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Seller's Description:
Good. May contain highlighting, handwriting or underlining through out the book. Book may show some wear. Used books may not contain supplements such as access codes, CDs, etc. Every item ships the same or next business day with tracking number emailed to you.
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Seller's Description:
Very Good. Size: 9x7x1; Walter has been a cooking teacher for more than 25 years, and her experience shows in this authoritative guide to pastry making. The first section, Before You Begin, covers ingredients, equipment, and techniques in detail; a lengthy Fruit and Berry Glossary is a particularly helpful resource. Then, because so many home cooks suffer from fear of pie crust, Walter includes a Primer, a mini-cooking course that describes step by step how to make two basic pie and tart pastries and four classic recipes an apple and a lemon meringue pie, and two European-style fruit tarts (one with pastry cream and one without). Then come more than 150 recipes, from Big Easy Apple Tart to Devilish Chocolate Candy Tart to Strawberry Ice Cream Pie; there are more than 40 pages of crust recipes alone, as well as cobblers, lower-fat treats, and some savory pies and tarts. Walter writes well, and her instructions are clear and thorough; novices will welcome her book, but seasoned bakers will also find it useful both as a reference and as a source of inspiration.