Tarts
Seiten
2003
Simon & Schuster Ltd (Verlag)
978-0-7432-4010-9 (ISBN)
Simon & Schuster Ltd (Verlag)
978-0-7432-4010-9 (ISBN)
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A practical cookbook featuring a huge range of recipes for tarts, contributed by Women's Institute members. There are small, savoury tarts for appetisers, robust ones for a main course, and dessert tarts for a triumphant finale to a meal. Tips for producing perfect flaky pastry are included.
There is something really very satisfying about making tarts. No two tarts ever look identical or taste quite the same. A home-made tart is little work of art, a world away from its mass-produced counterparts. A huge range of tarts is offered here - small, savoury tarts as appetisers, robust tarts which need only the addition of a salad to provide a whole meal and dessert tarts that can form the triumphant finale to a evening's meal. There are classic tarts and quiches from the UK, Europe and America - Quiche Lorraine, Pissaladiere, Pecan Pie and Bakewell Tart - and modern tarts both savoury and sweet - such as Red Onion and Goat's Cheese Galette, and Mocha Pie with Bailey's. Nervous pastry makers can take heart; author Liz Herbert admits she was once one of them, but she has since learnt the secrets of light, flaky pastry, and in the introduction she passes on her tips.
There is something really very satisfying about making tarts. No two tarts ever look identical or taste quite the same. A home-made tart is little work of art, a world away from its mass-produced counterparts. A huge range of tarts is offered here - small, savoury tarts as appetisers, robust tarts which need only the addition of a salad to provide a whole meal and dessert tarts that can form the triumphant finale to a evening's meal. There are classic tarts and quiches from the UK, Europe and America - Quiche Lorraine, Pissaladiere, Pecan Pie and Bakewell Tart - and modern tarts both savoury and sweet - such as Red Onion and Goat's Cheese Galette, and Mocha Pie with Bailey's. Nervous pastry makers can take heart; author Liz Herbert admits she was once one of them, but she has since learnt the secrets of light, flaky pastry, and in the introduction she passes on her tips.
Liz Herbert trained as a home economist, specialising in recipe development and giving cookery demonstrations. She has written several books, including four for the Women's Institute - 'Bread', Soups for all Seasons, 'Tarts' and 'Healthy Fast Food'. Liz is married with four children.
| Erscheint lt. Verlag | 6.10.2003 |
|---|---|
| Reihe/Serie | BEST-KEPT SECRETS OF THE WOMEN'S INSTITUTE |
| Zusatzinfo | 12 Full Colour Photographs |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 219 x 220 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Backen |
| ISBN-10 | 0-7432-4010-3 / 0743240103 |
| ISBN-13 | 978-0-7432-4010-9 / 9780743240109 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
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