Synopses & Reviews
"Is there anyone who doesn't inwardly melt at the sight of a golden glazed pie crust with its little cottage chimney of stem wafting the scent of buried juices, the auguries of delight of what lies beneath? A classic steak and kidney, a soothing chicken pie, the crisp crumbliness of a raised hot water pie crust, the sugar-topped exhuberance of a fruit pie, its crackling of sweetness concealing the acid fruit below, the buttery spiced whiff of an apple pie..."
Tarts with Tops On is a celebration of the pie, this most traditional, comforting, and delicious of foods, as enjoyable in the making as in the eating.
Tamasin Day-Lewis draws upon classic combinations to create her own versions of many savory pies, such as Bacon and Egg Pie; the Cornish Pasty; Tourte de Pacques, a traditional Easter pie with eggs, artichokes, and spinach; Hunter's Pie; and a delicate Feta, Rice and Yogurt Pie.
There is a selection of Other People's Pies, Sweet Pies, and a chapter on American Pies that includes Shaken Lemon; Key Lime; Mississippi Mud and Jefferson Davis Pies.
Tamasin shows how to make pastry for every type of pie, easy infalliable recipes that produce pastry invariably superior to anything you can buy.
Savory or sweet, simple or sophisticated, traditional or innovative; Tarts with Tops On has a pies to impress for every occasion.
"At Tea & Sympathy, pies are among the most popular dishes on our menu. I own so many cookbooks, many of which I bought for their one or two classic pie recipes. This book is filled with them, like the filling in a great British pie, sweet or savory and always delicious. Not only recipes, but enlightening historical facts written with the freshness of a pie emerging from the oven, and a wit as English as apple pie." Nicola Perry, owner of Tea & Sympathy and coauthor of Tea & Sympathy: The Life of an English Tea Shop in New York
"Many of her savory pies...are wonderfully hearty....Her sweet pies are just as classic and comforting." Publishers Weekly
This slice of heaven celebrates the rich and versatile tradition of pie-making, with 90 recipes for picture perfect pies of all kinds.
About the Author
Tamasin Day-Lewis is widely regarded as one of the top food writers today. She is a regular contributor to Vogue, Vanity Fair, and The Daily Telegraph. Her first U.S. publication, The Art of the Tart, was published in 2001. Tamasin has just launched her first food show in Britain, Tamasin's Weekends. She lives in western England and Ireland.