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Great Pies & Tarts
In her newest book, the author of "Great Cakes" reveals everything one needs to know in order to bake countless variations of fruit and berry pies, decadent and delicious cream pies, and a glorious assortment of cobblers, crisps, savory pies, and tarts color photo insert
Great Pies & Tarts
by Carole Walter, Arthur Schwartz (Foreword)
List Price: $35.00 Our Price: $24.50
Hardcover - 512 pages (March 1998)
Clarkson Potter
ISBN: 051770398X
Dimensions (in inches): 1.77 x 9.48 x 7.75
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As a comprehensive guide to the making of America's favorite dessert, Walter's new book offers plenty of information and inspiration to raise the quality of pies produced in America's ovens. Walter begins with an extensive inventorying and analysis of the ingredients that make up today's pies, from crusts' shortening and flour to the various fruits (and vegetables) that fill them. Detailed instructions for preparing piecrust, that touchstone of home kitchen expertise, follow. Walter's catalog of pies covers not only sweet fruit pies but savory ones as well. Pies with nut crusts and phyllo pastries get separate attention. Her assessment of various types of apples for pies will no doubt provoke controversy, since pie bakers usually have their own definite opinions on the suitability of apple varieties. A glossary, a listing of mail-order sources, and a comprehensive bibliography ensure that no pie-related topic goes unaddressed. Mark Knoblauch
Copyright American Library Association. All rights reserved

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