500 Pies & Tarts: The Only Pie & Tart Compendium You'll Ever Need

500 Pies & Tarts is a comprehensive compendium that will inspire even the most reluctant cook to embrace their inner baker. If you have always wanted to bake a pie but don t know where to start, our detailed recipes will guide you with precision, and take the guesswork out of pastry making while providing useful tips that ensure success each time. For the baker who is looking to expand their repertory,

The Taste of Conquest: The Rise and Fall of the Three Great Cities of Spice

The smell of sweet cinnamon on your morning oatmeal, the gentle heat of gingerbread, the sharp piquant bite from your everyday peppermill. The tales these spices could tell: of lavish Renaissance banquets perfumed with cloves, and flimsy sailing ships sent around the world to secure a scented prize; of cinnamon-dusted custard tarts and nutmeg-induced genocide; of pungent elixirs and the quest for the pepper groves of paradise.

Martha Stewart Holiday Sweets

This is a collection of 100 sweet recipes for the holiday season, hand picked by Martha. From Thanksgiving to New Year's, you'll have your desserts covered. Cupcakes, pies, tarts, truffles, petits-fours are all part of the parcel, as are a series of delicious cakes.

Martha Stewart's New Pies and Tarts: 150 Recipes for Old-Fashioned and Modern Favorites

Filled with seasonal fruit, piled high with billowy meringue, or topped with buttery streusel, pies and tarts are comforting and foolproof. In Martha Stewart’s New Pies and Tarts, the editors of Martha Stewart Living include 150 recipes: Some are savory, some are sweet; some are simple enough for a weeknight, while others are fancy enough for special events. Throughout, readers will find plenty of fillings and crusts, basics, and techniques for creating flavors and textures for every taste—from down-home classics that come together easily with fresh berries and stone fruits to modern tarts layered with chocolate ganache or finished with a wine glaze.

Joy of Cooking: All About Pies and Tarts

Part of the "All About" sequence, adapted from the long-running Joy of Cooking cookbook series, this volume delivers everything a would-be baker might want to learn about how to make a covered fruit pie, a single-crust fruit pie, a cream or chiffon pie or a savory pie or tart. The desserts are uniformly tempting-who could resist a Concord Grape Pie or a Chocolate-Glazed Caramel Tart? - and they're complemented with luscious-looking photographs. The recipes themselves are easy to follow and supported by a detailed first chapter that explains the rudiments of choosing and baking crusts.