Pastry - Introduction
Pastry-making is an ancient art. In ancient Greece pastry cooks were considered to be a separate trade from bakers. The ancient Greeks and Romans did not use butter in pastry, instead they used oil, which meant it would have looked very different from the pastry we know today.
What we would recognise as pastry today did not appear until the 16th century. Early Crusaders returned to Erope with sugar cane and puff pastry which caused cooks to try-out these new products. No longer was pastry just a way of enclosing and protecting food so it would not be burnt while cooking.
Today's patisserie' can cover both sweet and savoury dishes. most of which are baked in an a relatively hot oven, and then they may be served either hot or cold.
References: Maree, Aaron, 1994. Patisserie: an encyclopedia of cakes, pastries, cookies, biscuits, chocolate, confectionery & desserts. HarperCollins, Sydney.
On our shelves:
- How to make a pie crust - step-by-step guide. All recipes.com
- How to make pastry dough. Explains the history of pastry and how it works. TLC Cooking website.
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