Without question this is most beautiful cookbook I have ever seen. And without doubt, the recipes offer unparalleled satisfaction. In short, this is a perfect cookbook.
You are struck first by the photos in the big, glorious full page illustrations rich in color and contrast. Photographer Richard Haughton has created food art that is compelling.
Authors Frédéric Anton and Christelle Brua, both award winning French chefs, have created recipes that are compelling. And recipes that work. My wife Suzen and I have tested two already and found complete satisfaction. How could you not be happy with a subtle crust filled with Dulce de Leche?
The book has three parts. That last part is a short section on dough and crusts and you will find the recipes here to be excellent. After all, what is a tart? It's a delicate crust supporting a thin filling. That filling is either composed of big pieces of solids [ham and cheese or apple chunks] or a liquid based with eggs, cream and cheese. There are tarts with tops here -- aka as pies for us Anglo-Americans -- but most are topless exposing the filling for immediate appreciation.
The bulk of the book is divided into chapters for first savor and then sweet tarts. The savory combinations include this Tomato and Anchovy wonder:
Other savory tarts ideas here include:
Iberian Chorizo and Mozzarella Padron Peppers [whole ones!]Squab, Cabbage, and Pork BellyOnion Tarte TatinMerguez Sausage
After enjoying one of those savory treats, it is time for dessert. But not just dessert. It's DESSERT for these recipes scream out their sophisticated excellence. Consider this Banana Rum Tart with cinnamon sticks and a caramel made with rum and orange juice:
Other dessert ideas include:
Blackberry Tart with Hazelnut CreamStrawberry and Vanilla MousselineRaspberry with MascarponeDulce de Leche [which I personally attest is magnificent]Chestnut Bavarian Cream Tart
Tarts offers you beautiful ideas that will put a wide smile on your face. Scanning through the book, you will be confronted with many choices. Don't panic. Just pick one, enjoy each bite, sweep the crumbs off the table, and begin on the next one. That's my strategy. I expect, over the next year, to make very many, perhaps most, of the recipes offered here. The beauty here is impossible to resist.
For many more cookbook reviews and hundreds of excellent recipes, please visit Suzi's Blog at www.cookingbythebook.com. While you are there, you can learn how we use the kitchen for culinary teambuilding.Follow Brian O'Rourke on Twitter: www.twitter.com/brianCBTB