• Tart it Up!: Sweet and Savoury Tarts and Pies See large image

    Tart it Up!: Sweet and Savoury Tarts and Pies (Mitchell Beazley) (Hardback) By (author) Eric Lanlard

    Hard to find title available from Book Depository

    $25.29 - Save $5.37 17% off - RRP $30.66 Free delivery worldwide Available
    Dispatched in 1 business day
    When will my order arrive?
    Add to basket | Add to wishlist |

    DescriptionPies and tarts are the ultimate comfort food. Whether sweet or savoury, elegant or hearty, they are great for relaxed entertaining, family get-togethers and even weekday suppers. In this irresistible book Eric Lanlard, AKA Cake Boy, demonstrates how to make the best pastry and shares his favourite recipes for sweet and savoury tarts and pies. His recipes include classics with a twist plus ideas inspired by his travels, using deliciously imaginative flavour combinations. In the first part of the book, Pastry Basics, Eric shares his professional expertise and provides step-by-step instructions for making every type of pastry - shortcrust (sweet and savoury), puff, almond, chocolate and brioche. There is a wealth of helpful baking hints to ensure a great bake every time.Savoury Tarts & Pies features such classics as a 'Proper' Quiche Lorraine and a Cider and Pork Pie plus attention-grabbing treats including Fig, Lardon and Dolce Latte Tart and Lamb and Moroccan Spice Pie. The chapter ends with a selection of quick bakes using ready-roll pastry (for when time is short) and a delicious collection of accompaniments including salsas, chutneys and vegetable side dishes.Sweet Tarts & Pies will bring some of Eric's trademark glamour to the dessert course - including a Strawberry Tart 'Royal', Exotic Fruit Meringue Crumble Pie and an Apricot, Honey and Pistachio Tart. Sweet pies include an Old-fashioned Apple Pie, Ginger Pear Frangipane Pie and a Classic Blueberry Pie. Once again there is a selection of quick bakes for desserts in a dash and a choice of accompaniments, including flavoured creams, spiced fruits and the perfect Creme Anglais.With foolproof recipes for tarts and pies that look and taste great, this wonderful book is a great way to bring some of Eric's culinary magic into your kitchen every time you bake.


Other books

Other people who viewed this bought | Other books in this category
Showing items 1 to 10 of 10

 

Reviews | Bibliographic data
  • Full bibliographic data for Tart it Up!

    Title
    Tart it Up!
    Subtitle
    Sweet and Savoury Tarts and Pies
    Authors and contributors
    By (author) Eric Lanlard
    Physical properties
    Format: Hardback
    Number of pages: 176
    Width: 188 mm
    Height: 250 mm
    Thickness: 28 mm
    Weight: 880 g
    Language
    English
    ISBN
    ISBN 13: 9781845336905
    ISBN 10: 1845336909
    Classifications

    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    Ingram Subject Code: CW
    Libri: ENGM3400
    Warengruppen-Systematik des deutschen Buchhandels: 14570
    BIC subject category V2: WBR
    Libri: BACK3062, KUCH5000
    BIC subject category V2: WBVS
    BISAC V2.8: CKB029000, CKB014000, CKB063000
    Libri: KOCH3016
    DC23: 641.8652
    Thema V1.0: WBR, WBVS
    Illustrations note
    Full colour photography throughout
    Publisher
    Octopus Publishing Group
    Imprint name
    MITCHELL BEAZLEY
    Publication date
    01 July 2012
    Publication City/Country
    London
    Author Information
    Eric Lanlard is a master patissier. He has changed the face of British patisserie, earning himself a reputation for awe-inspiring cakes and a celebrity clientele. He has been twice winner of Continental Patissier of the Year and with numerous TV appearances, he is fast becoming a celebrity himself. His tv appearances include Masterchef: The Professionals, Mary Queen of Shops, Great British Bake Off and two series of Channel 4's Baking Mad with Eric Lanlard. Aware that there was a demand for inspirational cakes created on a bespoke basis, Eric launched Savoir Design in 2000, taking direct commissions for Cake Boy, his cake emporium and cookery school.
    Table of contents
    INTRODUCTION CHAPTER ONE: PASTRY BASICS - Recipes for sweet and savoury pastry, including step-by-step techniques for making great pastry every time CHAPTER TWO: SAVOURY TARTS & PIES - Figs, lardon and dolcelatte tart; Spring garden green tart; Moroccan 'pastille' tart; Mediterranean tart; Caramelised onion and feta tart; Brittany seafood tart; Proper 'quiche Lorraine'; Upside down heirloom tomato tatin; Belgium endive with parma ham tart; Courgette ribbon & roasted pepper tart; Waldorf inspired tart; Tomato and Dijon mustard tart - Seafood and potato pie; Chicken and sweetbread pie; Turkey and chestnut pie; King prawn with chorizo pie; Lamb and Moroccan spices pastille pie; Summer vegetable crumble pie; Scallop and mushroom pie; Game pie; Cider and pork pie; Toulouse sausage and root vegetable pie; Chickpea, spinach and feta filo pie CHAPTER THREE: SWEET TARTS & PIES - Apricot, honey and pistachio tart; West Indies chocolate tart; Rhubarb and stawberry tart; Blackcurrant streusel tart; Blueberry amandine tart; Tarte aux pommes; Tarte au citron; Pear and hazelnut tart; Gypsy tart; Apple and almond nougat tart; Treacle tart; Strawberry tart 'royal' Sweet pies: - Old fashion apple pie; Pumpkin pie; Pecan pie; Peanut butter chocolate pie; Banana and rum pie; Blueberry pie; Exotic fruit meringue crumble pie; Apricot and saffron pie; Ginger pear frangipane pie; Raspberry cheesecake pie; Chocolate mud pie INDEX