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Pies and Tarts for Dinner and Dessert
Bestselling cookbook author gives us 75+ easy-to-make recipes for savory meat pies and tarts— classic French comfort food just in time for the holidays !
Master chef Stéphane Reynaud, renowned for his simple yet elegant cooking style, presents more than 75 of his favorite recipes for savory pies and tarts for dinner—as well as a mouthwatering selection of beloved desserts.
Reynaud brings together the very best recipes from all over France for these delicious, easy dishes. Highlights include a savory squash pie; a sumptuous chicken pie with garlic; and a simple paté en croûte.
With easy-to-follow steps for making beautiful pastry dough at home —including more than 50 photographs detailing can't fail pastry recipes, and how to substitute store-bought dough—these recipes will both feed your soul and delight your friends and family!
It's classic French comfort food—simple to make, elegant to serve, and glorious to eat!
Master chef Stéphane Reynaud, renowned for his simple yet elegant cooking style, presents more than 75 of his favorite recipes for savory pies and tarts for dinner—as well as a mouthwatering selection of beloved desserts.
Reynaud brings together the very best recipes from all over France for these delicious, easy dishes. Highlights include a savory squash pie; a sumptuous chicken pie with garlic; and a simple paté en croûte.
With easy-to-follow steps for making beautiful pastry dough at home —including more than 50 photographs detailing can't fail pastry recipes, and how to substitute store-bought dough—these recipes will both feed your soul and delight your friends and family!
It's classic French comfort food—simple to make, elegant to serve, and glorious to eat!
192 pages, Hardcover
First published September 12, 2013
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Displaying 1 - 4 of 4 reviews
November 16, 2014
Stéphane Reynaud is a French chef and writer. I confess I know little about him, but I have to say I am impressed by this book.
Pies and Tarts contains predominantly savoury dishes, with a small chapter of sweet pies, all recipes gathered from the regions of France. The recipes are varied, ranging from rustic country-style pies, to luxury en croute. Often with unusual ingredients, such as veal sweetbreads or eel, the dishes are more in line with a dinner party or celebration than a mid-week supper.
The first chapter covers the essential part of any pie or tart – the pastry. From pâte sablée to pâte brisée, it’s all covered here. The rest of the recipes are split into six chapters: Vegetables and Mushrooms; Poultry and Rabbits; Meat; Fish and Seafood; Cheese; and Sweet Pies. In total, there are 80 recipes, so plenty to choose from even if you are a fussy eater.
There are plenty of photos, one for each recipe, which is a big thumbs up from me. The photos are simple, not overly staged, and focus on what is important, the food.
The recipes are easy to follow. Reynaud’s years of experience breaks each recipe down into concise steps. Any cook with reasonable experience should have no difficulty following them.
My favourite recipes are Rabbit Pie with Basil, Salmon Pie, and Maple Syrup Pie. With winter on the horizon, we are well into pie season, so if you want to take your pie making to the next level, then this is the book for you.
Pies and Tarts contains predominantly savoury dishes, with a small chapter of sweet pies, all recipes gathered from the regions of France. The recipes are varied, ranging from rustic country-style pies, to luxury en croute. Often with unusual ingredients, such as veal sweetbreads or eel, the dishes are more in line with a dinner party or celebration than a mid-week supper.
The first chapter covers the essential part of any pie or tart – the pastry. From pâte sablée to pâte brisée, it’s all covered here. The rest of the recipes are split into six chapters: Vegetables and Mushrooms; Poultry and Rabbits; Meat; Fish and Seafood; Cheese; and Sweet Pies. In total, there are 80 recipes, so plenty to choose from even if you are a fussy eater.
There are plenty of photos, one for each recipe, which is a big thumbs up from me. The photos are simple, not overly staged, and focus on what is important, the food.
The recipes are easy to follow. Reynaud’s years of experience breaks each recipe down into concise steps. Any cook with reasonable experience should have no difficulty following them.
My favourite recipes are Rabbit Pie with Basil, Salmon Pie, and Maple Syrup Pie. With winter on the horizon, we are well into pie season, so if you want to take your pie making to the next level, then this is the book for you.
May 7, 2021
here is a surprise for you
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Spectacular...One of my favorite new cookbooks.
Martha Stewart
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Spectacular...One of my favorite new cookbooks.
Martha Stewart
December 25, 2014
Lots of meat pies which I won't use but still interesting. I can't wait to try an apple pie baked in a loaf pan.
November 27, 2019
A good sampler for french inspired tarts and pies, leaning heavily toward the savory side.
Displaying 1 - 4 of 4 reviews