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Editorial Reviews
Product Description
In Éric Kayser's Sweet and Savory Tarts, the master French baker has selected 60 simple yet delicious tarts, arranged here in four sections: savory, fruit, chocolate, and delicacies. Feed your hunger with a variety of quiches and savory tarts including: Sweet Potato, Gorgonzola, and Walnut Tart; Artichoke, Black-Olive Tapenade, and Parmesan Quiche; and Chicken, Eggplant, and Coconut Milk Tart. Celebrate seasonal fresh fruits with tarts such as Rhubarb and Orange; Apricot and Pistachio; or Zesty Lemon. Succumb to chocoholic heaven with tarts such as Dark Chocolate and Chili Pepper; White Chocolate with Raspberries; or Milk Chocolate with Caramel. Spoil your guests with decadence such as Dried Fig and Toasted Pecan Tart; Chestnut Tart; or Pink Praline Tart. Kayser's instructions for selecting ingredients, preparing dough, and using kitchen equipment ensure perfect crusts for the home baker. From a golden, flaky crust heaped with white peaches in wine sauce to a fluffy green spinach and goat cheese quiche, Éric Kayser's Sweet and Savory Tarts divulges the baker's secrets for making authentic, irresistible French tarts.
About the Author
Éric Kayser is a food consultant and a third generation Parisian baker. His inherited taste for traditional French bread and pastries has resulted in thirty bakeries worldwide. In 2004, Kayser opened Bread Bar, his first shop in the U.S., which will be followed by a second in Los Angeles in summer 2006. His book 100% Pains, published in French, sold over 15,000 copies. Christian Lariat is a photographer who specializes in interior design and cuisine; he contributes regularly to the magazine Art & Décoration.
In Éric Kayser's Sweet and Savory Tarts, the master French baker has selected 60 simple yet delicious tarts, arranged here in four sections: savory, fruit, chocolate, and delicacies. Feed your hunger with a variety of quiches and savory tarts including: Sweet Potato, Gorgonzola, and Walnut Tart; Artichoke, Black-Olive Tapenade, and Parmesan Quiche; and Chicken, Eggplant, and Coconut Milk Tart. Celebrate seasonal fresh fruits with tarts such as Rhubarb and Orange; Apricot and Pistachio; or Zesty Lemon. Succumb to chocoholic heaven with tarts such as Dark Chocolate and Chili Pepper; White Chocolate with Raspberries; or Milk Chocolate with Caramel. Spoil your guests with decadence such as Dried Fig and Toasted Pecan Tart; Chestnut Tart; or Pink Praline Tart. Kayser's instructions for selecting ingredients, preparing dough, and using kitchen equipment ensure perfect crusts for the home baker. From a golden, flaky crust heaped with white peaches in wine sauce to a fluffy green spinach and goat cheese quiche, Éric Kayser's Sweet and Savory Tarts divulges the baker's secrets for making authentic, irresistible French tarts.
About the Author
Éric Kayser is a food consultant and a third generation Parisian baker. His inherited taste for traditional French bread and pastries has resulted in thirty bakeries worldwide. In 2004, Kayser opened Bread Bar, his first shop in the U.S., which will be followed by a second in Los Angeles in summer 2006. His book 100% Pains, published in French, sold over 15,000 copies. Christian Lariat is a photographer who specializes in interior design and cuisine; he contributes regularly to the magazine Art & Décoration.
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90% buy the item featured on this page: Eric Kayser's Sweet and Savory Tarts (3)$25.51 |
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