The book includes:
Basic techniques for pastry making (shortcrust, flaky, etc.)
Step-by-step recipes with full-colour photographs
A variety of fillings, including:
Vegetarian (cheese and onion, spinach, mushroom)
Meat-based (bacon, ham, chicken, lamb kidneys)
Seafood (salmon, kippers)
Sweet flans (fruit-based desserts with custard or gelatin)