Tarts: Sweet and Savory

I bought this book from Books for Cooks while still studying at Le Cordon Bleu in London. I used the drunken pear recipe, after making some modifications, for part of the plated dessert product I had to produce for my final patisserie diploma exam. During the final exam, I proceed to cook the pears in red wine and cinnamon and one of the chef instructors walked into the exam room, took a sniff and noted that the air smelled like Christmas. I love this book. The quantities are in weights, not volumes, which is much appreciated. I've found so much inspiration and encouragement from this book. Thank you Ms. Clark for this great resource!

Visual, easy to follow receipes. The pastry making instructions are particularly good. Yummy sweet & savory receipes, everything I have cooked has turned out looking very professional.

The Tarts book has numerous delicious recipes. What is outstanding about this book are the pictures. There are step by step pictures showing how to make pastry dough like puff pastry. For every tart there is a recipe with directions as well as a beautiful, colored illustration to coax you into making that tart. The pictures are macro quality so you can see it with your eyes and taste it with your imagination. Yummy!