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Stephane Reynaud s Pies & Tarts Hardcover – 12 Sep 2013

3.8 out of 5 stars 9 customer reviews

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Hardcover, 12 Sep 2013
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Product details

  • Hardcover: 192 pages
  • Publisher: Murdoch Books (12 Sept. 2013)
  • Language: English
  • ISBN-10: 1743369735
  • ISBN-13: 978-1743369739
  • Product Dimensions: 27.1 x 2.6 x 21.1 cm
  • Average Customer Review: 3.8 out of 5 stars 9 customer reviews
  • Amazon Bestsellers Rank: 244,683 in Books (See Top 100 in Books)
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Product description

Review

Praise for Stephane 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."
--"Booklist
"
"Always with excitement do I open a cookbook by Stephane 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"

Praise for Stephane 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."
--"Booklist
"
"Always with excitement do I open a cookbook by Stephane 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"

Praise for Stephane Reynaud and "Rotis"
"Spectacular...One of my favorite new cookbooks."
-- Martha Stewart
" "
"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."
--"Booklist
"
"Always with excitement do I open a cookbook by Stephane 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
"

"Hearty but refined French winter comfort food ... Offerings are sophisticated but ... unfussy."
--"Spokesman-Review" (Spokane, WA)
"Lush and gorgeous."
--ChefDruck.com
Praise for Stephane Reynaud and "Rotis"
"Spectacular...One of my favorite new cookbooks."
--Martha Stewart
" "
"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."
--"Booklist
"
"Always with excitement do I open a cookbook by Stephane 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
"

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."
--"Entropy"
"Hearty but refined French winter comfort food ... Offerings are sophisticated but ... unfussy."
--"Spokesman-Review" (Spokane, WA)
"Lush and gorgeous."
--ChefDruck.com
Praise for StEphane Reynaud and "Rotis"
"Spectacular...One of my favorite new cookbooks."
--Martha Stewart
" "
"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."
--"Booklist
"
"Always with excitement do I open a cookbook by StEphane 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
" --This text refers to an alternate Hardcover edition.

About the Author

Stéphane Reynaud is chef and owner of Restaurant Villa9trois in Montreuil, just outside Paris. He won the 2005 Grand Prix de la Gastronomie Française with his book Pork & Sons. His other cookbooks include Terrine, Ripailles, Rôtis and 365 Good Reasons to Sit Down to Eat, Stéphane Reynaud's Barbecue.


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27 December 2013
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24 February 2017
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