The Pie and Pastry Bible

"Well, this takes me to another era. Roughly when I opened Ottolenghi, just over eight years ago, we had to come up with a whole range of pastry products. We wanted a pastry counter and a food counter to match, all with things that were made daily from fresh ingredients. With the pastry, I really wanted to create a fresh, vibrant and new approach, and I used this book quite a lot, because she has a fantastic method of pastry-making for the whole range of different pastries. She has great recipes for things like Danish pastries, and basic short crust and shortbread pastry – and she has a very clear voice. She enjoys herself, and you can tell she’s having fun. It’s not one of these heavy books with centuries of tradition behind it, and that’s exactly what I like so much about her style."