by Brian | Jun 21, 2012 | Recipes
For a tart, you need a tart shell and the question arises: what dough to use. For the Semi-Confit Cherry Tomato Tart I blogged two days ago, author Michel Roux of Pastry suggests this Pâte Brisée. This is a short pastry, so called because it does not contain any...
by Brian | Jan 17, 2012 | Cookbook Reviews, Recipes
Yesterday’s post called for a Rich Shortcrust Pasty. Here it is from Pie by Angela Boggiano. The “richness” here is achieved by using only butter for the fat and even 1 tablespoon more than in the “standard” shortcrust pasty in Pie. Angela says that this crust is fine...
by Brian | Dec 8, 2011 | Dessert Digest, Recipes
First, that is not my picture. It comes from www.davidlebovitz.com. David is a marvelous food writer, author, and photographer. His ice cream book, The Perfect Scoop, is unsurpassed. No doubt, he took this picture. Last week, I blogged about a incredible pastry,...
by Brian | Oct 14, 2009 | Cookbook Reviews
Have you ever looked at a perfect picture in a new cookbook and just wanted to lick the page? And then you pause and say, “It’s SOOO beautiful. I could never do that myself. And even if it came out looking great, would it taste great?” Beauty to...