| Tarts: Sweet and Savory |  | Author: Maxine Clark
Creator: Martin Brigdale
Publisher: Ryland Peters & Small
Category: Book
List Price: $16.95
Buy New: $10.00
as of 9/8/2010 04:32 CDT details
You Save: $6.95 (41%)
New (14) Used (10) from $8.90
Seller: fantastic_shopping
Rating:  4 reviews
Sales Rank: 209,849
Media: Paperback
Pages: 144
Number Of Items: 1
Shipping Weight (lbs): 1
Dimensions (in): 9.2 x 8.9 x 0.5
ISBN: 1845975553
Dewey Decimal Number: 641
EAN: 9781845975555
ASIN: 1845975553
Publication Date: August 2007
Availability: Usually ships in 1-2 business days
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Product Description
Versatile tarts can be dainty morsels to serve at a cocktail party, elegant showpieces for a dinner party, or perfect for casual meals. In this invaluable book, Maxine Clark shows you how to make all the different kinds of pastry, step by step. Try classic Savory Tarts; be creative with modern recipes; and indulge yourself with Sweet Tarts. *Includes a section on cooks' tools and equipment for tart making. *More than 55,000 copies old in hardcover.
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| Customer Reviews:
 Excellent Resource for Making Tarts September 7, 2007
Leonard Mayer (Bronx, New York)
3 out of 4 found this review helpful
The Tarts book has numerous delicious recipes. What is outstanding about this book are the pictures. There are step by step pictures showing how to make pastry dough like puff pastry. For every tart there is a recipe with directions as well as a beautiful, colored illustration to coax you into making that tart. The pictures are macro quality so you can see it with your eyes and taste it with your imagination. Yummy!
Tarts September 19, 2008
Jennie Wren (Australia)
Visual, easy to follow receipes. The pastry making instructions are particularly good. Yummy sweet & savory receipes, everything I have cooked has turned out looking very professional.
Thank you Ms. Clark! April 8, 2010
Lin Zhong (Beijing, China)
I bought this book from Books for Cooks while still studying at Le Cordon Bleu in London. I used the drunken pear recipe, after making some modifications, for part of the plated dessert product I had to produce for my final patisserie diploma exam. During the final exam, I proceed to cook the pears in red wine and cinnamon and one of the chef instructors walked into the exam room, took a sniff and noted that the air smelled like Christmas.
I love this book. The quantities are in weights, not volumes, which is much appreciated. I've found so much inspiration and encouragement from this book. Thank you Ms. Clark for this great resource!
 disappointed January 15, 2010
Artista (Decatur, GA)
While I like the exhaustive instructions for making the pastry, the real reason I bought the book was for savory tart recipes. I found the selection of savory tart recipes disappointing. They are more like quiches, and not what I was looking for.
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