From this much-loved French chef comes a delicious overview of pies and tarts from every corner of the pastry-loving country.
Reynaud has travelled the length and breadth of France to bring together the very best in regional variations of this favourite dish. The book organises pies and tarts into six sections: Vegetable and Mushroom; Poultry and Rabbit; Beef and Meats; Fish and Seafood; Cheese; and Fruit and Sweet. Complete with a chapter on the best kinds of pastries for each type of pie and tart, this is a perfect book for creating show-stopping favourites for family and friends.
