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Eric Kayser's Sweet and Savory Tarts
Flammarion
ISBN 2-0803-0556-5
Published May 2007 - Hardcover - 159 pages - $34.95

Not being much of a baker myself, I do enjoy a challenge from time to time.  Now you would think that tarts are easy to make; just pile fruit on top of pastry or a crust, and Bob's your uncle.  Not.  I've always had a penchant for French tarts, and would devour them whenever in the country.  I have successfully made a couple but I've never seen the likes of the creations in Eric Kayser's fabulous book.  For a quick sampling (and a bout of salivating), just look at the back cover.  Simply stunning.  And tarts are wonderful alternatives to baking cakes or making dinners, and you get the health aspect from the fruit or vegetable.  Yes, tarts are not only sweet.  Kayser offers us Quiches and Savory Tarts, Fruit Tarts, Chocolate Tarts (brace yourself!), and Sweet Tarts.  But, before you charge off and make his tarts, do read his "My Favorite Pastries" (you'll get to know how to make Puff Pastry, Croissant Pastry, Viennoise Pastry, Breton Shortbread Pastry, and more!) and his "My Secrets" - invaluable information.  Kayser is a fourth generation Parisian baker, with his own bakery cafes around the world, so I think he knows what he's talking about - learn from those who know.  Two good tips I learned: for sweet pastries, use a cake flour without additives or raising agents, and for doughs that rise, use all-purpose flour.  Some of his creations I lusted after include: Field Mushroom, Feta, and Cherry Tomato Quiche; Curried Cilantro Asparagus Quiche; Parma Ham and Pear Tart; Marinated Salmon and Mozzarella Tart (oh, Lord!); Apricot Pistachio Tart (yummy); Pear and Fig Tart (impressive); Milk Chocolate and Caramel Tart - Stop Me!  There are SO many fantastic things to make.  You'll impress everyone, even yourself.
Exquisitely illustrated.  No nutritional guides.
Conclusion - A MUST-HAVE book.  Indispensable for those who entertain and are looking for something new to make and serve.  Fabulous.  Oh, check out his Chocolate Trio on page 137.