I am the proud owner of many of Stephane Reynaud's books — the pink gingham'd Pork & Sons is an enduring delight — and am always lured by his hearty, unpretentious recipes. And this book is packed with them, from the (relatively) easy to the complicated, Pies and Tarts bears his trademark French elegance : a mixture of earthiness, simplicity of flavour and respect for technique. I have to say the unremitting brownness of the photographs may not initially lift the spirits, but the food does, and I've chosen a recipe that not only makes me salivate instantly, but also is not daunting to make.
Bacon-Sausage Roll From Pies And Tarts by Stephane Reynaud, published by Murdoch Books, 2012.
