Choux, strudel, suet, oh my! Pastry is very tricky to work with and can leave you feeling blue. How to Cook Pastry by Leiths School of School and Wine is your new go-to guide to cooking and baking with all types of pastries. At last, you can make lemon choux feuillettés or aubergine and pomegranate strudel tartlets completely flawlessy every time! Available from Exclusive Books.
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