Tarts

One major flaw - I guess Readers have to assume what size tart pan they should use. Read thru and there was no forward nor referenced info within book. Each recipe simply says use a ‘tart pan’. Luckily for me I’m a pro baker and can guess the size that makes sense. Not everyone is experienced so this isn’t a book for beginners. Nice pictures though.

Ok, this could be a GREAT cookbook. The photos are absolutely stunning and the recipes look imaginative and delicious. So what is the problem? Sometimes experts in their field have a hard time imagining what it is like to really start from zero knowledge. I bought this book to learn how to make a tart. There are so many recipes but not even one paragraph describes a TART PAN. What size pan was used for all these lovely tarts? What should I look for when buying a tart pan? I guess I can buy a random size tart pan and experiment but I was hoping with all these recipes this basic information would be available.

Beautiful book with creative unusual recipes.

This book was OK. I ultimately returned it. I didn't find anything particularly innovative in the recipes. Another book that's good for someone who wants the basics.

Nice addition to my cookbook collection.

Excellent book on making all kinds of tarts

I'm an avid pastry chef, and was SO EXCITED to get this book as a gift, along with a variety of tart pans, from my boyfriend. It has all the different crust recipes lined up in the back, which is a bonus to me. Most of my favorite cookbooks have the basic recipe elements (doughs, stocks, sauces) detailed in the back where they're easy to find when I need something off-hand.The one MAJOR omission in the entire cookbook (and I checked the front, back and every recipe) is not once is the size of the tart pan used in the recipe mentioned. A standard 9 in. round tart pan has worked for me so far, but it should at least say on the crust recipes that it fits X-size tart pan... it doesn't. There are also a couple places where the recipe steps seem a bit clumsy - but they were translated from recipes written by professional French pastry chefs, so you really have to read through them carefully and decide if the steps make sense or you want to tackle them in a different order.Overall, if you like experimenting with pastry recipes, and are confident in your ability to substitute local produce (quite a bit of the fruit in the recipes isn't available on this side of the ocean) this book is a good addition. Just be aware it isn't for the novice baker.

Great photos, numerous ideas.

UK buyer & an experienced tart maker, but this might be a book for inspiration and experimentation only. Firstly, all oven temps are fahrenheit and all measurements are in cups/spoons, weights in ounces, etc - not a problem to convert or adapt to that but surprising to see a European professional baker/patissier that is using these measurements (or at least releasing a book available in Europe with these). Flours/sugars aren't weighed but listed in cup size, I find that quite odd - any decent chef advises weighing everything, even liquids, for accuracy. As another reviewer commented the lack of basic info is a bit odd (I'm guessing very deliberate though) - not a problem for me but yes, no pans sizes are listed, are cups sizes US cups?. Also no real insight into working with pastry is offered - blind baking is referred to but no baking beans/scrunched up parchment paper is mentioned, etc.However the book looks beautiful, each tart has a stunning photo & it is very interesting in the flavours, combinations and ingredients.A good book, could have been a great one. Would recommend buying but picking up a copy of Richard Bertinet's 'Pastry' beforehand to cover pastry 101 in some depth!

Si tratta dell'edizione anglofona del libro, per cui mi sembra inutile lamentarsi dell'uso del sistema consuetudinario statunitense (con le misure prese a tazze, cucchiai, ecc. ecc); anche perché sfogliando le prime pagine ci si rende conto che quelli proposti, nel dolce o nel salato, sono capolavori, e che il libro, venduto a 15€, ha prezzi da remainder.Alla prima occhiata si riconosce un'estetica assai razionale e cromatismi tipici della professionalità di Frederic Anton, di grande stimolo anche per gli hobbisti.

Beautifully designed book with photographs for every recipe! Instructions are clear for each type of tart. I have never seen such a range of both sweet and savory tarts. Kudos to the authors. However I would have appreciated it more if the instructions for preparing the crusts were more detailed. Otherwise this book is a great buy!