If the mouthwatering strawberry pie on the cover isn't enticement enough, the contents of Pies and Tarts, pulled from the archives of the Culinary Institute of America, will make you want to don an apron and start baking.
Kristina Petersen Migoya, a baking and pastry instructor at the Institute, begins with a primer on tools, equipment (from bakeware to digital scales) and ingredients (including a chart on the seasonal availability of fruits and vegetables). She follows with more than a dozen recipes for crusts, with step-by-step instructions for the aspiring piemaker. By the time readers flip to the recipes for sweet and savory pies, quiches, and tarts, they'll be ready to turn on the oven.
All the classics--apple, cherry, pumpkin--are here, along with a wide range of innovative recipes such as lemon-glazed blueberry hand pies and a raspberry mascarpone tart. The savory section ranges from light, filling quiches to heartier pot pies (vegetarian options included). Finally, there's a handful of recipes for crumble toppings, icings, meringues and creative garnishes.
Packed with helpful tips and delectable photos, Pies and Tarts achieves the perfect combination for a cookbook: informative and delicious. --Katie Noah Gibson, blogger at Cakes, Tea and Dreams