Short
Arnold
Lara MThe Art of Tart by Tamasin Day-Lewis
April 17th 2007 06:12
My boyfriend used to say that “real men don’t eat quiche” but he soon swallowed his words. (Metaphorically) The cute and alliterative title pretty much says it all. But there is a lot more to the humble tart than meets the eye! This liberal description applies to ninety tarts of all varieties, from sweet to savoury delights. It is this very variety on which Tamasin Day-Lewis bases the claim that, “tarts [are] the most satisfying of foods to create and eat.”
The style continues as personal and anecdotal. Tamasin Day-Lewis offers advice along the way, as well as vingettes describing where the recipes came from. These may simply be family classics, while some tarts even have interesting historical backgrounds, such as the Doucet Tart which was enjoyed by both Chaucer (of Canterbury Tales fame) and Henry IV’s court.
Indeed, Tamasin Day-Lewis appears to be quite the authority on tarts and food in general as she is an accomplished writer with an impressive number of titles to her name. Only a few of these are cook books, while the rest are regular columns and even a few documentaries.
The Art of Tart food photography is very appealing, utilising my favourite setting, super macro. The glistening pictures are also very illustrative of how the end product should look.
The glowing colours, neat layout and cute concept would make this book a great gift idea for the cooking enthusiast looking for new niches to explore.
It is believed that the use of low-resolution images and text extracts in this context
• to illustrate the publication in question,
• with the owners’ names either visible on the image itself or written in the image description below,
on the www.foodherald.com hosted on a server in Australia by www.orble.com , qualifies as fair use under Australian copyright law.
The style continues as personal and anecdotal. Tamasin Day-Lewis offers advice along the way, as well as vingettes describing where the recipes came from. These may simply be family classics, while some tarts even have interesting historical backgrounds, such as the Doucet Tart which was enjoyed by both Chaucer (of Canterbury Tales fame) and Henry IV’s court.
www.amazon.com
Indeed, Tamasin Day-Lewis appears to be quite the authority on tarts and food in general as she is an accomplished writer with an impressive number of titles to her name. Only a few of these are cook books, while the rest are regular columns and even a few documentaries.
The Art of Tart food photography is very appealing, utilising my favourite setting, super macro. The glistening pictures are also very illustrative of how the end product should look.
The glowing colours, neat layout and cute concept would make this book a great gift idea for the cooking enthusiast looking for new niches to explore.
It is believed that the use of low-resolution images and text extracts in this context
• to illustrate the publication in question,
• with the owners’ names either visible on the image itself or written in the image description below,
on the www.foodherald.com hosted on a server in Australia by www.orble.com , qualifies as fair use under Australian copyright law.
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