From this much-loved French chef (author of Pork & Sons, Ripailles, Rotis, 365 Good Reasons to Sit Down and Eat and Barbecue) comes a delicious overview of pies and tarts from the regions of France. The book organises pies and tarts into 6 sections: Vegetable & Mushroom; Poultry & Rabbit; Beef & Meats; Fish & Seafood; Cheese; and Fruit and Sweet. Reynaud has travelled the length and breadth of France to bring together the very best in regional variations on this favourite of dishes. Complete with a chapter on the best kinds of pastries for each type of pie & tart, this is a perfect book for creating show-stopping favourites for family and friends. Key Selling Points: Stephane is very popular with the UK food media and will be doing a PR trip, including Saturday Kitchen, to coincide with publication of the book. A beautifully photographed and produced book at an excellent price Contains 80 recipes from sweet to savoury and covering a wide variety of regional French recipesStephane Reynaud is chef and owner of Restaurant Villa9trois in Montreuil, just outside Paris. He won the 2005 Grand Prix de la Gastronomie Francaise with his book Pork & Sons. His other cookbooks include Terrine, Ripailles, Rotis and 365 Good Reasons to Sit Down to Eat, Stephane Reynaud's Barbecue.
