Puff pastry is the flaky, crispy secret to savory appetizers, elegant entrées, and decadent desserts. And with quality pre-made puff pastry available at local supermarkets, it’s a breeze to make the dozens of impressive recipes in this cookbook. Instructions for making puff pastry from scratch will ensure French-boulangerie-quality results.
Author Holmberg gives sage advice on techniques for getting the most out of the dough, plus which ingredients and equipment should be stocked in the pantry. With treats like Ham Gruyère and Dijon Palmiers and Roasted Tomato Tarts, Puff is a breath of fresh air in the kitchen.
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite