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Taking pies to the next level
on 16 November 2014
Stéphane Reynaud is a French chef and writer. I confess I know little about him, but I have to say I am impressed by this book.
Pies and Tarts contains predominantly savoury dishes, with a small chapter of sweet pies, all recipes gathered from the regions of France. The recipes are varied, ranging from rustic country-style pies, to luxury en croute. Often with unusual ingredients, such as veal sweetbreads or eel, the dishes are more in line with a dinner party or celebration than a mid-week supper.
The first chapter covers the essential part of any pie or tart – the pastry. From pâte sablée to pâte brisée, it’s all covered here. The rest of the recipes are split into six chapters: Vegetables and Mushrooms; Poultry and Rabbits; Meat; Fish and Seafood; Cheese; and Sweet Pies. In total, there are 80 recipes, so plenty to choose from even if you are a fussy eater.
There are plenty of photos, one for each recipe, which is a big thumbs up from me. The photos are simple, not overly staged, and focus on what is important, the food.
The recipes are easy to follow. Reynaud’s years of experience breaks each recipe down into concise steps. Any cook with reasonable experience should have no difficulty following them.
My favourite recipes are Rabbit Pie with Basil, Salmon Pie, and Maple Syrup Pie. With winter on the horizon, we are well into pie season, so if you want to take your pie making to the next level, then this is the book for you.