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, by Bill Deakin
Download , by Bill Deakin
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Product details
File Size: 4653 KB
Print Length: 116 pages
Page Numbers Source ISBN: 1492704954
Simultaneous Device Usage: Unlimited
Publication Date: November 21, 2013
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B00G0OTLAA
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Proper Pasties: How To Make An Award Winning Cornish Pasty by Billy DeakinStarts with acknowledgements and wall of fame link along with a disclaimer.TOC includes recipes broken up into different pasty making lists.Starts with a foreword about the area of Cornish and a bit of history about the pasty.Some color photos. The country even has championships to name the winners of the best tasting ones.Chapter starts with a list of ingredients to make a pasty and each ingredient has a few paragrphs aobut the best you can buy.Section about the crimp fascinated me separating it tino pie, turnover or a pasty.There is so much information and I really just want to get to the recipes.Each recipe starts with a title, brief summary of the dish, servings.Ingredients are listed in British along with American measurements along with how to make the pastry and the filling.There are no pictures for individual recipes. There is NO nutritonal information.Appendix lists other pasty shops and their location in Britain.Tips on how to make pasty and further reading resources are listed at the end.
It's like having a pal come over for a recipe swap! Great recipes. Several of the pastry, including whole "meal" (I'm assuming after reading the recipe the author means whole wheat) and gluten free, and lots of fillings.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.
For some reason I always thought Shepherds Pie was a pasty. You can imagine my disappointment when I learned the truth! Now I can make real pasties, as soon as I buy my first rutabaga. ðŸ˜
While this was an enjoyable read with lots of history, and the author has a friendly and humorous style, I was a bit disappointed when it came to the actual recipe instructions. First, I would have liked to have been told more clearly up front that the book was written somewhere in the British Isles and so the references to some of the ingredients he used were to brands from over there. For instance, he is very particular about what kind of flour he uses and what kind to definitely avoid, but since there is no brand reference for the U.S. it would take a bit of research and maybe some trial and error to find the right stuff here. The author makes a point that the flour used is extremely important and that even when one uses the right kind of flour, it can behave or taste different between various brands. Alas, no help on which ones he found to be satisfactory. Same for the brand of shortening recommended. I don't recognize the brand. Also, it would have been nice to have both American and British measurements listed for the ingredients instead of just British--after all, it is being promoted in the U.S. too. One needs to convert grams to cups or ounces, and I have no idea how to translate "a knob of butter." I wanted the exact recipe he used to win the championship, not to have to guess ingredient amounts and wonder if my knob of butter is the same as the one he measures out.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.
liked it
Really good book!
Great book, loved the recipes.
Cornish Pasties are the world's standard for a "right proper pasty" and the author is an excellent humorist, a 2-times World Cornish Pasty Champion and a gives the reader the full wonderful history of the Cornish Pasty. If you can't make and love a beautiful looking and wonderfully tasting pasty following Billy's world class recipes and advise, you do not deserve to be the creator of such a fine bit of tasty history! RWC - USA
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