The Pastry School: Sweet and Savoury Pies, Tarts and Treats to Bake at Home

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 Gruyère 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.(Apr.)