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!
Praise for Pies and Tarts for Dinner and Dessert
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."
“Hearty but refined French winter comfort food … Offerings are sophisticated but … unfussy.”
—Spokesman-Review (Spokane, WA)
“Lush and gorgeous.”
Praise for Stéphane Reynaud and Rotis:
“Spectacular...One of my favorite new cookbooks."
“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.”
“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