Martha Stewart's Deliciously Decadent Pies and Tarts

sandra: Un libro excelente contiene recetas precisas y bien explicadas

United States on May 06, 2023

Craig Wright: Very easy & complete recipes with good variety and pastry tips.

Canada on Mar 04, 2021

Arianna: Ricette buonissime, ne ho testate più della metà e sono risultate tutte ottime! Bellissima grafica e immagini accattivanti

Italy on Feb 07, 2021

Dughi: Come è ovvio che sia il libro di Martha Stewart è molto anglosassone, dalle unità di misura usate per dosare gli ingredienti (munitevi degli appositi misurini) e per indicare la temperatura del forno (gradi Fahrenheit invece che Centigradi) ad alcuni ingredienti. Ma superate queste iniziali difficoltà, tutto sommato non insormontabili, avrete a vostra disposizione un libro interessante pieno di spunti golosi, dolci e salati.
Oltre ad apprezzare le numerosissime ricette, suddivise per tipo, ho trovato utili i capitoli in fondo al libro dedicati alle conoscenze di base: gli ingredienti, gli attrezzi e le preparazioni, queste ultime accompagnate da belle fotografie passo passo dedicate anche alla cura della loro presentazione.

Se le crostate sono una vostra passione, non perdete questo libro.
Pies and Tarts è molto più di un libro di crostate.
E' una raccolta ricca di ricette dolci e salate, buone e ben presentate.
Gli ingredienti, talvolta insoliti, sono sempre da acquolina in bocca.

Italy on Mar 01, 2014

Festina Lente: Bien sûr, c'est un livre en anglais américain, mais avec un minimum d'anglais de base, on s'en sort pour cuisiner. Ce livre est une mine d'or, les recettes sont à la fois des desserts sucrés et des tartes salées. J'ai retrouvé les recettes typiques que je cherchais depuis si longtemps : tarte à la citrouille / potiron que l'on fait traditionnellement à Halloween aux USA, la Cranberry Tart, la tarte au citron meringuée, la tarte tatin, la tarte à la panna cotta etc. Tous les pays sont à la carte ! A chaque recette sa photo et à la fin du livre, quelques pages de "bonus" ( par exemple, comment faire des citrons confis). La décoration des tartes est extraordinaire et si élégante ! J'ai adoré l'idée de faire le drapeau américain avec des baies de couleurs différentes. Tout de suite, la tarte attire l’œil. On en salive d'avance. J'ai commencé deux recettes et tout est parfait : quantité, ingrédients faciles à trouver... A vos moules, prêts, partez !

France on Dec 02, 2013

Combi Valerie: Beh, per chi volesse comprare questo libro deve avere a disposizione i misurini (cups, tbs...)o una tabella di conversione, ma è davvero un bel libro e non c'è nemmeno una ricetta che non farei! Sono tutte invitanti!
Ci sono alcuni ingredienti che sono tipicamente amricani, come ad esempio i "chocolate wafer cookies", ma per chi, come me, adora la pasticceria, può trovare le ricette di questi su internet ed è un'occasione per fare più ricette insieme!
Ogni ricetta ha una foto e molte sono ricche di frutta, cosa che apprezzo visto che di torte italiane alla frutta ce ne sono solo di pochi tipi.
Il libro si suddivide in 10 capitoli:
- classic
- free-form
- sleek
- dreamy
- rustic
- layered
- dainty
- artful
- holiday
- savory (ricette salate)
L'unica pecca è che per ora c'è solo in inglese, quindi per chi non lo "mastica" abbastanza deve tradurre ogni volta.

Italy on Jul 08, 2013

Kindle Customer: I was THRILLED to see this book arrive as I am a " cake and bread baker" and in my yrs of baking,,,,, I can probably count the number of pies I have made on one hand~
Shameful ,,,,and I considered myself a "baker"??

I have made it a priority this year to bake favorite pies for birthdays , home celebrations , picnics and potlucks ~ I thought it was high time I face this challenge head on . I bought tiny pie tins for the children's pies after picking a load of apples from our small orchard

I do think the addition of fruit in many pies/tarts has a healthier edge than heavy layer cakes which I had made for so many years~ and of course, one can control the sweetness~

I was pleasantly surprised at the ease of the first tart I made which was the peach and berry tart.( First chapter)
It is easily made up in only a few minutues, then baked~I baked this for DH to take to a men's breakfast at church ~
It was so pretty that someone said it looked more like decoration than dessert! And it was my FIRST tart! But the TASTE was even better!( he saved a piece for me) I did use the called for addition of cornmeal to the tart crust and it did have a great flavor in an...

United States on Oct 15, 2011

Nik: For those of you who like big bold beautiful pictures and amazing tasting pies, this is a must. Others have already described the book in detail, so i'll say make the Sour Cherry pie... I haven't had one in so long and this one comes out looking beautiful and tasting delicious. Homemade is always best. The Cherry almond galette is really nice also and the chocolate espresso tart is for those with a little extra cash and a more sophisticated palate. The Frangipane Apricot tart is also a must. Instead of vanilla I used almond extract and it made this dessert extra extrodinary. It is creamy, delicate and very flavorful. Martha says to serve it right away, but I refrigerated it over night and the flavors came together even more so. The blueberry pie and apricot hand pies are also really nice. And for the Pate Brisee and Pate Sucree in this book, you can not go wrong. The brisee is really flakey when done right. Took me several trys but i've got it.

There's something for everyone (time to get more pie plates) :D. And the ingredients are so easy to combine. So far these are what i've tried and my family has enjoyed them, highly. This book is not the same as her first pie book....

United States on Jun 22, 2011

pepperminta: I have all of Martha Stewart's cookbooks, so I was pretty excited when this one arrived.

Some of the other reviewers have gone in great detail about the exact recipes etc., so I won't bore you with that.

What I love about this cookbook (as with the rest of her cookbooks) are:

1) a photo for each recipe! I really dislike cookbooks that have a recipe and no photo, particularly for desserts. after all, i want to know what it is going to look like.
2) very clear, concise, and reliable directions.
3) it's very clearly organized (both the cookbook and each recipe)
4) a short blurb on the top for each recipe giving you tips/pointers
5) excellent step-by-step photos/directions in the back of the book for making pate sucree or pate brisee or puff pastry.

I trust Martha Stewart and know she will not put her name on a recipe unless it has been tested over and over.She hasn't failed met yet!

First pie I made was chocolate cream pie. Yes, it's a novice pie, but I have a 3 yr old so I wanted a crowd pleaser (or rather a kid-pleaser). Easy to follow directions for the crust, filling and whipped topping. It was absolutely delicious and looked...

United States on Apr 14, 2011