- Hardcover: 144 pages
- Publisher: Phoenix; New Ed edition (9 Sep 2004)
- Language English
- ISBN-10: 0297843761
- ISBN-13: 978-0297843764
- Product Dimensions: 20.3 x 15.7 x 2.3 cm
- Average Customer Review: 3.4 out of 5 stars See all reviews (7 customer reviews)
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Amazon Bestsellers Rank:
352,222 in Books (See Top 100 in Books)
- #67 in Books > Food & Drink > Baking > Pastry & Pies
- See Complete Table of Contents
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Product Description
Review
'A delightful collection of sweet and savory pastries... posh pies, everyday pies, new pies, old forgotten favourites; a greedy celebration of crust and filling' (Nigel Slater OM (THE OBSERVER) 2/11/03 )
'With sensuous photos by David Loftus and Day-Lewis's own voluptuous prose... well, never before have we found homemade pastries to be so sexy.' (VANITY FAIR (Oct 03) )
'Is there a more enthusiastic cookery writer than Tamasin Day-Lewis? 'Tarts with Tops on' is her stupendous follow up to 'The Art of the Tart'. It's subtitled 'How to Make the Perfect Pie... what are you waiting for? Get baking!' (WATERSTONE'S BOOKS QUARTERLY )
'Tarts with Tops on is the provocative title of the latest book by our food writer Tamasin Day-Lewis. Her new book is actually about how to make the perfect pie, with recipes for savoury and sweet classics, such as bacon and egg, Cornish pasty and apple, plus Key Lime, Misisippi Mud and Shaker Lemon.' (COUNTRY HOMES & INTERIORS (Oct 2003) )
'The title is suitably, but mildly, naughty and the prose has all of Lawson's posh and flirty tones: mental back-burners, culinary boulevards and lots of delectable scrumminess. The pies themselves look good enough to eat.' (HAM & HIGH (14 Nov 03) )
'... a stimulating collection of sweet and savoury pies that tingles the tastebuds.' (CAKE CRAFT & DECORATION )
''Tis the season for pie I think. Here is a no nonsense cookbook that confirms what I have been preaching for years, that there really is a pie for every occasion. If you are not convinced and think pies are old-fashioned or boring then Tamasin Day-Lewis will convert you with her range of traditional and innovative recipes.' (EPICUREAN LIFE )
'No-one quite does a pie like the English. Although, as Day-Lewis concedes, the Americans also know a thing or two about sweet pies. Her engaging and intelligent voice contributes a large part to the success of this collection, as do the thoughtful balance of recipes and the lovely presentation.' (GOURMET TRAVELLER )
'There can be no current English food writer delivering a regular slew of recipes to her public who does it more entertainingly than Tamasin Day-Lewis. What is more, her recipes work. She is often referred to in this house.... Very good stuff... She writes as she speaks: often firm in her instructions, but always cheerful.' (PETITS PROPOS CULINAIRES (Dec 2004) ) --This text refers to an out of print or unavailable edition of this title.
'With sensuous photos by David Loftus and Day-Lewis's own voluptuous prose... well, never before have we found homemade pastries to be so sexy.' (VANITY FAIR (Oct 03) )
'Is there a more enthusiastic cookery writer than Tamasin Day-Lewis? 'Tarts with Tops on' is her stupendous follow up to 'The Art of the Tart'. It's subtitled 'How to Make the Perfect Pie... what are you waiting for? Get baking!' (WATERSTONE'S BOOKS QUARTERLY )
'Tarts with Tops on is the provocative title of the latest book by our food writer Tamasin Day-Lewis. Her new book is actually about how to make the perfect pie, with recipes for savoury and sweet classics, such as bacon and egg, Cornish pasty and apple, plus Key Lime, Misisippi Mud and Shaker Lemon.' (COUNTRY HOMES & INTERIORS (Oct 2003) )
'The title is suitably, but mildly, naughty and the prose has all of Lawson's posh and flirty tones: mental back-burners, culinary boulevards and lots of delectable scrumminess. The pies themselves look good enough to eat.' (HAM & HIGH (14 Nov 03) )
'... a stimulating collection of sweet and savoury pies that tingles the tastebuds.' (CAKE CRAFT & DECORATION )
''Tis the season for pie I think. Here is a no nonsense cookbook that confirms what I have been preaching for years, that there really is a pie for every occasion. If you are not convinced and think pies are old-fashioned or boring then Tamasin Day-Lewis will convert you with her range of traditional and innovative recipes.' (EPICUREAN LIFE )
'No-one quite does a pie like the English. Although, as Day-Lewis concedes, the Americans also know a thing or two about sweet pies. Her engaging and intelligent voice contributes a large part to the success of this collection, as do the thoughtful balance of recipes and the lovely presentation.' (GOURMET TRAVELLER )
'There can be no current English food writer delivering a regular slew of recipes to her public who does it more entertainingly than Tamasin Day-Lewis. What is more, her recipes work. She is often referred to in this house.... Very good stuff... She writes as she speaks: often firm in her instructions, but always cheerful.' (PETITS PROPOS CULINAIRES (Dec 2004) ) --This text refers to an out of print or unavailable edition of this title.
Nigel Slater, OM (THE OBSERVER) 2/11/03
'A delightful collection of sweet and savory pastries... posh pies, everyday pies, new pies, old forgotten favourites; a greedy celebration of crust and filling'
--This text refers to an out of print or unavailable edition of this title.
Inside This Book
(Learn More)
First Sentence
Is there anyone who doesn't inwardly melt at the sight of a golden glazed pie crust, with its little cottage chimney of steam wafting the scent of buried juices, the auguries of delight of what lies beneath? Read the first page
Front Cover | Table of Contents | Excerpt | Index | Back Cover
Is there anyone who doesn't inwardly melt at the sight of a golden glazed pie crust, with its little cottage chimney of steam wafting the scent of buried juices, the auguries of delight of what lies beneath? Read the first page
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Concordance
Browse Sample PagesConcordance
Front Cover | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
Most Helpful Customer Reviews
14 of 14 people found the following review helpful
Format:Hardcover
This book is packed with mouth-watering pies. There are traditional savoury pies, foreign pies, apple pies and sweet pies. In short, this book has a pie for all occasions. There are also some unusual pies - for example the Feta, Rice and Yoghurt Pie was an eye-opener!
The chapter on Traditional Pies offers several old favourites, those long-forgotten pies that have been violated by commercialisation. These pies will take you back to the good old days when pies were made from wholesome ingredients, guaranteed to leave you satisfied. Here you will be able to recreate Melton Mowbray Pork Pies, Cornish Pasties, Devonshire Squab Pies and Streak and Kidney Pudding, amongst others.
There is also a chapter dedicated to pies made famous by other people, such as Claudia Roden, Nigel Slater and Michel Roux.
My personal favourite - sweet pies: from apple pies to a whole host american pies. All I can say is this section alone will inspire you to bake more pies. I have made about two thirds of the recipes in this section and each one has been applauded by family and friends. I think this book is worth getting even if it's just for the sweet stuff.
Of course, as in The Art of Tart, Tamsin Day Lewis seems to insist on all things organic. Sometimes, it is just not possible to get organic cocoa powder, and I happily ignore such instructions and the results are still excellent.
8 of 8 people found the following review helpful
Format:Hardcover
Excellent recipes and a good mix of savoury and sweet pies. Two small gripes -
1. the font size is very small to be able to read easily in the midst of a busy kitchen
2. it would be helpful to have the sizes of the pie tins and dishes used. I seemed to have loads of excess filling left over on several occasions.
1. the font size is very small to be able to read easily in the midst of a busy kitchen
2. it would be helpful to have the sizes of the pie tins and dishes used. I seemed to have loads of excess filling left over on several occasions.
15 of 17 people found the following review helpful
Format:Hardcover
Forget nouveau cuisine and posh clobber like that. The world would be a better place if there were more pie's in it. This book is great. It's got all the old favourites from everyones childhood and a few little suprises too. I never realised you could get so much under a crust. Get your flat cap out, slap your whippet and indulge this winter. Sink your teeth into a great pie every night of the week. There are more than enough recipes to keep you going. Chuffin wonderful.
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Most Recent Customer Reviews
Some nice pies but imperfect recipes
Tarts with tops on does show you how to make some very nice, very tasty pies. They range from the quite simple and traditional through to some very fancy modern types. Read more
Published 14 months ago by Blye
Not good for the basics
This book was a disappointment, as it's basically a collection of recipes. It really doesn't go into much detail about the process of making the pastry specifically relating it to... Read more
Published on 5 Aug 2009 by Esofagus
Not entirely happy with it...
The book was stated as used but 'like new'. However, there's a 10 cm long tear on the cover of the book. Read more
Published on 9 Mar 2009 by Ms. Yun-ju Chen
Truly Awful Title Disguises an Excellent Book
I'm a bit worried about the level of pastry consumption in my family as a result of this book - I particularly like the section on American Pies (mississippi mud, key lime, etc)... Read more
Published on 18 Nov 2003 by Booksthatmatter
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