Pies and Tarts

Author(s): Stephane Reynaud

General Cookery | Seasonal Specials

From this much-loved French chef (author of Pork Sons, Ripailles, Rotis, 365 Good Reasons to Sit Down and Eat and Barbecue) comes a delicious overview of pies and tarts from the regions of France. The book organises pies and tarts into 6 sections: Vegetable Mushroom; Poultry Rabbit; 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 favourite 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 favourites for family and friends. Key Selling Points: Stephane is very popular with the UK food media and will be doing a PR trip, including Saturday Kitchen, to coincide with publication of the book. A beautifully photographed and produced book at an excellent price Contains 80 recipes from sweet to savoury and covering a wide variety of regional French recipes


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Product Information

Stephane Reynaud is chef and owner of Restaurant Villa9trois in Montreuil, just outside Paris. He won the 2005 Grand Prix de la Gastronomie Francaise with his book Pork & Sons. His other cookbooks include Terrine, Ripailles, Rotis and 365 Good Reasons to Sit Down to Eat, Stephane Reynaud's Barbecue.

General Fields

  • : 9781743369739
  • : Murdoch Books
  • : Murdoch Books
  • : September 2013
  • : 270mm X 208mm
  • : Australia
  • : books

Special Fields

  • : Stephane Reynaud
  • : Hardback
  • : 641.86520944
  • : 192
  • : Illustrations