Pies and Tarts for Dinner and Dessert

Pies and Tarts for Dinner and Dessert

by Stephane Reynaud
     
 

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

Overview

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!

Editorial Reviews

Publishers Weekly
★ 02/16/2015
French cooking expert Reynaud (French Feasts) returns with over 75 comfort food recipes in this toothsome collection. Skipping pleasantries and the usual instruction on key tools and ingredients, Reynaud assumes a level of familiarity and competence by opening with recipes for the three key pastry doughs he'll be using: Pâte Brisée, the sweet Pâte Sableé and the flaky, buttery Pâte Feuillettée. A quick overview of basic pie and tart crust construction is provided before he's on to the recipes. First up are vegetables, including a rustic Herb and Hazelnut Pie that incorporates eggplants, peppers and zucchini, before moving on to poultry (a terrine-like Chicken-Chorizo Pie, Duck Confit  L'Orange Pies) and other meats (Pâaté en Croûte, Veal Kidney Pie) as well as seafood (Smoked Salmon Spring Roll, Eel and Fennel Pie) and cheese pies (Blue Cheese and Walnut, and Rouergue, a sinful combination of cream, bacon, Rocquefort, and a cow's milk cheese) before reaching what many Americans might be expecting: the superb desserts. Basic cherry benefits from a shot of kirsch, and the Maple Syrup Pie, composed of hazelnuts, almonds, pistachios, pine nuts and raisins in addition to the titular syrup, is the perfect cold weather dessert. Reynaud's European approach has something for all skill levels and tastes. Topped off with eminently useful indexes that allow bakers to select recipes based on key ingredients, recipe name or pastry dough, this is a terrific addition to the canon. (Nov.)
From the Publisher
A staff pick for 2014 on NPR’s Splendid Table

“This straightforward guide is on the simple side of things, beginning with a brief blueprint for creating the perfect piecrust followed by a series of recipes, which are organized by pie type."
Entropy

“Hearty but refined French winter comfort food … Offerings are sophisticated but … unfussy.”
Spokesman-Review (Spokane, WA)

“Lush and gorgeous.”
ChefDruck.com

Praise for Stéphane Reynaud and Rotis:


“Spectacular...One of my favorite new cookbooks."
—Martha Stewart
 
“Offers recipes for every course and appetite . . . The son of a butcher, Reynaud grew up eating all manner of meat, innards and scraps, a kind of ratatouille of the flesh . . . well suited to adherents of the nose-to-tail, no-waste philosophy.”
Christine Muhlke, The New York Times Magazine

“With Reynaud’s books, I always feel as if I can understand just where it is that French food comes from. The dishes tend toward hearty, approachable fare from the French countryside, but the recipes can guide a home cook to new comfort with a sometimes intimidating cuisine.”
Don and Samantha Lindgren, owners of Rabelais in Portland, Maine, in Bon Appetit

“It might be presumptuous to say that anything could be a one-stop resource on rustic French cooking, but Reynaud’s door-stopper cookbook comes pretty close.”
Booklist

“Always with excitement do I open a cookbook by Stéphane Reynaud . . . This is the type of book to put next to your night table and read a few pages before going to sleep and to dream of marvelous feasts.”
Colette Rossant, Super Chef

Product Details

ISBN-13:
9781612194172
Publisher:
Melville House Publishing
Publication date:
11/11/2014
Pages:
192
Sales rank:
358,457
Product dimensions:
8.10(w) x 10.70(h) x 0.90(d)

Meet the Author

STÉPHANE REYNAUD is chef and owner of restaurant Villa 9 Trois in Montreuil, just outside of Paris. He won the 2005 Grand Prix de la Gastronomie Française for his book Pork & Sons. His other cookbooks include Terrine, Ripailles, Rôtis and Stéphane Reynaud’s 365 Good Reasons to Sit Down to Eat. Reynaud has also appeared on TV and radio, including The Martha Stewart Show and NPR’s The Splendid Table.

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