Baking in all its diversity

A worthy collection of recipes for open, closed, and braided pies, quiches, tarts, and tartlets that will decorate your table on weekdays and holidays as a main dish or dessert. You will learn how to prepare the base for many varieties of pies (pâte brisée, shortcrust pastry, puff pastry, dough with various additives and fillings) and get acquainted with a wonderful variety of delicate and hearty fillings. Cheese, vegetables, ham, potatoes, shrimp, nuts, mushrooms, fragrant herbs, cream, jam, and jelly — your favorite products, the freshest and most aromatic, will form the basis of exquisite fillings for freshly baked pies, creating coziness and harmony in your home!