'If you think that Julie Jones's beautiful creations are beyond you, think again. This is as clear and approachable a cookbook as you could wish for. Jones shares all her tips and tricks as she gently walks you through ten different pastries and gorgeous recipes for sweet and savoury pies and tarts. It's worth buying the book for the chicken and chorizo pie recipe alone. Absolutely inspiring.' Diana Henry
'Julie Jones has a way with dough' Martha Stewart Magazine
'This really is a bible for baking' BBC Good Food Magazine
A masterclass in preparing, baking and decorating pastry, from delicate tarts to comforting pies.
Julie Jones is renowned for her highly decorative bakes packed with bold layers of flavour and texture. She is leading the pastry revival, believing that with a bit of patience and a love for food, anyone can create delicious, beautiful bakes.
A comprehensive Pastry Recipes & Methods section guides you through 10 different types of pastry with step-by-step instructions. These include loved classics such as Shortcrust and Hot Water, as well as a versatile Vegan and Gluten-free, that can be swapped in or out of recipes with a helpful Alternative Pastry Key.
Chapters include Fruit, Cream & Cheese, Nuts, Vegetables, Meat & Fish and Crunch & Crumb, featuring more than 50 sweet and savoury recipes ranging from a crowd-pleasing Vegetable Patch(work) Tart to stunning Vanilla Slices.
Dive in and be inspired by Julie's delicate decorations and full-on flavours - these bakes are fun and achievable, with swaps and creativity encouraged.
Those looking for pastry making inspiration will appreciate this comprehensive and visually stunning debut. British baker Jones begins with a primer on "Pastry Recipes & Methods" for 10 pastry doughs, including hot water, puff, and vegan, and each is documented with step-by-step photos. Once mastered, home bakers can move on to elegant fruit recipes such as mango and coconut cream tartlets; a vegan pastry made with coconut oil; a chamomile panna cotta tart, topped with edible flowers and herbs; and a cherry liquor pie, which is made with cherry brandy and packed with dark sweet cherries. Savory options abound, among them a dinner party worthy vegetable Wellington (made with cabbage, asparagus, potatoes, and porcini mushrooms); an ideal-for-brunch onion and Gruy re tart; and a comforting "Suitably Kooky Fish Pie" (filled with white fish, scallops, and broad beans). A humble onion and egg tartlet "a frugal dish" with "inexpensive ingredients" is a simple, homey inclusion. Top-notch photography by Peter Cassidy showcases recipes in full-page color shots. This outing will inspire and instill confidence in hesitant bakers.