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By Patty Pinner
Taunton
Released: 2007-09-18
Hardcover (176 pages)
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“Women sharpen women. I’m convinced that you can learn a lot about a woman based on what she feeds herself and the people she loves; a woman’s recipes--especially her prized recipes--are a revelation of who the woman is: what she thinks, how she behaves, what she values, and how she lives her life.”
This is a collection of 70 such pie recipes, gathered from the women in author Patty Pinner’s life--family, friends, women who are part of her own personal history. What distinguishes this book is its utterly beguiling storytelling--each recipe is accompanied by a story told on the woman known for making the pie, from Sister Baby’s Buttermilk Pie to Miss Hatfield and Her Jelly Pies. It also filled with the truths handed down by our mothers (or that we wish had been handed down by our mothers) like: “An unhappy husband will ask for toasted snow” and “You don’t want a man who is jealous of nothing or everything.” This is a cookbook that’s about love, life, family, friendship, and community as much as it is about the recipes. |
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By Ken Haedrich
HARVARD COMMON PRESS
Paperback (608 pages)
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The most comprehensive and straightforward book ever written on the topic, Pie is a complete guide to how easy it can be to make perfectly praiseworthy pies. After providing an overview of the pie making process, Ken walks you through pastry making, using a food processor, an electric mixer, or simply your hands. You will learn how to choose the proper pan for a nicely browned bottom crust; how to roll out the pastry; how and why to prebake crust; how to prevent burned edges, and even how to decorate your pie. Includes 300 no-fail recipes for: Classic and new fall pies: Very Cranberry-Pear Pie, Spiced Pumpkin Indian Pudding Pie, Brown Sugar Apple Pie Berry pies: Strawberry-Rhubarb Crumb Pie, Sour Cream-Blackberry Pie, Wild Blueberry-Maple Pie Summer fruit pies: The Ultimate Four-Cherry Pie, Lemonade-Peach Pie, Fresh Plum and Port Pie Nut pies: Molasses Walnut Pie, Butterscotch Pecan Pie, Trail Mix Peanut Butter Pie Custard pies: Three Sisters Coconut Buttermilk Pie, Classic Chess Pie Icebox and ice cream pies: Watermelon Chiffon Pie, Classic Lemon Meringue Pie, Creamsicle Ice Cream Pie 639 pages |
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By Rose Levy Beranbaum
scribner
Hardcover (704 pages)
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Click Here | - The Pie And Pastry Bible by Rose Levy Beranbaum
Product Description:
The Pie and Pastry Bible is your magic wand for baking the pies, tarts, and pastries of your dreams?the definitive work by the country's top baker who's a frequent contributor to all the major food magazines and The New York Times. This extensive, 692 page cookbook includes: More than 300 recipes, 200 drawings of techniques and equipment, and 70 color pictures of finished pies, tarts, and pastries Easy-to-follow recipes for a variety of pies, tarts and tartlets, turnovers, dumplings, biscuits, scones, crostadas, galettes, strudel, fillo, puff pastry, croissants, Danish, brioche, sticky buns, cream puffs, and profiteroles All kinds of fillings, glazes, toppings, sauces, and pastry creams A separate chapter devoted to making foolproof flaky, tender, and original crusts of every kind imaginable Countless tips that solve any pastry problem Extensive decorating techniques for the beginner baker and professional alike that show you how to make chocolate curls, pipe rosettes, crystallize flowers and leaves, and much more? |
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By Stephanie Anderson
Becker & Mayer
Spiral-bound (113 pages)
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Key Lime . . . Peach blackberry . . . Sour cream raisin . . . Maple walnut . . . Chocolate pecan . . . Killer Pies presents 50 fresh-baked recipes from award-winning bakers across North America. These passionate pie masters share their fail-proof methods for producing flaky perfection in delicious, unforgettable variations on this classic dessert. Luscious color photographs accompany each tried-and-true recipe along with a regional guide to the diners, cafes, bakeries, and farms that serve up the originals. Stuffed with the tastiest ingredients from Santa Fe to Winnipeg, Killer Pies serves up a sweet filling of mouthwatering satisfaction! |
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By Ronald M. Silver
Wiley
Hardcover (384 pages)
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"One of my fondest childhood memories is of my aunt's pies cooling on the window sill, while father sat with his deputy . . . wait . . . that might be Opie Taylor. If you love pie, and I can only assume you do, Bubby's pies are the best. I'm eating one right now."
--Jon Stewart
"I almost ate the book! If my bubby made pies like this, I'd weigh 400 pounds."
--Billy Crystal
"If a pie cooling in a country breeze is your idea of baking nirvana, with its golden crust and juicy filling beckoning, then the delightful recipes in Bubby's Homemade Pies will guide you toward that goal and, perhaps, initiate the appearance of 'Pie of the Month' at your house. Now wouldn't that be a sweet and welcoming sight?"
--Lisa Yockelson, award-winning author of Baking by Flavor and ChocolateChocolate
"My dad always says, 'Save your fork, there's pie!'"
--Kate Douglass, owner of The Spotted Pig |
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By Betty Crocker Editors
Betty Crocker
Spiral-bound (160 pages)
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Make tasty dinners and desserts easy as pie! Do you have a box of Bisquick on your shelf? Why not whip up tempting home-baked pies that are impossibly easy and impossibly delicious? These pies magically make their own crust, and they're a hit with kids and adults alike. Whether filled with ground beef, chicken, cheese, vegetables, or fruit, they're perfect any night of the week-great after work or for casual get-togethers and potluck suppers. Try These All-Time "Impossibly Easy" Favorites: - Coconut Pie
- Chicken and Broccoli Pie
- Cheesy Tuna Pie
- Zucchini Pie
- French Apple Pie
- Cheeseburger Pie
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By Carole Walter
Gramercy
Released: 2006-08-01
Hardcover (512 pages)
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Carole Walter makes it easy for even beginners to create delicious pies and tarts. Simple, step-by-step instructions show how to make both American-style pie pastry and French-style tart pastry. Also included are the four basic recipes on which all other pies and tarts are based. Finall, Walter offers over 150 recipes for both sweet and savory pies, tarts, and sauces, including:
• Blueberry Crumb Pie with Warm Blueberry Sauce
• Java Eggnog Pie
• Flourless Macaroon Tart in Almond Nut Pastry
• Apple Tarte Tatin
• Wild Mushroom Tart with Savory Streusel
This accessible book is a must-have for beginners and an ideal reference for experienced pastry chefs. |
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By Carolyn Beth Weil
Free Press
Hardcover (120 pages)
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With the best ingredients and a little practice, baking is just as easy as pie -- and there's no better way to enjoy juicy, ripe fruit or a silky chocolate or lemon custard than with a delicious, flaky crust. And, when made from scratch, a pie or tart is a simple way to make any meal special. Williams-Sonoma Collection Pie & Tart offers more than 40 recipes that will inspire you to bake pies and tarts at any time throughout the year. Whether you want to serve an elegant pear tart at an autumn dinner party, need to satisfy a craving for a piece of old-fashioned banana cream pie, or are simply looking for a recipe that uses up an abundance of plums from your backyard tree, you will find plenty of irresistible ideas inside. In addition, a chapter devoted entirely to rustic tarts offers new ways to serve up some of your favorite seasonal fruits as simple and beautiful desserts. Beautiful, full-color photographs of each pie and tart make it easy to decide which one to prepare, and photographic side notes throughout explain key ingredients and techniques, making Pie & Tart much more than just a fine collection of recipes. A detailed basics section and glossary also help you to discover the pie- and tart-baking secrets that will assist you in making these well-loved desserts for many years to come. Old-fashioned apple pie, fresh fruit tart with pastry cream, billowy lemon meringue pie, or silky chocolate pie -- These are just a few of the pies and tarts that hold places of honor among our all-time favorite desserts. Williams-Sonoma Collection Pie & Tart offers more than 40 easy-to-follow recipes that will inspire you to bake familiar classics as well as fresh new ideas. From exquisite crème brûlée tartlets to a luscious summer peach pie to an irresistibly sweet pineapple galette, you will find a pie or tart recipe inside perfectly suited for any occasion. This beautifully photographed, full-color recipe collection is certain to become an essential addition to your kitchen bookshelf. |
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By Barbara Swell
Native Ground Music
Paperback (72 pages)
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The Lost Art of Pie Making shows you how to make a darn good pie in a jiffy. You'll feel like you're in your grandma's kitchen, where she teaches you the secrets of her tender, flakey pie crust and shares recipes taken from handwritten 19th century cooking journals, recipes like Dutch Oven Apple Cherry, Vanilla Crumb, Fresh Raspberry, Louisianna Peanut, Sour Cherry Ammaretto, and dozens more. There are also scores of vintage photos, pie insults, pie superstitions, pie advice, why men love pies and tips on how to host your own pie contest. |
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By Maida Heatter
Andrews McMeel Publishing
Hardcover (288 pages)
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There is no better way to impress a houseguest than with a dessert by Maida Heatter. While this is not a cookbook for beginners (some of the recipes run three pages in length), those who venture forth to try Heatter's masterpieces will not be disappointed. The Queen of Desserts, as she has been called for decades, has included handy cooking basics, from the best way to wash blueberries to how to tell if you really have a pint of strawberries (it will actually measure a quart and will weigh a pound). Her recipes are the stuff of heaven: Savannah Banana Pie with Macaroon Crust, Coffee and Cognac Cream Pie, Pear and Almond Tart, and Washington State Cherry Cobbler. Heatter's recipes, while on the longish side, are simple to follow. You'll pick up tips for making pies perfect and learn the difference between a buckle, a crisp, a cobbler, a crumble, and a betty. The book goes beyond tarts and pies to include other desserts such as bread puddings, flans, soufflés, ices, sorbets, and mousses. |
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