This new book is a straightforward guide to making great pastry. Helped by plenty of expert tips and illustrated, step-by-step techniques, even new pastry cooks will achieve excellent results.
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Book Description
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About the Author
Catherine Atkinson is a trained Cordon Bleu cook and holds a degree in Home Economics. After graduating she worked in various hotels and restaurants including the Roux Brother's patisseries. Her catering experience led to work in publishing - creating recipes and styling food for photography - and she became Deputy Cookery Editor on Woman's Weekly and later Me magazine. Catherine currently works as a freelance writer and is a consultant for various food and lifestyle magazines, and contributor to several books, including The Complete Encyclopedia of Coffee.
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