Eric Kayser's Sweet and Savory Tarts Review

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Eric Kayser's Sweet and Savory Tarts ReviewThis is a superior tart book both for technique and a well-organized array of recipes with some excellent flavor combinations. For the knowledge of the chef, the quality of the recipes and the photography, design and layout of the book I would give it 5-stars.
HOWEVER, hopefully the US publisher will do a little heavy lifting on corrections for the next printing: my advice would be to make a trial run of each recipe before preparing one of these tarts for public presentation, use your best baking judgment on ingredient amounts, and use the weights listed for more accurate measure. Originally published in French, this English language edition does not credit any translator and I would venture a guess that the translator is not a baker, nor did they consult one. Suggested volume equivalents are often glaringly off (e.g. Pate Brisee), and technique for assembly is often better guided by the superior photographs than by the meager written instructions, which can lead to not-so-spectacular results. For example, the recipe for the apricot pistachio tart instructs the baker to use half of the filling mixture to to spread on top of the apricots...if you do this, you will not see any gorgeous golden glistening apricots in your finished product.
It's a little sad when publishing companies "buy-in" a superior foreign published book with excellent technical credentials, but don't bother to invest the time in verifying the technical translations. People will and ought to buy this book for more than the pretty pictures, but they had better know what they are doing in the kitchen until the publisher gets cracking on the corrections.
PUBLISHER: test bake these recipes and correct them.
NOT recommended for beginner bakers.Eric Kayser's Sweet and Savory Tarts Overview

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