The Complete Book of Pastry, Sweet and Savory

The best explation you could find. Excellent teacher. Easy to follow. The author explains everything about pastry in such details that are amazing. He even tells you at what temperature the dough knew to be at all times to get the best results. I was able to bake real puff pastry thanks to this book.

When I owned a small bakery in the Oregon Cascades I developed a line of savory pies in part by using information included within this book. The line of pies proved so popular I found myself becoming the vice president of Billy Bob's Pot Pies!The one drawback for me is that the recipes in this book are scaled for the homebaker. Therefore, this book is a great resource for those readers wanting to wow their friends and extra special guests. Bernard Clayton has, most importantly, explained how any baker can produce a first rate pie crust.I therefore advise you buy the book and get busy experimenting with the recipes - you'll never go back to mass produced pies!