Great Pies & Tarts
| Foreword by | Arthur Schwartz |
| Designed by | Jill Armus |
| Copyright Holder | Carole Walter |
| Publisher | Clarkson Potter/Publishers |
| Illustrator | Rodica Prato |
| Photography | Gentl & Hyers |
| Preface by | Carole Walter |
| Introduction by | Carole Walter |
| Format | Hardback |
| Language | English |
| Copyright | 1998 |
| ISBN 10 | 0-517-7398-X |
| Barcode | 9 780517 703984 |
| EAN 5 | 90000 |
| Library of Congress Classification Number | TX773.W323 1998 |
| Dewey Decimal Classification Number | 641.8'652—dc21 |
| Library of Congress Catalog Card Number | 97-29148 |
| Chapters | Foreword by Arthur Schwartz Preface Introduction 1. Before You Begin Ingredients Fruit and Berry Glossary Equipment Techniques and Procedures 2. The Primer The Pastry Primer Lesson 1: About Apple Pie Lesson 2. About Lemon Meringue Pie Lesson 3: About Open Fruit Tarts Lesson 4: About French Fruit Tarts with Pastry Cream 3. Beyond the Primer Pastry Doughs & Crunchy Shells From Orchards, Vines & Bushes Decadent & Delicious Pie & Tart Potpourri Cobblers, Crisps & Crumbles Out of the Deep Freeze Little Tarts, Pies & Turnovers Lusciously Light & Lean Favorite Savory Pies & Tarts Sauces, Toppings & Garnishes Glossary of Terms Bibliography Mail Order Sources Equivalents and Substitutions Index |
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