How to Make Pies on Sticks

Brenda Van Niekerk
1
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In this book I will show you how to make these delicious mini pies on sticks. They are great for entertaining, parties or picnics!!

Some recipes in the book:

Asparagus Chicken Filling, Bacon Cheese Filling, Blue Cheese Herb Filling, Blue Cheese Walnut Filling, Brie Berry Filling, Broccoli Cheese Filling, Cheese And Caramelised Onion Filling, Cranberry Feta Filling, Curried Prawn Filling, Gruyere, Pear And Ham Filling, Jalapeño Cream Cheese Filling, Peanut Butter Chili Filling, Peanut Prawn Filling, Salmon Filling, Spinach Feta Filling, Sun-dried Tomato, Feta And Basil Filling, Apple Caramel Filling, Apple, Raisin And Cinnamon Filling, Banana Date Filling, Blackcurrant Filling, Black Forest Filling, Blueberry Cream Cheese Filling, Brandy Peach Filling, Chocolate Peppermint Filling, Date Pecan Filling, Fig, Pecan Maple Filling, Lemon Marzipan Filling and lots more.
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About the author

Brenda loves cooking, baking and experimenting with new ideas for recipes. Writing recipe books just flows naturally from that. 

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Additional Information

Publisher
Brenda Van Niekerk
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Published on
Oct 11, 2013
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Pages
22
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Language
English
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Genres
Cooking / Courses & Dishes / Pastry
Cooking / Courses & Dishes / Pies
Cooking / Entertaining
Cooking / General
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Content Protection
This content is DRM protected.
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Read Aloud
Available on Android devices
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Eligible for Family Library

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Winner of  the 2014 James Beard Award for Best Cookbook, Dessert & Baking

What does it take to perfect a flawless éclair? A delicate yet buttery croissant? To pipe dozens of macarons? The answer is: an intimate knowledge of the fundamentals of pastry. In The Art of French Pastry award-winning pastry chef Jacquy Pfeiffer, cofounder of the renowned French Pastry School in Chicago, gives you just that.

By teaching you how to make everything from pâte à choux to pastry cream, Pfeiffer builds on the basics until you have an understanding of the science behind the ingredients used, how they interact with one another, and what your hands have to do to transform them into pastry. This yields glorious results! Expect to master these techniques and then indulge in exquisite recipes, such as:
 
·      brioche
·      napoléons / Mille-Feuilles
·      cream puffs
·      Alsatian cinnamon rolls / chinois
·      lemon cream tart with meringue teardrops
·      elephant ears / palmiers
·      black forest cake
·      beignets
 
as well as some traditional Alsatian savory treats, including:
 
·    Pretzels
·    Kougelhof
·    Tarte Flambée
·    Warm Alsatian Meat Pie
 
Pastry is all about precision, so Pfeiffer presents us with an amazing wealth of information—lists of necessary equipment, charts on how ingredients react in different environments, and the precise weight of ingredients in grams, with a look at their equivalent in U.S. units—which will help you in all aspects of your cooking.

But in order to properly enjoy your “just desserts,” so to speak; you will also learn where these delicacies originated. Jacquy Pfeiffer comes from a long line of pastry chefs and has been making these recipes since he was a child working in his father’s bakery in Alsace. Sprinkled with funny, charming memories from a lifetime in pastry, this book will have you fully appreciating the hundreds of years of tradition that shaped these recipes into the classics that we know and love, and can now serve to our friends and families over and over again.

The Art of French Pastry, full of gorgeous photography and Pfeiffer’s accompanying illustrations, is a master class in pastry from a master teacher.


From the Hardcover edition.
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