Abstract
Making good pastry is not simply a matter of following recipes. You need to have a certain lightness of touch, and to become familiar with the basic techniques and rules that form the foundation of successful pastry making. Then it’s a matter of practice, patience and more practice.
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© 1992 Macmillan Publishers Limited
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Hayter, R. (1992). Pastry. In: Food Preparation and Cooking. HCTB Macmillan Mastercraft. Palgrave, London. https://doi.org/10.1007/978-1-349-13181-5_22
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DOI: https://doi.org/10.1007/978-1-349-13181-5_22
Publisher Name: Palgrave, London
Print ISBN: 978-0-333-59161-1
Online ISBN: 978-1-349-13181-5
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