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Tarts With Tops On or How to Make the Perfect Pie
Combines classic techniques and innovative ingredients to create a variety of delicious sweet and savory, American and international favorites, including Welsh chicken and leek pie, bacon and egg pie, and Mississippi mud pie.
144 pages, Hardcover
First published September 11, 2003
19 people want to read
About the author
Tamasin Day-Lewis
27 books5 followersFrom an illustrious family, Tamasin has also made a name for herself, in her own niche: cooking.
Tamasin is the daughter of Cecil Day-Lewis, poet laureate, and her brother is the acclaimed actor, Daniel Day-Lewis. She has established a career as a respected food writer - combining sophistication, literary skill and culinary class.
As well as writing a weekly food column for The Daily Telegraph, Tamasin's cookbooks have covered a range of comforting, rural recipes, from the preparation of seasonal dishes and picnics to the art of pie-baking and 'proper', slow cooking. She is a food purist and is known for her valiant promotion of all things organic and regional. She champions local products versus the supermarket giants.
Tamasin's books are refreshingly different for several reasons. She writes "for people who appreciate good food, for people of all skills." She collects recipes on her travels and sees her recipes as "a link with people" and her style is totally unique. Half novel, half practical, her pages are filled with fascinating background information on ingredients, memories, historical anecdotes, and all in impressively poetic language. Her book West Ireland Summers was a collection of favourite recipes taken from and inspired by her childhood in County Mayo. The rural theme continues in Tamasin's two series' for Good Food Channel, in which she cooks at her family home in the country.
Tamasin is the daughter of Cecil Day-Lewis, poet laureate, and her brother is the acclaimed actor, Daniel Day-Lewis. She has established a career as a respected food writer - combining sophistication, literary skill and culinary class.
As well as writing a weekly food column for The Daily Telegraph, Tamasin's cookbooks have covered a range of comforting, rural recipes, from the preparation of seasonal dishes and picnics to the art of pie-baking and 'proper', slow cooking. She is a food purist and is known for her valiant promotion of all things organic and regional. She champions local products versus the supermarket giants.
Tamasin's books are refreshingly different for several reasons. She writes "for people who appreciate good food, for people of all skills." She collects recipes on her travels and sees her recipes as "a link with people" and her style is totally unique. Half novel, half practical, her pages are filled with fascinating background information on ingredients, memories, historical anecdotes, and all in impressively poetic language. Her book West Ireland Summers was a collection of favourite recipes taken from and inspired by her childhood in County Mayo. The rural theme continues in Tamasin's two series' for Good Food Channel, in which she cooks at her family home in the country.
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Displaying 1 - 5 of 5 reviews
November 27, 2019
Quite a savory pie cookbook, alas, many are meat. Classic entries that make the mouth water. Worth reading.
October 29, 2011
i forgot to review this one. AMAZING.
July 21, 2016
I am so excited about reading this book!
January 15, 2012
All round great little book for basic home baking recipes for pies and tarts.
December 26, 2015
YES. This is a keeper!
Displaying 1 - 5 of 5 reviews