The Culinary Institute of America's irresistible new collection of gold-standard pie and tart recipes. With easy-to-follow instructions, stunning photography, and more than 150 can't-fail recipes, 'Pies and Tarts' packs the expertise of America's top cooking school into one comprehensive, must-have collection. 'Pies and Tarts' features all the beloved classics you'll want to make again and again: apple pie, lemon meringue pie, French-style fruit tarts, pumpkin pie, and pecan pie. But don't stop there you'll want to try every outstanding recipe, including crowd-pleasers like Fudgy Walnut Brownie Pie and sophisticated new twists like Roasted Ginger Plum Tart. Mix and match the versatile crust recipes, and follow the suggested variations to play around with favourite ingredients or seasonal flavours. A chapter on savoury dishes such as pot pies, empanadas, and quiches offers brilliant new options for entertaining or family dinners. Whether you're an expert baker looking to perfect your craft or a novice seeking to master the basics, 'Pies and Tarts' is sure to become one of your most treasured volumes. AUTHOR: The Culinary Institute of America is the world's premier culinary college, with a network of 45,000 alumni. Kristina Petersen Migoya is a baking and pastry instructor at the CIA who has worked at Breadline in Washington, D.C., and Bouchon Bakery in California.

Author Biography

Founded in 1946, The Culinary Institute of America is the world's premier culinary college. Dedicated to driving leadership development for the foodservice and hospitality industry, the independent, not-for-profit CIA offers associate degrees in culinary arts and baking and pastry arts; bachelor's degree majors in management, culinary science, and applied food studies; and executive education through its Food Business School. Its conferences and consulting services have made the CIA the think tank of the food industry in the areas of health and wellness, sustainability, world cuisines and cultures, and professional excellence and innovation. The college also offers certificate programs and courses for professionals and enthusiasts. Its worldwide network of 48,000 alumni includes leaders in every area of foodservice and hospitality. The CIA has campuses in New York, California, Texas, and Singapore. For more information, visit www.ciachef.edu.