|
|
Sold Out
Book Categories |
With the best ingredients and a little practice, baking is just as easy as pie — and there's no better way to enjoy juicy, ripe fruit or a silky chocolate or lemon custard than with a delicious, flaky crust. And, when made from scratch, a pie or tart is a simple way to make any meal special.
Williams-Sonoma Collection Pie & Tart offers more than 40 recipes that will inspire you to bake pies and tarts at any time throughout the year. Whether you want to serve an elegant pear tart at an autumn dinner party, need to satisfy a craving for a piece of old-fashioned banana cream pie, or are simply looking for a recipe that uses up an abundance of plums from your backyard tree, you will find plenty of irresistible ideas inside. In addition, a chapter devoted entirely to rustic tarts offers new ways to serve up some of your favorite seasonal fruits as simple and beautiful desserts.
Beautiful, full-color photographs of each pie and tart make it easy to decide which one to prepare, and photographic side notes throughout explain key ingredients and techniques, making Pie & Tart much more than just a fine collection of recipes.
A detailed basics section and glossary also help you to discover the pie- and tart-baking secrets that will assist you in making these well-loved desserts for many years to come.
Old-fashioned apple pie, fresh fruit tart with pastry cream, billowy lemon meringue pie, or silky chocolate pie — These are just a few of the pies and tarts that hold places of honor among our all-time favorite desserts.
Williams-Sonoma Collection Pie & Tart offers more than 40 easy-to-follow recipes that will inspire you to bake familiar classics aswell as fresh
new ideas. From exquisite cr me br lée tartlets to a luscious summer peach pie to an irresistibly sweet pineapple galette, you will find a pie
or tart recipe inside perfectly suited for any occasion. This beautifully photographed, full-color recipe collection is certain to become an
essential addition to your kitchen bookshelf.
Divided into chapters such as "Fruit Pies," "Holiday Pies," and "Elegant Tarts," this cookbook, part of Williams-Sonoma's reliable cookbook series, offers a full selection of the pie and tart world's greatest hits. Coconut Custard Pie, Blueberry Pie and Lemon Meringue Pie all make appearances, as do slightly more exotic treats like the French Tarte Tatin and a Fresh Fig Galette with Ricotta and Honey. As in all Williams-Sonoma cookbooks, the recipes are easy to follow, and, for the internationally-minded, measurements are provided in cups, ounces and grams. Curiously, the book saves its three basic recipes for dough until the very end, even though pastry dough is where all pies and tarts begin. The volume also features gorgeous photographs of pies, tarts and their respective ingredients, like winsome bowls of cloves and fruits so carefully arranged they look like they're posing for a still life. (May) Copyright 2003 Reed Business Information.
| Price | Condition | Delivery | Seller | Action |
| $99.99 | Digital |
| WonderClub |
Donna Gubista
reviewed Pie and Tart (Williams-Sonoma Collection) on August 14, 2011 Pie and Tart (Williams-Sonoma Collection)
If I had to choose one word to describe this book, it would be "fine". And despite my insistence on using British quotation mark grammar, I found the heavily British nature of this book to be a bit much. As an Anglophile and someone who would move back to London IMMEDIATELY if given the chance, I found this to be a bit surprising.
First of all, many of the ingredients called for in these recipes would require a specialty shop or hunting expertise in the US. That is absolutely fine, and I love many of the recipes in which this is an issue, but it's not practical for me as a home cook. Secondly, the heavy focus on savory pies seemed to be a bit redundant. I began to feel like I was reading the same recipe over and over again.
I was pleased by the variety of pastry tips, however. There was a wide variety of recipes, as well as many tips and tricks to deal with possible problems with the pastry throughout the preparation and baking process. It was also refreshing to see the recipes written by weight instead of volume. My grandmothers were both pie purists, and that's how I was taught to bake. So, not only was it my version of proper, but it gave me that warm and fuzzy nostalgic feeling as I read.
Rating: Bottom line, I was bored and this was skimmable. I made it through in two hours and was not compelled to make a single note. For reference, my cookbooks usually have a full pad of post-its for 150-200 pages. Based on other reviews, I seem to be in the minority with this one, but it was definitely not for me.
Login|Complaints|Blog|Games|Digital Media|Souls|Obituary|Contact Us|FAQ
CAN'T FIND WHAT YOU'RE LOOKING FOR? CLICK HERE!!! X
You must be logged in to add to WishlistX
This item is in your Wish List
X
This item is in your Collection
Pie and Tart (Williams-Sonoma Collection)
X
This Item is in Your Inventory
Pie and Tart (Williams-Sonoma Collection)
X
You must be logged in to review the productsX
X
X
Add Pie and Tart (Williams-Sonoma Collection), With the best ingredients and a little practice, baking is just as easy as pie — and there's no better way to enjoy juicy, ripe fruit or a silky chocolate or lemon custard than with a delicious, flaky crust. And, when made from scratch, a pie or tart is a, Pie and Tart (Williams-Sonoma Collection) to the inventory that you are selling on WonderClubX
X
Add Pie and Tart (Williams-Sonoma Collection), With the best ingredients and a little practice, baking is just as easy as pie — and there's no better way to enjoy juicy, ripe fruit or a silky chocolate or lemon custard than with a delicious, flaky crust. And, when made from scratch, a pie or tart is a, Pie and Tart (Williams-Sonoma Collection) to your collection on WonderClub |
