European Tarts: Divinely Doable Desserts with Little or No Baking

by Helen Fletcher

Overview

From my bakery of 23 years comes a book of tantalizing tarts that is perfect for the beginner or the seasoned professional. With little or no baking, these European tarts are just the thing to launch a dessert party or a bakery. I have always believed people learn faster and better when they see something done. Because the large number of how- to photos would not fit in this book, it is supported by a blog www.europeantarts.com of how-to photos that enable anyone to fulfill their sweetest wish.

Currently the pastry chef at Tony’s, a 4 Star, 4 Diamond restaurant, Fletcher owned Truffes Bakery in St. Louis, Missouri for more than 23 years selling pastries and desserts wholesale to hotels, restaurants and caterers and was known for the quality of her handmade specialties.

She is joined by her husband, T. Mike Fletcher, a professional photographer, who illustrates both the book and the blog.

European Tarts is the first in a series, Pastries Like a Pro, based on teaching the art of and skills used in baking.

Product Details

BN ID:	2940015724882
Publisher:	Helen S. Fletcher
Publication date:	12/14/2012
Series:	Pastries Like a Pro , #1
Sold by:	Barnes & Noble
Format:	eBook
Pages:	156
File size:	1 MB

About the Author

From 1986 until 2009 Helen Fletcher operated Truffes, an upscale, wholesale speciality bakery providing pastries and desserts to hotels, restaurants and caterers. In addition to the wholesale arm of the business, the bakery was also known for it's exceptional wedding cakes. After closing the bakery, she became the pastry chef at Tony's, St. Louis' most acclaimed restaurant where she works today. Cookbook author and baking expert Rose Levy Beranbaum has called her a "goddess of pastry". Fletcher has previously been a contributor to many major food magazines including "Bon Appetit", Chocolatier and "The Pleasures of Cooking". She also served as a consultant to Cuisinarts during the early years of the introduction of the seminal processor to the American cooking marketplace. "European Tarts" is Fletcher's second cookbook, following "The New Pastry Cook" (William Morrow, 1986). An interactive blog, www.europeantarts.com, was set up to hold the many how-to photographs that accompany the recipes in the book making this book a valuable teaching/learning experience.

Editorial Reviews

"If only every meal could conclude with a confection from Helen, every kitchen would be a better place."
Vincent J. Bommarito, Executive Chef, Tony’s in St. Louis.

Vincent J. Bommarito

“Pastry Chef Helen Fletcher isn’t kidding! Her assurances of “divinely doable pastries like a pro” are completely true! European Tarts is jam-packed with tips that only an expert professional baker would know (such as how to fortify jam and when to use emulsified powdered sugar), but Helen’s approach is down-to-earth and always accessible to the novice baker. And there’s no baking detail not explored in her in-depth glossaries of baking terms, tools, and

Julia M. Usher