I am really curious about the method of making sweet pastry in Breakfast, Lunch, Tea. What I read so far about shortcrust pastry making all mention that pie crusts need to be handled as little as possible, otherwise the hand temperature would melt the butter and result in a hard and non-flaky texture. However, Rose indicates that her sweet pastry "loves to be worked", which is different from the savoury pasty, and if it's chilled in the fridge it becomes difficult to work with. Does anyone know why it works this way and how the texture differ from the pie crust that is less handled? I recently also read one traditional Dutch recipe making pie crust, which calls for soft butter and 10-minutes kneading until the dough is smooth and elastic. I really wonder why there's such difference and how it results in. Thanks in advance!

Hi, I am recently thinking to buy a kindle so that I can enjoy reading everywhere and reduce the overload of my book shelves. However, as I've been buying cookbooks most of the time in the past few years, I wonder if kindle is a "right" medium of presenting cookbooks, finding recipes and looking up information when I am in kitchen. Can anyone of you kindly share your experiences or insights? Thanks a lot indeed!