From Publishers Weekly
This collection, culled from the pages of Bon Appetit, is packed with more than 200 savory recipes for fruit, cheese, custard, cream, nut and chess pies and tarts. Vintage desserts, such as deep-dish apple and blue ribbon pecan pies, are served up with innovative creations like tomato-orange tart and cherimoya, strawberry and kiwi tart with macadamia nuts. Instructions are terse, but lucid and comprehensive; especially helpful are hints for making flaky crusts, and freezing and defrosting pastries. Busy chefs will appreciate the frozen piesnut butter pie dresses up vanilla ice cream with peanut butter, honey and cashews; dark and white chocolate mousse pie encloses layers of semisweet chocolate and white chocolate-laced whipped cream in a chocolate wafer crustwhich can be prepared in advance and served at a moment's notice. Color photographs of such sweets as bountiful hot fudge sundae pie are delectably realistic. (September
Copyright 1986 Reed Business Information, Inc.
Copyright 1986 Reed Business Information, Inc.
