Pies and Tarts for Dinner and Dessert

From this much-loved French chef comes a delicious overview of pies and tarts from France. The book is organized into six sections: Vegetable & Mushroom; Poultry; Beef & Meats; Fish & Seafood; Cheese; and Fruit and Sweet.

Reynaud has travelled the length and breadth of France to bring together the very best in regional variations on this favorite of dishes. Complete with a chapter on the best kinds of pastries for each type of pie & tart, this is a perfect book for creating show-stopping favorites for family and friends. Highlights include a savory pumpkin pie, chicken pie with 30 cloves of garlic, and an easy pâté en croûte.

STÉPHANE REYNAUD is chef and owner of restaurant Villa 9 Trois in Montreuil, just outside of Paris. He won the 2005 Grand Prix de la Gastronomie Française for his book Pork & Sons. His other cookbooks include TerrineRipaillesRôtis andStéphane Reynaud’s 365 Good Reasons to Sit Down to Eat. Reynaud has also appeared on TV and radio, including The Martha Stewart Show and NPR’s The Splendid Table.

A staff pick for 2014 on NPR’s Splendid Table

“This straightforward guide is on the simple side of things, beginning with a brief blueprint for creating the perfect piecrust followed by a series of recipes, which are organized by pie type.”

“Hearty but refined French winter comfort food… Offerings are sophisticated but…unfussy.”
Spokesman-Review (Spokane, WA)

“Lush and gorgeous.”

Praise for Stéphane Reynaud:

“Offers recipes for every course and appetite . . . The son of a butcher, Reynaud grew up eating all manner of meat, innards and scraps, a kind of ratatouille of the flesh . . . well suited to adherents of the nose-to-tail, no-waste philosophy.”
Christine Muhlke, The New York Times Magazine

“With Reynaud’s books, I always feel as if I can understand just where it is that French food comes from. The dishes tend toward hearty, approachable fare from the French countryside, but the recipes can guide a home cook to new comfort with a sometimes intimidating cuisine.”
Don and Samantha Lindgren, owners of Rabelais in Portland, Maine, in Bon Appetit

“It might be presumptuous to say that anything could be a one-stop resource on rustic French cooking, but Reynaud’s door-stopper cookbook comes pretty close.”

“Always with excitement do I open a cookbook by Stéphane Reynaud . . . This is the type of book to put next to your night table and read a few pages before going to sleep and to dream of marvelous feasts.”
Colette Rossant, Super Chef