Pies and Tarts: The Definitive Guide to Classic and Contemporary Favorites from the World's Premier Culinary College (at Home with The Culinary Institute of America)

Culinary Institute Of America; Migoya, Kristina Petersen

ISBN 10: 0470873590 / ISBN 13: 9780470873595

Published by Houghton Mifflin Harcourt, 2014

About this Item

All pages and the cover are intact, but shrink wrap, dust covers, or boxed set case may be missing. Pages may include limited notes, highlighting, or minor water damage but the text is readable.

Seller Inventory # 466T7I00047Z

Bibliographic Details

• Title: Pies and Tarts: The Definitive Guide to Classic and Contemporary Favorites from the World's Premier Culinary College (at Home with The Culinary Institute of America)
• Publisher: Houghton Mifflin Harcourt
• Publication Date: 2014
• Language: English
• ISBN 10: 0470873590
• ISBN 13: 9780470873595
• Binding: Hardcover
• Condition: acceptable

About this title

Synopsis

The Culinary Institute of America’s irresistible new collection of gold-standard pie and tart recipes.

With easy-to-follow instructions, stunning photography, and more than 150 can’t-fail recipes, Pies and Tarts packs the expertise of America’s top cooking school into one comprehensive, must-have collection. Pies and Tarts features all the beloved classics you’ll want to make again and again—apple pie, lemon meringue pie, French-style fruit tarts, pumpkin pie, and pecan pie. But don’t stop there—you’ll want to try every outstanding recipe, including crowd-pleasers like Fudgy Walnut Brownie Pie and sophisticated new twists like Roasted Ginger Plum Tart. Mix and match the versatile crust recipes, and follow the suggested variations to play around with favorite ingredients or seasonal flavors. A chapter on savory dishes such as pot pies, empanadas, and quiches offers brilliant new options for entertaining or family dinners. Whether you’re an expert baker looking to perfect your craft or a novice seeking to master the basics, Pies and Tarts is sure to become one of your most treasured volumes.

About the Author

Founded in 1946, The Culinary Institute of America is the world's premier culinary college. Dedicated to driving leadership development for the foodservice and hospitality industry, the independent, not-for-profit CIA offers associate degrees in culinary arts and baking and pastry arts; bachelor's degree majors in management, culinary science, and applied food studies; and executive education through its Food Business School. Its conferences and consulting services have made the CIA the think tank of the food industry in the areas of health and wellness, sustainability, world cuisines and cultures, and professional excellence and innovation. The college also offers certificate programs and courses for professionals and enthusiasts. Its worldwide network of 48,000 alumni includes leaders in every area of foodservice and hospitality. The CIA has campuses in New York, California, Texas, and Singapore. For more information, visit www.ciachef.edu.