Tarts

Name: Tarts
Brand: Rizzoli International Publications
SKU: SP-9780789335685
Price: 27.98 USD
Availability: OutOfStock

$27.98

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Out of stock

Biographical Note:
Frédéric Anton has received three Michelin stars and is currently the chef of the Paris restaurant Le Pré Catelan, where Christelle Brua is the critically acclaimed pastry chef.

Chihiro Masui is a Japanese culinary journalist and writer who has published numerous books, including Astrance: A Cook's Book and Small Cakes.

Review Quotes:
" Without doubt this is the most beautiful cookbook I have ever seen. And without doubt, the recipes offer unparalleled satisfaction. In short, this is a perfect cookbook. . . Tarts offers you beautiful ideas that will put a wide smile on your face."
- THE HUFFINGTON POST

"With mouth-watering photography by Richard Haughton, [ Tarts] is divided into three sections: savory, sweet and making dough. Recipes yield the quintessential simple to make, elegant to serve and glorious to eat creations. Perfect for the novice or master."
- ENTREE TRAVEL NEWSLETTER

" The recipes [in Tarts] are all about using high quality ingredients and letting them shine. The arrangement of ingredients has a minimalistic feel with a striking effect. . . There are tarts for all seasons, both sweet and savory."
- BAKEPEDIA

Publisher Marketing:
More than a hundred recipes for sweet and savory tarts from two of France's most critically acclaimed chefs. With easy-to-follow instructions and stunning photography, this must-have collection features beloved classics along with some modern twists. Tarts are a classic French comfort food--simple to make, elegant to serve, and glorious to eat. Bringing together the very best recipes from all over France, these delicious, easy recipes are wonderful for intimate dinners but also a joy for entertaining a crowd. The book is divided into three sections: savory, sweet, and making dough. Most recipes occupy a single page with simple, clear instructions illustrated with one full-page photograph that displays the result like an objet d'art. Included are instructions for several types of dough, advice on ingredients and equipment, and tips for rolling, stretching, and baking a perfect crust. Recipes include such classics as tarte Tatin, tarte à la rhubarbe, and clafouti as well as innovative new takes on stalwarts like rice pudding tart or a cheesecake tart. The savory section mirrors this approach with classics like quiche Lorraine and then includes some intriguing innovations as well as other tartlike dishes such a pizzas, pissaladière, and Alsatian flammeküeche. Whether you're an expert baker looking to perfect your craft or a novice seeking to master the basics, Tarts is sure to become a treasured volume.