Galette!
Sweet and Savory Recipes as Easy as Pie
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- $279.00
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- $279.00
Descripción editorial
The genius galette—unfussy, easy to make, and fully customizable—is presented in 50 mouthwatering recipes in a book that every baker needs in their library.
The galette is a rustic, freeform tart. It requires a few simple ingredients, and minimal equipment, meaning that with some pantry basics, a home cook can put one together for no more than the cost of fresh (or frozen!) produce. A galette can be sweet or savory, filled with any imaginable combination of fruits or veggies, meats, cheeses, and spices. Great for a party, they can be prepared in advance, but they also come together quickly when you’re in a pinch—and galettes can be made year-round with whatever produce is available.
Galette! celebrates this humble pastry, offering easy-to-follow and customizable recipes. With one basic crust recipe, endless galette possibilities are within reach. Incorporate summer’s bounty into a galette with peaches and granola or use pantry items in a galette with marinated artichokes and tomatoes. Brown-Buttered Apples and Honey, rolled out and baked like a slab pie, is the perfect dessert for a crowd, while individual Lemony Spinach and Rice galettes work well for a family dinner.
No matter the filling, galettes are the ideal, foolproof bake for home cooks.
PUBLISHERS WEEKLY
Food writer Firkser dials in on the galette—a convenient open-faced pie that is eminently suited to "riffability"—in her focused and innovative debut. She provides a master recipe for dough, complete with step-by-step photographs and meticulous instructions for making it by hand or using a food processor, followed by a few variations, including a chocolate version and one made with buckwheat. A handful of sauces and toppings also open up possibilities for experimentation. Filling options lean classic but with a twist, like plums sprinkled with black pepper and tarragon, and thin lemon slices over a cream cheese mixture. The author also plays with form, as in recipes for individual chocolate-hazelnut hand pies, and a deep-dish peach treat. Savory choices include a slab pie with radishes and red onion and another with an eggplant parm filling. A chapter of galettes made with pantry staples—marinated artichoke hearts, rotisserie chicken—is particularly clever. Firkser is quick with a tip, like how to use leftover dough to make cookies, and her explanations of the method for assembling galettes, which always includes a quick set in the freezer, are clear and colloquial. The result is a promising first outing that is greater than the sum of its 50 recipes.
