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| French Tarts: 50 Savory and Sweet Recipes | 
 enlarge | Author: Linda Dannenberg
Creator: Guy Bouchet
Publisher: Artisan
Category: Book
List Price: $19.95
Buy Used: $5.18
You Save: $14.77 (74%)
New (3) Used (14) from $5.18
Avg. Customer Rating:  5 reviews
Sales Rank: 376730
Media: Hardcover
Number Of Items: 1
Pages: 128
Shipping Weight (lbs): 1.5
Dimensions (in): 10.3 x 7.4 x 0.7
ISBN: 1885183399
Dewey Decimal Number: 641.8652
EAN: 9781885183392
ASIN: 1885183399
Publication Date: January 5, 1997
Availability: Usually ships in 1-2 business days
Condition: (Airport Place Books does not ship on Saturdays and Sundays. We are unable to ship to "The Republic of Korea".)
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| Editorial Reviews:
Product Description
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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| Customer Reviews:
 Not a good collection of recipes... May 5, 2006
Mediocre cookbook; I lived in Paris and I can tell you that the recipes in Linda Dannenberg's French Tarts are not the best collection on the subject. I have been a fan of Linda Dannenberg's books ever since I took interest in collecting cookbooks five years ago and was very disappointed with her work on French Tarts. I think one would be better off to try to find a cookbook written by a French chef on this subject, because tarts to be perfect they need to be well balanced in taste and texture and must be very precisely prepared.
French tarts September 9, 2003
2 out of 2 found this review helpful
This book lacks variety,quantity and photos. Don't go out of your way to buy this book.
 great book March 22, 2000
4 out of 5 found this review helpful
I have lived in France for a number of years and know about tarts . With the help of this book you can make tarts just as wonderfull as you can savour them in the best french bistro's I consider it a must for every amateur chef , and even most professionals could benefit from it
 Excellent variety of recipes and techniques April 12, 1999
4 out of 5 found this review helpful
The five recipes I have prepared so far from this book are very nice. However, I think that the recipe for zuccini tomato tart contains and error as it calls for a cookie crust.
A cook and traveller's feast October 15, 1998
9 out of 9 found this review helpful
I wanted this book so much and had to have it now, that I foolishly bought it in Australia at the bookstore. Even with the vagaries of the Australian dollar and Amazon.com's shipping charges I could have waited and had it for half the price. But I just couldn't wait, and haven't for a moment regretted my (A$54) outlay. It's worth every cent. Splendid recipes -- both sweet and savory, references to places of origin, superb photos. If like me, you have a fear of pastry buy this book and open up a whole new world of menus for yourself. I defy anyone not to work their way through the entire book and be eating French tarts for a month. Then start again and see if you can do them better! Bon appetit.
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