From the bestselling author of the new classics Rôtis and Pork and Sons, Stéphane Reynaud, a delicious overview of pies and tarts from every corner of France
From this much-loved French chef comes a delicious overview of pies and tarts from France. The book is organized into six sections: Vegetable & Mushroom; Poultry; Beef & Meats; Fish & Seafood; Cheese; and Fruit and Sweet.
Reynaud has travelled the length and breadth of France to bring together the very best in regional variations on this favorite of dishes. Complete with a chapter on the best kinds of pastries for each type of pie & tart, this is a perfect book for creating show-stopping favorites for family and friends. Highlights include a savory pumpkin pie, chicken pie with 30 cloves of garlic, and an easy pâté en croûte.
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:
“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