Students will revived a copy of Tart It Up. and the author will demonstrate two tarts, of the tarts on the menu: |
Salmon Whole Grain Mustard Tart
Fig Lardon and Dolcelatte Tart
West Indies Chocolate Tart
About Tart It UP!
From a 'proper' quiche to an indulgent raspberry cheesecake pie, Eric Lanlard, bestselling author of CAKE BOY and star of UK televisions Baking Mad, shares his secrets for creating great pies and tarts in TART IT UP!
Pies and tarts are the ultimate comfort food. Whether sweet or savory, elegant or hearty, they are great for relaxed entertaining, family get-togethers and even weekday suppers. In this irresistible book, Eric Lanlard, AKA Cake Boy, demonstrates how to make the best pastry and shares his favorite recipes for sweet and savory tarts and pies. His recipes include classics with a twist plus ideas inspired by his travels, using deliciously imaginative flavor combinations.
In the first part of the book, Pastry Basics, Eric shares his professional expertise and provides step-by-step instructions for making every type of pastry - shortcrust (sweet and savory), puff, almond, chocolate and brioche. He shares a wealth of helpful baking hints to ensure a great bake every time. After all, the pastry is the foundation, literally and figuratively, of the pie.
Savory Tarts & Pies features such classics as a 'Proper' Quiche Lorraine, Brittany Seafood Tart and a Cider and Pork Pie, plus attention-grabbing recipes such as a gorgeous Heirloom Tomato Tatin, a Fig, Lardon and Dolce Latte Tart, Lamb and Moroccan Spice Pie, and a Curried Chicken Tart. The chapter ends with a selection of quick bake recipes using pre-made pastry (for when time is short) and a delicious collection of accompaniments including salsas, chutneys and vegetable side dishes.
Sweet Tarts and Pies brings some of Eric's trademark glamour to the dessert course - including a Strawberry Tart 'Royal', Exotic Fruit Meringue Crumble Pie and an Apricot, Honey and Pistachio Tart. Sweet pies include an Old-fashioned Apple Pie, Ginger Pear Frangipane Pie, and a Classic Blueberry Pie. Once again, there is a selection of quick bake recipes for desserts in a flash and a choice of accompaniments, including flavored creams, spiced fruits and the perfect Creme Anglais.
With stunning, mouth-watering photography by Kate Whitaker and Eric's foolproof recipes for tarts and pies that look and taste fabulous, this wonderful book is a great way to bring some of Eric's culinary magic into your kitchen every time you bake.
About the Author
Eric Lanlard is a master patissier. Since moving to the UK 22 years ago, the 43 year old Frenchman has changed the face of British Patisserie, earning himself a reputation for inspirational cakes and an A-list clientele, including Madonna, Sir Elton John, and Elizabeth Hurley.
Twice winner of Continental Patissier of the Year at the British Baking Awards, Eric's unique combination of craftsmanship and unbridled creativity has made him the premier cake-maker for celebrity celebrations. Eric has appeared on numerous television programs in the UK and hosted his own series called Glamour Puds. His second TV series, Baking Mad, is currently showing in the UK on Channel Four. In the US he appeared on Ace of Cakes and provided commentary on the royal wedding cake for both Lifetime Television and the Wedding Channel. In May 2007 Eric opened Cake Boy a retail emporium and baking school housed in a luxury riverside development in South West London.
Eric's illustrious career began at the respected Le Grand Patisserie, Brittany, where he was voted Best Apprentice Pâtissier and went on to study the craft of Chocolatier with Arens-Scheer in Luxembourg. When called up for national service, Eric took up position as Captain's pastry chef aboard the French flagship Jeanne D'Arc, where he cooked for world dignitaries, including President Mitterand.
In 1989, he was hand-picked by Albert and Michel Roux and brought to London, where he was quickly promoted to run their entire Patisserie business. Eric stayed for six years, during which time he established his own ambitions and vision that would later revolutionize patisserie in the UK.
Laboratoire 2000 a wholesale business was established in 1995 bringing a fresh new style to the bakeries of London restaurants, caterers and London's leading retailers including Fortnum and Masons. He launched Savoir Design in 2000, taking direct commissions for visionary celebration cakes, before opening Cake Boy in 2007.
In addition to his many achievements, Eric is now poised to be one of the first chefs in space, having signed up for Virgin's Intergalactic program.
To learn more about Eric Lanlard and Cake Boy, please visit www.cake-boy.com Video is available.
Cooking by the Book (View)
13 Worth Street, 3rd Floor
New York, NY 10013
|Minimum Age: 16|
|Kid Friendly: No|
|Dog Friendly: No|
|Wheelchair Accessible: No|