- Taschenbuch: 116 Seiten
- Verlag: CreateSpace Independent Publishing Platform (13. Oktober 2013)
- Sprache: Englisch
- ISBN-10: 1492704954
- ISBN-13: 978-1492704959
- Größe und/oder Gewicht: 13,3 x 0,7 x 20,3 cm
- Durchschnittliche Kundenbewertung: Schreiben Sie die erste Bewertung
- Amazon Bestseller-Rang: Nr. 105.657 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
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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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.
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.
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.