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Eric Kayser's Sweet and Savory Tarts Hardcover – May 8, 2007
Best Books of the Year So Far in fiction, nonfiction, mysteries, children's books, and much more.
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Top Customer Reviews
HOWEVER, hopefully the US publisher will do a little heavy lifting on corrections for the next printing: my advice would be to make a trial run of each recipe before preparing one of these tarts for public presentation, use your best baking judgment on ingredient amounts, and use the weights listed for more accurate measure. Originally published in French, this English language edition does not credit any translator and I would venture a guess that the translator is not a baker, nor did they consult one. Suggested volume equivalents are often glaringly off (e.g. Pate Brisee), and technique for assembly is often better guided by the superior photographs than by the meager written instructions, which can lead to not-so-spectacular results. For example, the recipe for the apricot pistachio tart instructs the baker to use half of the filling mixture to to spread on top of the apricots...if you do this, you will not see any gorgeous golden glistening apricots in your finished product.
It's a little sad when publishing companies "buy-in" a superior foreign published book with excellent technical credentials, but don't bother to invest the time in verifying the technical translations. People will and ought to buy this book for more than the pretty pictures, but they had better know what they are doing in the kitchen until the publisher gets cracking on the corrections.
PUBLISHER: test bake these recipes and correct them.
NOT recommended for beginner bakers.
This work has beautiful photographs, gloss paper, artistic presentation and a very easy to use layout. Each recipe is alloted a full page photograph and in most cases there are photos of the procedures.
Mr Kayser is not a pastry chef but first and foremost a baker. His tarts reflect this as they are rich, hearty affair with a generous rustique appearance. The simple but hearty presentation makes one's mouth water.
As other reviewers have mentioned, we are dealing with a somewhat dodgy translation here. The Metric weights and their volume equivalents are not the same in way too many recipes. Case in point the chocolate short pastry: It sais 400g of cake flour and the volume is stated as 4.5 cups. 4.5 cups is about 600g or more(!) thus transforming the otherwise balanced recipe to a sandstone!
Also some recipes do not correspond to the photos. On page 66, the artichoke,tapenade and parmesan quiche asks for 400g of pate brisee and in the adjacent photo of the product the pastry is bread dough. On the same recipe the 400g are stated as 1Lb in the volume measures, while 1Lb is exactly 454g. Similarly the apple and raisin tart on page 121 calls for puff pastry, but the photo of the product shows what looks like a shortbread base. I don't know if this is a mistake of the original or of the translation, but considering all the other mistakes I lean towards the latter.
Let this not prevent you from buying the book though.Read more ›
If an experienced baker, such as I am, cannot reproduce any recipe in the book, why bother?
Most Recent Customer Reviews
a really good selection of both sweet and savory. Have not made anything yet but have read several recipes hope to find time soon to try them they read well.Published on May 19, 2014 by Tk
This book is not for beginners. Only very few tart base recipes. Eric Kayser does not explain when to use which tart base for what filling.Published on December 6, 2013 by Amazon Customer
This book is just about the photos. The recipes don't work and miss ingredients. Does the fruit on the tart look shiny but in the recipe there is no glaze included? Read morePublished on October 27, 2011 by Marie
I purchased this book along with Beyond the Bread Basket, another book by famous baker Eric Kayser.
This book is another fantastic title, with excellent photography and... Read more