More than a hundred recipes for sweet and savoury 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: savoury, 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 object 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 a la rhubarbe, and clafouti as well as innovative new takes on stalwarts like rice pudding tart or a cheesecake tart. The savoury section mirrors this approach with classics like quiche Lorraine and then includes some intriguing innovations as well as other tartlike dishes such a pizzas, pissaladiere, and Alsatian flammekueche. 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.
|Dimensions||194 × 251 mm|
Frederic Anton has received three Michelin stars and is currently the chef of the Paris restaurant Le Pre 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.