fillings, and recipes for great glazes and sauces. All types of pastry are represented, and each recipe has straightforward instructions on how to make the pastry and the filling or topping. There are wonderful pastry starters and snacks, classic quiches and savoury tarts, fabulous recipes for double-crust pies, and delightful savoury parcels and pastry cases. The sweet pastry chapters are just as comprehensive with masses of tempting recipes for individual pies, tarts and tartlets made from shortcrust, choux, puff and filo pastries, and rich pastry desserts made with chocolate and nuts. Full of delicious recipes and packed with helpful advice and essential information, this is the ideal kitchen reference for aspiring pastry chefs and an excellent source of inspirational recipes for home cooks.