Food - Pies, pastries & tarts
Wine Diva cookbooks

Books – Food – Pies, pastries & tarts

Books 1 to 20 of 36 – Pies, pastries & tarts

Tarts and Pies  by Philippa Vanstone
Philippa Vanstone, a former pastry chef turned cookery writer and food stylist who has worked with some of the country’s top photographers, tackles the subject of tarts and pies with enthusiasm and gives a fascinating historical background to every recipe. Philippa has a passion for pastry and sweet creations and she has now committed to paper her most treasured collection of recipes, in this book. There are classics such as Lemon Meringue Pie, Apple Pies, Cherry Clafoutis, Gooseberry Pie, Banoffee Pie and Lemon Tart, as well as modern day delights such Chocolate Fudge Brownie Pie, Ice Cream Pie and Pistachio Tart. There are over 150 recipes, many photographed in full colour, in what is destined to be a pastry cook’s bible

Paperback,  256 pp,  $24.99. Buy now

Baking with Agave Nectar  by Ania Catalano
Even before its health benefits were being touted on Oprah’s daytime show, agave nectar was finding fans among dessert lovers seeking to reduce or eliminate processed sugar in their diets. In Baking With Agave Nectar, natural foods chef Ania Catalano shows how to creatively integrate this up-and-coming natural sugar substitute into every sweet tooth’s repertoire through a variety of delectable recipes. From breakfast goodies (Pumpkin Muffins, Stuffed French Toast) to cookies (Chewy Double Chocolate Meringue) to desserts (Bread Pudding Souffles with Bourbon Sauce, Pear Frangipane Tart), Catalano makes agave nectar accessible and appealing to health-conscious bakers of all levels.

Paperback,  144 pp,  $22.95. Buy now

The Pastry Chef’s Companion  by Glenn Rinsky and Laura Halpin Rinsky
This is a comprehensive baking dictionary and reference guide. Designed for aspiring and current pastry professionals, this A-to-Z guide features more than 3,000 baking and pastry definitions, covering everything from dessert wines to notable pastry chefs to equipment and unusual ingredients. This essential reference includes phonetic spellings, cross-references, and illustrations and also features information on troubleshooting baking problems, classic and contemporary flavor combinations, specialty vendors, and professional organizations. Glenn Rinsky (Pelham, AL) is a contributing writer for Pastry Arts and Design magazine. Laura Halpin Rinsky (Pelham, AL) is a Certified Executive Pastry Chef (CEPC) and a Certified Culinary Educator. Che

Paperback,  384 pp,  $27.95. Buy now

The Sweet Melissa Baking Book  by Melissa Murphy
Everyone has a favourite sweet treat. Whether it’s a delicious brownie or the perfect mouthwatering chocolate chip cookie, simple, homespun treats are some of our most beloved. In The Sweet Melissa Baking Book, Melissa shares her simple, tried-and-true techniques and her French-influenced baking approach. There are desserts for everyday, such as Double Dark Chocolate Cherry Cookies, and for more special occasions. Warm and spirited, The Sweet Melissa Baking Book also contains charming anecdotes from Melissa’s life of baking. With more than one hundred recipes, the simple treats in this book will make each day and every special occasion sweeter.

,  240 pp,  $37.95. Buy now

Sweety Pies  by Patty Pinner
This is a collection of 70 pie recipes, gathered from the women in author Patty Pinner’s life -family, friends, women who are part of her own personal history. What distinguishes this book is its utterly beguiling storytelling – each recipe is accompanied by a story told on the woman known for making the pie, from Sister Baby’s Buttermilk Pie to Miss Hatfield and Her Jelly Pies. It also filled with the truths handed down by our mothers (or that we wish had been handed down by our mothers) like: An unhappy husband will ask for toasted snow and You don’t want a man who is jealous of nothing or everything. This is a cookbook that’s about love, life, family, friendship and community as much as it is about the recipes.

,  176 pp,  $29.99. Buy now

Farmer’s Wife Baking Cookbook  by Lela Nargi
Farmer’s Wife Magazine connected farm wives from 1890 to the 1930’s, and they shared recipes, advice, tips through this essential magazine for rural women in the days before high-speed communications. One of the magazines most popular offerings proved to be the sections on baking and running a farm kitchen – providing everything from basic bread to much-loved holiday desserts. Elaborate company pies, dainties and muffins for club luncheons, rich breads for a warming breakfast or hard-working lunch sandwich, a profusion of pies for threshing parties, specialities like Cornish Pasties and Danish Kranse – all the mouth-watering range is here, inviting readers to recreate the fragrant kitchens and delectable tastes of farm days gone by. Adapted

,  224 pp,  $20.95. Buy now

The Easy Way to Artisan Breads and Pastries  by Avner Laskin
Enjoy gourmet recipes made simple. Avner Laskin trained at the renowned Le Cordon Bleu school in Paris, but he knows that most home bakers haven’t, so takes the intimidation out of the baking process with wonderfully easy-to-follow guidelines. He makes such delicacies as French-Style Brioche and Tarletette Rolls become real possibilities for anyone, discusses the raw materials wheat, cereals and flours and goes through all the techniques from kneading to shaping and covers fermented, sponge and sour doughs. With his help it’s possible to create sweet or savoury breads and rolls, wonderful cakes and pastries, plus a selection of superb sandwich, everyday and festive breads.

Paperback,  160 pp,  $19.99. Buy now

Mix and Bake  by Belinda Jeffery
An Australian compendium of country baking recipes beautifully illustrated with colour and black & white photographs. Cakes, slices, tarts pies and biscuits. Great recipes and lots of helpful tips.

Hardback,  304 pp,  $49.95. Buy now

Puff Pastry Perfection  by Camilla V. Saulsbury
Although preparing homemade puff pastry is a labor-intensive process, ‘Puff Pastry Perfection’ shows that a package of frozen puff pastry sheets makes the magnificence of puff pastry accessible to home cooks everywhere. ‘Puff Pastry Perfection’ is more than just another collection of baked goods. It is a burst of extraordinary flavors that surprise and delight, along with foolproof instructions to make home cooking into baking heroes

Paperback,  237 pp,  $23.95. Buy now

Perfect Light Desserts: Fabulous Cakes, Cookies, Pies, and More Made with Real Butter, Sugar, Flour, and Eggs, All Under 300 Calories Per Gene   by Nick Malgieri
verybody loves dessert, but nobody loves the calories. Perfect Light Desserts offers recipes for desserts rich enough to satisfy any sweet tooth — but with sensible calorie counts. Master baker Nick Malgieri and healthful food expert David Joachim have joined forces to create 125 exceptional desserts without the usual quantities of fats and sugars. The focus is on flavor and texture achieved through balanced ingredient combinations and superior baking techniques. Not a single recipe has more than 300 calories per serving. The results are nothing short of spectacular, with desserts that range from devil’s food cake (complete with fluffy icing) to a lemon custard highlighted with a colorful raspberry sauce. Old-fashioned American favorit

Hardback,  336 pp,  $41.95. Buy now

Bread!  by Kathryn Hawkins
Nothing celebrates the comfort of home more than the smell of baking bread. And with Bread!, you can enjoy all the pleasures–with very little work!–of making this dietary staple. Novices, never fear! A thorough Introduction explains the basic steps and variety of ingredients, followed by Bread-Machine Basics, Handy Hints, and Troubleshooting. What follows are more than 90 recipes for loaves, cakes, tea breads, and homey favorites, including: – Olive and pesto sourdough loaf – Boston-style brown bread – Smoky potato and corn bread – Almond Danish pastries – Chocolate truffle cake – French toast A section on Accompaniments provides further inspiration to help you round out your meal.

Paperback,  176 pp,  $22.95. Buy now

Grand Livre de Cuisine: Alain Ducasses’s Desserts and Pastries   by Alain Ducasse
The second title in the Grand Livre de Cuisine series, this book covers the art of making desserts and sweets, according to master chefs Alain Ducasse and Frederic Robert. A perfect complement to Ducasse’s earlier book on the art of savoury foods, this dense, carefully constructed and beautifully styled book, with 250 recipes and more than 650 photographs, invites the reader to discover every aspect of sweets and desserts. Dessert and pastry recipes are presented on double-page spreads and illustrated with close-up photos of the finished dishes. Pastries, viennoiseries, breads and rolls, candies, chocolate creations, ice creams and sorbets, fruits and flavourings: everything is included, from traditional and basic recipes to more audacious

Hardback,  584 pp,  $330.00. Buy now

500 Cakes and Bakes  by Martha Day
Over 500 delicious, easy-to-follow step-by-step recipes for cakes, cookies, pastries, bakes, teabreads, tarts and pies. There is a nutritional analysis of every recipe, and a special chapter on low fat baking presents delicious healthy alternatives for guilt-free bars, buns, pastries, cakes and teabreads.

Hardback,  256 pp,  $45.00. Buy now

Tarts and Pies  by Maggie Mayhew
A selection of fantastic sweet and savoury recipes with over 100 beautiful colour photographs. Explores the art of making tarts and pastries and provides all the essential information for making successful pastry. Includes recipes for all types of pastry from shortcrust and puff to choux, filo and strudel, and offers practical advice on preparing fillings, glazes and sauces.

Hardback,  64 pp,  $16.95. Buy now

Bakery Desserts  by Amernick
Named one of the country’s top ten pastry chefs by both Chocolatier and Pastry Art & Design magazines and nominated five times for the James Beard Pastry Chef of the Year award, Ann Amernick is one of the nation’s most accomplished dessert makers. Now, in The Art of Dessert she shares nearly 100 recipes for artfully distinctive desserts the summation of her long and distinguished career as a baker. Amernick’s creations often recall familiar foods and flavors a cheese danish, for example, or a Reese’s Peanut Butter Cup but in her hands, the familiar becomes something truly extraordinary: Apricot and Custard Danish Sandwiches, or Peanut Butter Cream Truffles with Shortbread and Raspberry Gelee. Spanning the whole range of dessert possibilitie

Hardback,  382 pp,  $49.95. Buy now

Pizza   by Diane Morgan, Tony Gemignani and Scott Peterson and others
If you love pizza, this wonderful book reveals how easy it is to make it at home.Thick crust, thin crust, on the grill, kid-friendly, quick and easy, and even desserts – Pizza delivers. Prefer the thick, rounded edge crust of classic Neapolitan pizza? Start with Margherita, a traditional favourite with slices of tomato, mozzarella and basil. If you swear by deep-dish pizza, you won’t be able to resist the sausage, garlic and cheese. Unusual toppings are contemporary and the Thai Curry Chicken and the Hawaiian-esque Big Kahuna are delicious examples. Add to this step-by-step dough tossing instructions from pizza-throwing champion Tony Gemignani, and you’ll soon find that your favourite pizzeria is right in your own kitchen.

Paperback,  168 pp,  $26.95. Buy now

The Pastry Queen  by Rebecca Rather
Reflecting the finest produce and culinary traditions of the Lone Star State, the chef-owner of Rather Sweet Bakery puts her own spin on such tasty treats as Bacon-Cheddar Scones, Texas High Hairs Tarts, Fourth-of-July’s Fried Pies, Turbo-Charged Brownies with Praline Topping, Kolaches, and other all-original recipes.

Hardback,  240 pp,  $53.95. Buy now

Pie In the Sky  by Susan G. Purdy
A guide for successful baking in altitude-challenged regions offers specific guidelines on how to overcome atmospheric obstacles, sharing a host of tested recipes that can be customized for a variety of altitude needs. By the author of Have Your Cake and Eat It, Too. 25,000 first printing.

Hardback,  320 pp,  $41.95. Buy now

Tarts with Tops on  by Tamasin Day-Lewis
No food comforts and nurtures like a proper home-made pie. You can dress pies up or dress them down. Make them classic or modern, savoury or sweet, shroud them in butter crisp pastry or top them with creamy potato. Eat them hot, warm or cold, with a slug of vanilla custard, a dollop of creme fraiche. You can fold the fruit in, tuck the crust under, build up the layers. Tamasin’s exquisite selection includes classics like Chicken Pie, the Cornish Pasty, la Torta di Zucchini, a Galician Pork and Sausage Pie, the traditional Russian Salmon Pie, and a delicate Feta, Rice and Yoghurt Pie. Sweet pies include apple pies, a Sugar-topped Cherry Pie, Raspberry Ripple Ice-cream Pie, Shaker Lemon Pie, Peach Pie, Southern Pecan Pie, Key Lime Pie.

Hardback,  144 pp,  $29.99. Buy now

The Cook’s Book: Patisserie  by Loretta Sartori
Written by a top pastry chef this book gives a step-by-step guide to preparing cakes, gateaux and tortes, chocolate creations, pastries and yeast products for patissiers. Includes creams, sauces and fillings. Desserts are also covered.

Paperback,  352 pp,  $81.95. Buy now