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Puff

50 Flaky, Crunchy, Delicious Appetizers, Entrees, and Desserts Made with Puff Pastry By Martha Holmberg
Photographs by Ngoc Minh Ngo

8-3/4 x 8 in; 144 pp ; 24 color photographs
Paperback
Published in September, 2008
ISBN 9780811859523
ISBN10 0811859525

$19.95  

Puff -- 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 results. The author 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.

Martha Holmberg is the food editor of the Oregonian and the former publisher of Fine Cooking.

Photographer Ngoc Minh Ngo lives in New York City.