Synopses & Reviews
The Culinary Institute of Americaand#8217;s irresistible new collection of gold-standard pie and tart recipes.
With easy-to-follow instructions, stunning photography, and more than 150 canand#8217;t-fail recipes, Pies and Tarts packs the expertise of Americaand#8217;s top cooking school into one comprehensive, must-have collection. Pies and Tarts features all the beloved classics youand#8217;ll want to make again and againand#8212;apple pie, lemon meringue pie, French-style fruit tarts, pumpkin pie, and pecan pie. But donand#8217;t stop thereand#8212;youand#8217;ll want to try every outstanding recipe, including crowd-pleasers like Fudgy Walnut Brownie Pie and sophisticated new twists like Roasted Ginger Plum Tart. Mix and match the versatile crust recipes, and follow the suggested variations to play around with favorite ingredients or seasonal flavors. A chapter on savory dishes such as pot pies, empanadas, and quiches offers brilliant new options for entertaining or family dinners. Whether youand#8217;re an expert baker looking to perfect your craft or a novice seeking to master the basics, Pies and Tarts is sure to become one of your most treasured volumes.
The Culinary Institute of America's comprehensive guide to baking the best pies and tarts at home.
About the Author
Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts, as well as certificate programs in culinary arts, Latin cuisines, and wine and beverage studies. A network of more than 45,000 alumni has helped the CIA earn its reputation as the world's premier culinary college. The CIA, which also offers courses for professionals and food enthusiasts, as well as consulting services for the foodservice and hospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.