Book of Tarts
Form, Function, and Flavor at the City BakeryBook - 1995
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.
Publisher: New York : W. Morrow, , ©1995
Edition: First edition
Branch Call Number: 641.8652 Ru
Description: 113 pages : color illustrations ; 24 cm