Book of Tarts: Form, Function, and Flavor at the City Bakery

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Maury Rubin, the country's most innovative pastry chef, leads readers into their kitchens with enthusiasm and teaches recipes of surprising ease. From the fruit tarts of spring and summer through the chocolate, custard, and cream tarts of fall and winter, the hardest part is deciding where to begin.

Book of Tarts: Form, Function, and Flavor at the City Bakery 1995, William Morrow & Company

ISBN-13: 9780688122546

Hardcover

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