9 New Cookbooks for Spring 2014
Pies and Tarts: The Definitive Guide to Classic and Contemporary Favorites from the World's Premier Culinary College by The Culinary Institute of America and Kristina Petersen Migoya
Achieving a flaky crust is a cakewalk with this handbook’s easy to follow CIA-tested recipes. The author, a renowned pastry
instructor at the Culinary Institute of America, draws from home baking traditions and professional chefs: her mother’s rhubarb
pie sits comfortably next to a Roasted Ginger Plum Tart.
To buy: $21, amazon.com.