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Pastry Cookbooks and Recipes
Pastry are baked foods made from dough, the dough being made from flour, the flour
typically being made from a combination of flour, butter, shortening, baking powder
and eggs. The dough may be sweetened or unsweetened - the key different from
bread, is that pastry has a higher fat content which
gives it a crumbly texture.
Here are some pastry recipes and dishes:
- Apfel strudel - This is an Austrian recipe.
It is a pastry filled with apples, sugar and raisins. Sometimes cinnamon or rum
is also added to the filling in order to enhance the flavor.
- Bakewell tart - This is a traditional British recipe.
It consists of a pastry shell, filled with jam (fruit preserve) and a sponge-like filling.
- Baklava - Baklava is a sweet pastry dessert made with phyllo dough, and filled with chopped walnuts
or pistachios, and sweetened with syrup or honey. It is found in
Greek cuisine, Cypriot cuisine,
Turkish cuisine, and the cuisine of a number of other countries
in the Balkans and eastern Mediterranean.
- Boeregs - Boeregs are savory pies made from phyllo pastry that originate in
Armenian cuisine. Boeregs usually have spicy
fillings, which may include
cheese, spinach or ground beef.
- Éclair - This is a famous French recipe. It is made from
hollow baked pastry, which allowed to cool, and then filled with pastry cream
(crème pâtissière), custard or whipped cream, and finally topped with chocolate.
- Gözleme - This is a Turkish recipe
for savory pastry. It is made made by thinly rolling dough and repeatedly folding.
It is then filled and browned in a pan. There are many different variations, each
with their own names, including
Etli (containing a meat filling),
Ispanakli (containing spinach),
Karisik (containing mixed filling),
Katmer (plain with non filling),
Kiymali (containing ground lamb),
Mantarli (containing mushrooms),
Patatesli (containing mashed potatoes) and
Peynirli (containing feta cheese).
- Kanelbulle - This recipe comes from Swedish cuisine.
It is a pastry roll flavored with cinnamon.
- Melktert - The name of this South African dish means
"milk tart" in
Afrikaans.
It is made by filling a pastry crust with a creamy filling made from
milk, flour, sugar and eggs. Cinnamon is sometimes sprinkled on the surface.
- Qaghaq ta' l-Ghasel - This is a famous Maltese recipe.
It is a light pastry ring made with honey or treacle. The dish was originally eaten
during the Christmas period, but nowadays
is eaten all year round.
Here are some pastry cookbooks:
Disclosure: Products details and descriptions provided by Amazon.com. Our company may receive a payment if you purchase products from them after following a link from this website.
By Kathy Gary
Released: 2012-01-21
Kindle Edition
 | | Product Description:
Best Selling Author of Passionate About Pierogies, Kathy Gary has created the second in her Ethnic Dishes series. Going Donuts for Paçzki: Easy and Delicious Family Recipes contains everything you need to skip the local bakery and create you own delicious Paçzki (Polish donuts, pronounced poonchKEY). You will learn how to make Paçzki: several ways to make the dough and a variety of filling flavors, as well as tips and techniques to help ensure your success! Along the way you will also learn about the history and traditions of Paçzki, sparking your creativity to create your own traditions with your family. |
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By Instructables Authors
Released: 2012-01-13
Kindle Edition
 | | Product Description:
Quick Breads are so named because they don't involve yeast, and therefor don't require the time to rise that traditional breads do. "Easy Quick Breads" is a collection of awesome quick bread recipes from Instructables.com that are super easy to make. Learn how to make a variety of banana, pumpkin, zucchini, and even beer bread. All recipes are written by quick-bread experts and come with step-by-step pictures so you can get baking today! All projects come from us are written by our creative authors. They contain pictures for each step so you can easily make these yourself.
We provide easy DIY tools with pictures to enable passionate, creative people like you to create your most innovative projects, recipes, skills, and ideas. We have projects covering all subjects, including crafts, art, electronics, kids, home improvement, pets, outdoors, reuse, bikes, cars, robotics, food, decorating, woodworking, costuming, games, and more. Check our books out today!
Table of Contents:
-Winter Squash Bread
-Quick Banana Nut Bread
-Best Pumpkin Bread Recipe
-Chocolate Peanut Butter Banana Bread (Vegan)
-Blueberry Zucchini Bread
-Craisin (Cranberry) Bread
-Vegan Pumpkin Spice Bread
-Streusel Topped Banana Bread
-Walnut & Date Loaf
-Nana's Easy Pumpkin Bread
-Orange Bread
-Green Tomato Bread
-Beer bread with cheddar, spinach and thyme |
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By Meg Ray
Chronicle Books
Hardcover (224 pages)
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Renowned for beautiful cakes and whimsical confections, Miette Patisserie is among the most beloved of San Francisco's culinary destinations for locals and travelers. Miette's pretty Parisian aesthetic enchants visitors with tables piled high with beribboned bags of gingersnaps, homemade marshmallows, fleur de sel caramels, and rainbows of gumballs. This cookbook brings the enchantment home, sharing 100 secret formulas for favorite Miette treats from chef and owner Meg Ray. More than 75 gorgeous color photos capture the unique beauty of Miette desserts and shops. Scalloped edges on the book block enhance the preciousness of this fetching package. Just like the adorable cakes, cookies, clairs and tarts for sale in Miette's case, this book is irresistible! |
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By Dani Cone
Andrews McMeel Publishing
Released: 2011-09-27
Hardcover (160 pages)
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Praised by Bon Appetit, DailyCandy, and Sunset magazine, the secrets behind Dani Cone's signature handmade, all-natural miniature pies are revealed for the first time inside Cutie Pies: 40 Sweet, Savory, and Adorable Recipes. Whether you're grabbing the perfectly portable Flipside on the way to work, enjoying a Piejar as a tasty afternoon treat, or looking for a fun and impressive dinner party dessert, Cutie Pies provides the perfect morsels to satisfy sweet and savory cravings alike.Inside Cutie Pies, Cone presents 40 exclusive recipes inspired by the unique line of compact pastries she serves at her Seattle-based Fuel Coffee and High 5 Pie locations, which have received a Best of Seattle Weekly award. Sweet, one-of-a-kind treats like a Mango-Raspberry-Lemon Piepop mingle with savory recipes like Cone's Curry Veggie Piejar, all in a distinct and delightful design. Cutie Pies is illustrated throughout with more than 20 mouthwatering, full-color photographs, and its contemporary fashion and straightforward recipes enable bakers everywhere to create these tiny treats with big flavor. |
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By Kathryn Gordon
Running Press
Hardcover (270 pages)
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Macarons, the stuff of bakers’ candy-coated dreams, have taken the world by storm and are demystified here for the home baker, With dozens of flavor combinations, recipes are structured with three basic shell methods—French, Swiss, and Italian—plus one never-before-seen Easiest French Macaron Method. Pick one that works for you, and go on to create French-inspired pastry magic with nothing more than a mixer, an oven, and a piping bag. Try shells flavored with pistachio, blackberry, coconut, and red velvet, filled with the likes of sesame buttercream, strawberry guava pâte de fruit, crunchy dark chocolate ganache, and lemon curd. Or go savory with shells like saffron, parsley, and ancho chile paired with fillings like hummus, foie gras with black currant, and duck confit with port and fig. The options for customization are endless, and the careful, detailed instruction is like a private baking class in your very own kitchen! All recipes have been tested by students and teachers alike and are guaranteed to bring the flavors of France right to your door. |
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By Pierre Herme
Stewart, Tabori & Chang
Hardcover (288 pages)
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After divulging the intriguing histories behind 50 iconic desserts, master pastry chef Pierre Hermé shares his tried-and-tested recipes for the great classics of French pastry and other definitive desserts from around the world—and then he reveals how to reinvent them. Rose-scented almond paste and a compote of raspberries and lychees fill Hermé’s croissants; his Saint Honoré cake combines green tea, chestnuts, and passion fruit; and caramelized mango adorns his foie gras crème brûlée. The luscious photographs and 100 recipes featured in Pierre Hermé Pastries flaunt Hermé’s mastery of technique and the talent for combining textures and flavors that have earned him the reputation as one of the world’s most skilled and inventive pastry chefs.
Praise for Pierre Hermé Pastries:
“Read it cover to cover, and you'll have a very good idea of how French pastry got to where it is today . . . Intense cookbook porn ahead: don’t say you weren't warned.” —Eater.com |
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By Sandra Salamony
QUAYSIDE PUBLISHING GROUP
Paperback (320 pages)
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A sugar-coated feast for the eyes and the imagination—this exciting 1,000 collection presents glorious full-color photographs of beautiful, outrageous, and deliciously decorated desserts, from extravagant wedding and birthday cakes to cupcakes and cookies that are miniature works of art. Like all of the books in our 1,000 series, this is not an instructional book, rather, it is a visual showcase designed to provide endless inspiration for anyone who loves decorative baking and entertaining. |
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By Mark Klebeck
Chronicle Books
Hardcover (144 pages)
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Among enthusiasts, Seattle s Top Pot Doughnuts reigns supreme. Now, doughnut aficionados everywhere can enjoy these tasty treats at home. Committed bakers, casual home cooks, and sweet-toothed fans will eat up these 50 tried-and-true recipes from classic Old-Fashioneds to the signature Pink Feather Boa and become experts themselves after learning the secrets of doughnut-making tools, terms, and techniques (no, you don t need a deep fryer). And the selections of toppings and glazes, from chocolate to lavender? That s just icing on the doughnut. |
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By Christy Beaver
Ulysses Press
Paperback (144 pages)
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TINY HANDHELD TREATS, GIANT MOUTHWATERING FLAVORS
The flaky crust and delectable filling of traditional pie in the ultimate grab-and-go, fun-sized dessertsmini pies! Do you love the taste of pie but prefer the cute size of a cupcake? Then toss the pie pan, grab your muffin tin and open this book. With delicious recipes, easy-to-follow instructions and stunning color photographs, Mini Pies provides everything you need to bake these adorable miniature desserts with professional results.
Featuring gourmet recipes for a range of fruit, custard, nut and savory delights, Mini Pies serves up hold in-your-hand, single-serving versions of all your favorites, as well as the authors’ all-new creations, including:
Apple
Cherry
Strawberry
Pumpkin
Key Lime
Lemon Meringue
Chocolate Cream
Bourbon Pecan
Honey and Pine Nut
Dilled Spinach Quiche
Onion, Olive and Thyme Tart
Whether you are baking a single batch to have around the house for your family or making a collection of different mini pies to offer guests at your next party, this book is packed with tips, tricks and techniques for creating crowd-pleasing mini pies. The authors guide you step-by-step through making the perfect crust, plus graham cracker, vegan, shortbread and gluten-free variations.
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By Elisabeth Prueitt
Chronicle Books
Hardcover (224 pages)
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Click Here | - ISBN13: 9780811851503
- Notes: BRAND NEW FROM PUBLISHER! 100% Satisfaction Guarantee. Tracking provided on most orders. Buy with Confidence! Millions of books sold!
Product Description:
Every once in a while, a cookbook comes along that instantly says "classic." This is one of them. Acclaimed pastry chef Elisabeth Prueitt and master baker Chad Robertson share not only their fabulous recipes, but also the secrets and expertise that transform a delicious homemade treat into a great one. It's no wonder there are lines out the door of Elisabeth and Chad's acclaimed Tartine Bakery. It's been written up in every magazine worth its sugar and spice. Here their bakers' art is transformed into easy-to-follow recipes for the home kitchen. The only thing hard about this cookbook is deciding which recipe to try first: moist Brioche Bread Pudding; luscious Banana Cream Pie; the sweet-tart perfection of Apple Crisp. And the cakes! Billowing chiffon cakes. Creamy Bavarians bursting with seasonal fruits. A luxe Devil's Food Cake. Lemon Pound Cake, Pumpkin Tea Cake. Along with the sweets, cakes, and confections come savory treats, such as terrifically simple Wild Mushroom Tart and Cheddar Cheese Crackers. There's a little something here for breakfast, lunch, tea, supper, hors d'oeuvresand, of course, a whole lot for dessert! Practical advice comes in the form of handy Kitchen Notes. These "hows" and "whys" convey the authors' know-how, whether it's the key to the creamiest quiche (you'll be surprised), the most efficient way to core an apple, or tips for ensuring a flaky crust. Top it off with gorgeous photographs throughout and you have an utterly fresh, inspiring, and invaluable cookbook. |
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