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Glossy, tempting, and brazenly luscious, the French tart is a scrumptious seductress. In French Tarts, Linda Dannenberg presents fifty of the most delectable and easy-to-prepare savory and sweet tarts from the top bakers, chefs, and great home cooks of France. The featured tarts hail from many different regions--Provence, Burgundy, Bordeaux, the Riviera, and, of course, Paris. Photographed on location throughout France, Guy Bouchet's full-color images, combined with the charming illustrations and rustic hand lettering of renowned illustrator Vavro, create the literary equivalent of an authentic French culinary experience.
Among the savory tart recipes are: a pungent Pissal-adiFre--the onion, black olive and anchovy tart so popular in Nice; the GGteau dePommes BoulangFre, a traditional "Baker's Wife" potato-and-goat-cheese tart; and the remarkable Tartelettes NapolTon au Saumon FumT, an intensely flavored smoked salmon tart.
French Tarts also contains recipes for sweet tarts including: a delectable version of the traditional Tarte Tatin, this one an upside-down apple-and-pear tart from the Anjou region of France; the Tarte aux Framboises Proventale, a baked raspberry-and-flan tart from the C(te d'Azur; and an exquisite Tarte au Chocolat InfusT au Basilic--an intense chocolate tart perfumed with basil.
Savory with cheese and vegetables or sweet and succulent with fresh fruit, nothing captures the essence of French pastry more eloquently than the tart.
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From the Inside Flap:
Glossy, dripping with color, brazenly luscious and tempting, the French tart has no shame. Just one look at this scrumptious seductress primes the mouth for the pleasure of its contrasting textures--sensuously smooth at first bite, followed by the crust's delicate counterpoint of crunch. Sweet with fresh fruit or savory with cheese and harvest vegetables, nothing captures the essence of French pastry more eloquently.
About the Author:
In FRENCH TARTS, Linda Dannenberg presents fifty of the most delectable and easy-to-prepare tart recipes from the top bakers and chefs of France. The delicious array includes savory tarts to serve as hors d'oeuvres, appetizers, or light main courses, followed by sweet tarts for dessert. Provencal chef Rene Berard offers a pungent Pissaladiere, the onion, black olive and anchovy tart so popular in Nice, while famed Paris chef Michel Rostang contributes his memorable Tarte aux Tomates et au Prosciutto, a quick and easy tomato, prosciutto and basil tart. Sister chefs Isabelle and Valerie Ganachaud creat crunchy, bite-size apricot tartlets, culinary master Alain Ducasse bakes his bittersweet chocolate-hazelnut tartlet--even Toulouse-Lautrec's rum-soaked cookie-tart recipe is included.
Photographed on location, Guy Bouchet's full-color images, combined with the charming, sunny illustrations and rustic hand-lettering of renowned illustrator Vavro, make FRENCH TARTS the literary equivalent of an authentic French culinary experience, second only to a trip abroad.
Linda Dannenberg, a contributor to Town & Country, The Los Angeles Times, and Wine Spectator, has worked with and written about many of France’s great chefs and bakers. Her love for the art of French cooking finds expression in her numerous books, among them Paris Boulangerie-Patisserie, Paris Bistro Cooking, and French Tarts.
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- PublisherArtisan
- Publication date1997
- ISBN 10 1885183399
- ISBN 13 9781885183392
- BindingHardcover
- Number of pages128
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