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Proper Pasties: How To Make An Award Winning Cornish Pasty (Englisch) Taschenbuch – 13. Oktober 2013


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Über den Autor und weitere Mitwirkende

Billy became the first ever World Pasty Champion at the inaugural World Pasty Championships in 2012, and successfully defended his title in 2013 proving he could indeed make a proper pasty! Billy grew up with a passion for cooking. He has appeared on TV's Masterchef twice, and has had his recipes published in The Guardian and on a number of websites, often under the pseudonym Judith Stone.

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Amazon.com: 4.5 von 5 Sternen 12 Rezensionen
9 von 11 Kunden fanden die folgende Rezension hilfreich
3.0 von 5 Sternen Enjoyable read but somewhat disappointed.... 11. September 2014
Von W. Earp - Veröffentlicht auf Amazon.com
Format: Kindle Edition Verifizierter Kauf
While this was an enjoyable read with lots of history, and the author has a friendly and humorous style, I was a bit disappointed when it came to the actual recipe instructions. First, I would have liked to have been told more clearly up front that the book was written somewhere in the British Isles and so the references to some of the ingredients he used were to brands from over there. For instance, he is very particular about what kind of flour he uses and what kind to definitely avoid, but since there is no brand reference for the U.S. it would take a bit of research and maybe some trial and error to find the right stuff here. The author makes a point that the flour used is extremely important and that even when one uses the right kind of flour, it can behave or taste different between various brands. Alas, no help on which ones he found to be satisfactory. Same for the brand of shortening recommended. I don't recognize the brand. Also, it would have been nice to have both American and British measurements listed for the ingredients instead of just British--after all, it is being promoted in the U.S. too. One needs to convert grams to cups or ounces, and I have no idea how to translate "a knob of butter." I wanted the exact recipe he used to win the championship, not to have to guess ingredient amounts and wonder if my knob of butter is the same as the one he measures out.

After sharing the recipe for the pasty that won him the Amateur Cornish Pasty World Championship two times, he gives quite a few recipes for pasty variations including some that pay tribute to cuisines from around the world, dessert pasties, and also vegetarian and gluten free versions. Many of them look quite delicious.

The actual award winning recipe only takes up a few pages and then there's the other variations. But a good deal of the book tells about the history, "scandals" and some of the politics of the pasty. If you are interested in having all that pasty lore to reference in the future you will find it of value. If you just want to get right to the secrets of creating his award winning pasty for yourself, all of the rest of that stuff may seem extraneous. Still, as stated above, the author has a very friendly and encouraging style and his humor is apparent but not overdone. I found his writing style quite charming. With some of the changes made as described above, I would have been more satisfied with the book.
4 von 5 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen For long-time pasty lovers or new initiates 7. Januar 2014
Von Amazon Customer - Veröffentlicht auf Amazon.com
Format: Taschenbuch
[Full disclosure: I was one of the author's Kickstarter supporters.]

Whether you've grown up with pasties and always loved them, or just read about them in books and lusted after them like I have, this book will help you achieve pasty greatness. With lighthearted humour, the author goes through the history (and even controversies!) of pasties, explaining exactly what makes a pasty 'proper' and Cornish. But not to worry, the book is not a historical treatise, but rather chock-full of recipes and advice on how to make great-tasting and great-looking pasties.

After history, the author discusses the ingredients, pastry crust, and fillings that make up a proper pasty:
- Ingredients: what cut of beef to use, the difference between a swede/rutabaga and a turnip, etc.
- Pastry crust: how to get the dough to behave, how to crimp, and four recipes for the pastry (shortcrust, wholemeal, flakey, and gluten free!).
- Fillings: beef, chicken, pork, vegetarian; British flavours, Mediterranean flavours, more exotic flavours.

The book is quite professional-looking despite being self-published. Due to the effort of self-publication, the author does not provide enormous photographs of every single recipe, but he did take several pictures of cooked and raw pasties, and even provides illustrations when teaching how to crimp. The recipes themselves are typeset well and easy to follow. Of course, that might be because making pasties is not actually that hard or complicated.
2 von 2 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Loved this book. 14. Dezember 2014
Von Katy M - Veröffentlicht auf Amazon.com
Format: Kindle Edition Verifizierter Kauf
It's like having a pal come over for a recipe swap! Great recipes. Several of the pastry, including whole "meal" (I'm assuming after reading the recipe the author means whole wheat) and gluten free, and lots of fillings.
Yes, for those of us who live in the States, there a bit of translation to be done, but there is a chart in every regular cookbook (Betty Crocker, Joy of Cooking, Better Homes and Gardens to name a few) that makes it simple. Knob is an ambiguous term, I never know exactly how much butter I use in these situations either (sometimes none!,) just to taste, some...in tiny pastries around 1/8-1/4 teaspoon up to a pie maybe 1 tablespoon. It's personal preference.
Very much worth adding to your specialty cookbook library.
3 von 4 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Absolutely wonderful, and a fine and tasty gift to the world! 14. November 2013
Von charby - Veröffentlicht auf Amazon.com
Format: Taschenbuch Verifizierter Kauf
Cornish Pasties are the world's standard for a "right proper pasty" and the author is an excellent humorist, a 2-times World Cornish Pasty Champion and a gives the reader the full wonderful history of the Cornish Pasty. If you can't make and love a beautiful looking and wonderfully tasting pasty following Billy's world class recipes and advise, you do not deserve to be the creator of such a fine bit of tasty history! RWC - USA
2 von 3 Kunden fanden die folgende Rezension hilfreich
2.0 von 5 Sternen Half the book is the hostory of pasties, as ... 29. April 2015
Von Derek H - Veröffentlicht auf Amazon.com
Format: Taschenbuch Verifizierter Kauf
Half the book is the hostory of pasties, as if that isn't available with a quick internet search. The recipe itself is very vague, only a few pages worth of material, and all the measurements are UK only.
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