Tarts with Tops On or Wild Vegetarian Cookbook

Tarts with Tops On: Or How to Make the Perfect Pie

Author: Tamasin Day Lewis

     "Is there anyone who doesn't inwardly melt at the sight of a golden glazed pie crust with its little cottage chimney of steam wafting the scent of buried juices, the auguries of delight of what lies beneath? A classic steak and kidney, a soothing chicken pie, the crisp crumbliness of a raised hot water pie crust, the sugar-topped exuberance of a fruit pie, its crackling of sweetness concealing the acid fruit below, the buttery spiced whiff of an apple pie..."

Tarts with Tops On is a celebration of the pie, this most traditional, comforting, and delicious of foods, as enjoyable in the making as in the eating.

Tamasin Day-Lewis draws upon classic combinations to create her own versions of many savory pies, such as Bacon and Egg Pie; the Cornish Pasty; Tourte de Pacques, a traditional Easter pie with eggs, artichokes, and spinach; Hunter's Pie; and a delicious Feta, Rice and Yogurt Pie.

There is a selection of Other People's Pies, Sweet Pies, and a chapter on American Pies that includes Shaker Lemon; Key Lime; Mississippi Mud and Jefferson Davis Pies.

Tamasin shows how to make pastry for every type of pie, easy infallible recipes that produce pastry invariably superior to anything you can buy.

Savory or sweet, simple or sophisticated, traditional or innovative, Tarts with Tops On has a pie to impress for every occasion.

 

About the Author:
Tamasin Day-Lewis is widely regarded as one of the top food writers today. She is a regular contributor to Vogue, Vanity Fair, and The Daily Telegraph. Her first U.S. publication, The Art of the Tart, was published in 2001. Tamasin has just launched her first food show in Britain, Tamasin's Weekends. She lives in western England and Ireland.

Publishers Weekly

In her first American publication, British food writer Day-Lewis presents sweet and savory pies, covering English, American and traditional pies. Many of her savory pies, accompanied by helpful full-color photos, are wonderfully hearty, such as Galician Pork and Sausage Pie and Somerset Pork Pie with Cider and Apples. There's also the delectable Rabbit Pie, made with prunes, apple cider, bacon and sage, as well as Salmon Baked in Pastry with Ginger and Currants. Day-Lewis naturally offers a version of the Shepherd's Pie ("the classic Monday supper after a Sunday roast"). She includes a selection of raised pies, such as the Melton Mowbray Pork Pie, with pork shoulder and back bacon, as well as a Game Pie, which can be made with pheasant, partridge or grouse. Her sweet pies are just as classic and comforting, such as a Sour Cream Apple and Walnut Pie; and in a section devoted to American pies, she includes recipes for Pecan Pie and Mississippi Mud Pie. (Nov.) Copyright 2003 Reed Business Information.

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Wild Vegetarian Cookbook: A Forager's Culinary Guide (in the Field or in the Supermarket) to Preparing and Savoring Wild (and Not So Wild) Natural Foods, with More Than 500 Recipes

Author: Steve Brill

In his first book, Steve Brill demonstrated how to forage safely for these edible wild plants. Now, he breaks new ground by presenting more than 500 comprehensive recipes for transforming these natural foods into delicious vegetarian meals.

Publishers Weekly

Brill follows his Identifying and Harvesting Edible and Medicinal Plants in Wild (And Not So Wild) Places with this specialist volume aimed at cooking found and gathered produce. Stressing the need to forage safely and not eat any plant unless completely certain of its identification and that it's free of pesticides and herbicides, the author explains "what makes wild food special" before describing methods of preparation and food types, winemaking and the wild food seasons. Main courses and desserts are intermingled so much so that it becomes hard to tell whether the ingredient is a main component or an enhancer. Filled with humorous anecdotes and small descriptions, almost every recipe relies on at least one foraged ingredient, though where possible Brill offers health store alternatives (while Monsieur Wildman's French Dressing calls for wild spearmint, he does suggest cultivated mint; unsweetened apple juice can be substituted for wild apples in Spiced Wild Apple Cider). In the end, the book will appeal to those who enjoy foraging in the wild as well as the vegetarian who is not only health- but also environmentally conscious. (Apr.) Forecast: While Brill has had his share of media attention (David Letterman, Dan Rather and Regis and Kathy Lee have all covered him), this book is nonetheless specialist, and its sales will rely heavily on regional promotion and word of mouth. Copyright 2002 Cahners Business Information.

Library Journal

Brill, the author of an earlier field guide to wild plants, has been conducting "foraging tours" in Manhattan (including Central Park) and throughout greater New York since the mid-1980s. His new book includes dozens of recipes using wild foods, from sassafras and daylily shoots to blue violets and cow parsnips; each entry includes a brief description of the plant as well. Strict vegetarians will be delighted by Brill's recipes; nonvegetarians looking for dishes made with these unusual foods will be disappointed to find so many that call for ingredients like kudzu, lecithin, granules, liquid aminos, and the like (although there are alternatives suggested when possible). For vegetarian and other special collections. Copyright 2002 Cahners Business Information.