European Tarts: Divinely Doable Desserts with Little or No Baking

European Tarts: Divinely Doable Desserts with Little or No Baking

by Helen Fletcher

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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: NOOK Book
Pages: 156
Sales rank: 1,115,501
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,, 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.

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