Pastry: A Master Class for Everyone, in 150 Photos and 50 Recipes

Whether attempting the elusive perfect tart crust or the ever-vexing handmade puff pastry, making from-scratch pastry is the baker's pinnacle of achievement—and arguably the most challenging of all skills. In Pastry, renowned British baker Richard Bertinet demystifies the art of handmade pastry for aspiring bakers of all abilities. Using crystal-clear instructions, step-by-step photography, and fail-proof weight measurements for ingredients, Bertinet teaches readers how to make the four different types of pastry—savory, sweet, puff, and choux—and shares 50 rustic, mouthwatering recipes.

• Crust: From Sourdough, Spelt, and Rye Bread to Ciabata, Bagels, and Brioche
• Patisserie Maison: Simple Pastries and Desserts to Make at Home
• Pastry
• Dough: Simple Contemporary Bread
• Cook: In a Class of Your Own with Richard Bertinet
• How to Eat a Peach: Menus, Stories and Places
• Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
• Dough: Simple Contemporary Breads