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One of 2016’s BEST COOKBOOKS*, THE Pie-Baking Bible**, an INSTANT CLASSIC***, with raves from NPR, Oprah.com, USA Today, Bon Appetit, Cosmopolitan, Outlander Kitchen, and more “A new baking bible.” (*Wall Street Journal) “If there’s such a thing as a pie guru, it’s Kate McDermott.” (*Sunset Magazine) “The next best thing to taking one of her classes.”(*The Washington Post) “Gorgeous…a dream of a cookbook.” (*Eat Your Books) “Heartwarming and funny…an instructive debut.” (*Library Journal) “Utterly exquisite, will steal your heart. RUN, don’t walk, to order your copy. (**The Blender Girl) “Not just on crusts and fillings but life itself. A keeper.” (***Atlanta Journal-Constitution) "Whether you’re a seasoned pie hand or a beginner with more enthusiasm than skill, Kate’s got you covered.” (Dorie Greenspan) “One of the best books written on the topic.” (Publishers Weekly) Kate McDermott, who learned to make pie from her Iowa grandmother, has taught the time-honored craft of pie-making to thousands of people. Here she shares her secrets to great crusts (including gluten-free options), fabulous fillings, and to living a good life. This is the only PIE cookbook you need.
The techniques and inspiration you need to achieve “pie confidence” at home. Readers fell in love with Kate McDermott and her story-filled cookbook, Art of the Pie. In this new book, McDermott takes her teaching to the next level. Here, she’s focused more on technique: how to decorate pastry with braided crusts, troubleshoot a custard that won’t set, create beautiful layered pies, and perfectly thicken your fruit filling. Once you have the foundations down, it’s time to mix and match crusts, fillings, and toppings. The dozen “master” recipes—from flaky to tender to cookie crumb crusts, and fruit to cream to chiffon pies—will become part of every pie maker’s repertoire and will open the door for bakers everywhere to conjure pies with self-assurance. There are gluten-free crust options for every pie, including Apple Ginger Maple Bourbon, Raspberry Peach Sunset Chiffon, Double Chocolate Banana... plus recipes for easy homemade ice cream and pie-lets for one or two. Gorgeous color photography by Andrew Scrivani brings Pie Camp to vivid life.
Everyone knows that serving a pie for dessert makes guests happy. And serving one with a beautifully designed crust that makes guests swoon is even better. Pies are easy to make as stunningly attractive as the most decorative cakes using some basic techniques and the appropriate care when working with pie dough. The recipes and techniques presented in this book give any home baker the tools they need to create breathtaking works of pie art. From preparation of the dough to the last moments of baking, all methods are clearly presented using step-by-step photographs. A flat surface, rolling pin, sharp knife, different size and shaped cookie cutters make embellishing an ordinary pie crust easy. The 25 designs, arranged by three levels of difficulty, range from graphic art styles to seasonal-inspired florals. Beautifully decorated pies are a hit on social media, and until now there has not been a book on how to create these stunning works of edible art. Karin Pfeiff-Boschek is a master pie designer and explains in detail her textile-based methods used to reproduce her most popular top crust works of art.
Create 75 beautiful and unique pies using traditional techniques and modern tools from a couple who has baked their way to the top. Get ready for a new, fresh take on baking the ultimate feel-good dessert: pie! In The New Pie, Chris Taylor and Paul Arguin--winners of more than 500 awards for baking (including the 2017 Best of Show Award at the National Pie Championships)--re-examine the wholesome world of pie. Through traditional time-honored techniques, modern cooking methods (like sous vide), innovative flavors (birthday cake; Tahitian pineapple; and mocha "mystery"), and a love for kitchen gadgets (like immersion circulators and silicone texture mats), these legendary competition circuit pie experts reinvent the traditional pastime of pie-making. With step-by-step instructions and playful photography, you'll learn to make groundbreaking creations, including a magnificent Blueberry-Maple Pie with wood-grain lattice, the King Fluffernutter Pie, and a striped chocolate Pie of the Tiger. Whether you are a pie voyeur, new baker, or baking enthusiast you will find inspiration at every turn and pies to satisfy every craving.
Discover insider secrets for mouthwatering photographs Andrew Scrivani, food photographer for the New York Times, is one of the most respected names in the business. He’s also a teacher of the craft, advising #foodporn obsessives, bloggers, photographers ready for the next step, and anyone who loves to shoot and eat, in how to: See the light (craft and shape it the way you want) Embrace the math (calculate ISO, aperture, shutter speed, and white balance) Consider visual storytelling (single vs. multiple image narratives) Master tricks for shooting in restaurants (window, bounce cards) Be a control freak (shop, prep, cook, style, and shoot) Turn passion into profit (work and get paid) Part straight-forward practical advice, part stories from the field, with many of Scrivani’s signature photos, this book will definitely make you hungry.
A bursting-with-personality cookbook from Sister Pie, the boutique bakery that's making Detroit more delicious every day. IACP AWARD FINALIST At Sister Pie, Lisa Ludwinski and her band of sister bakers are helping make Detroit sweeter one slice at a time from a little corner pie shop in a former beauty salon on the city’s east side. The granddaughter of two Detroit natives, Ludwinski spends her days singing, dancing, and serving up a brand of pie love that has charmed critics and drawn the curious from far and wide. No one leaves without a slice—those who don’t have money in their pockets can simply cash in a prepaid slice from the “pie it forward” clothesline strung across the window. With 75 of her most-loved recipes for sweet and savory pies—such as Toasted Marshmallow-Butterscotch Pie and Sour Cherry-Bourbon Pie—and other bakeshop favorites, the Sister Pie cookbook pays homage to Motor City ingenuity and all-American spirit. Illustrated throughout with 75 drool-worthy photos and Ludwinski’s charming line illustrations, and infused with her plucky, punny style, bakers and bakery lovers won’t be able to resist this book.
From the proprietors of the renowned Brooklyn shop and cafe comes the ultimate pie-baking book for a new generation of bakers. Melissa and Emily Elsen, the twenty-something sisters who are proprietors of the wildly popular Brooklyn pie shop and cafe Four & Twenty Blackbirds, have put together a pie-baking book that's anything but humble. This stunning collection features more than 60 delectable pie recipes organized by season, with unique and mouthwatering creations such as Salted Caramel Apple, Green Chili Chocolate, Black Currant Lemon Chiffon, and Salty Honey. There is also a detailed and informative techniques section. Lavishly designed, FOUR & TWENTY BLACKBIRDS PIE BOOK contains 90 full-color photographs by Gentl & Hyers, two of the most sought-after food photographers working today. With its new and creative recipes, this may not be you mother's cookbook, but it's sure to be one that every baker from novice to pro will turn to again and again.
Presenting three hundred recipes, a comprehensive book on American pie focuses on how to make this classic dessert at home, paying attention to ingredients, cooking utensils, oven temperatures, and of course, crust.
From spiced apple and golden syrup pie to grape, honey and mascarpone galette, Phoebe Wood and Kirsten Jenkins set out to reimagine the classics with their ultimate collection of 60 decadent, sweet pies.
No matter how many times you make a pie, it is always different. One day, it's a sugary jam explosion; the next day it's the flakiest crust you've ever eaten. And there are pies for every occasion in this book – from Pear, Maple Syrup and Brown Butter Pies spiced forthat perfect cold-weather dessert, to lighter, fruity pies like Grape, Honey and Mascarpone Galette.
Be inspired to embark on your own pie project: master these, then dream up your own take-anywhere treats.