This item is not available for this region.
In this engaging, comprehensive guide, award-winning food stylist Erin Jeanne McDowell shows you how to successfully make sweet and savory pies, demystifying pie making by explaining the “why” as well as the “how-to” for every stage of the process.
She begins with an overview of pie-making equipment and methods of storing, refreshing and freezing pies. The book’s initial chapters cover the stages of making pie dough, from selecting and mixing ingredients to chilling, rolling out and baking, and include recipes for more than 20 different crusts. She also shows how to dress up a pie with eye-catching edging, lattice tops, garnishes and swirled or layered fillings.
The sections that follow are organized by pie type (fruit, custard, cream, chiffon, cold set and savory) and contain more than 80 additional recipes rated for difficulty level (easy, medium or hard) as well as suggestions for variations, recommendations for crusts and finishes, and helpful make-ahead and storage tips.
Supplemented with color photos, personal anecdotes and expert advice throughout, this is an invaluable and inspiring reference for home chefs and bakers — and an entertaining read for anyone who appreciates a good slice of homemade pie.
Hardcover, 8" × 10", 351 pages, 2020.
Options:
Variations:
The Book on Pie
In this engaging, comprehensive guide, award-winning food stylist Erin Jeanne McDowell shows you how to successfully make sweet and savory pies, demystifying pie making by explaining the “why” as well as the “how-to” for every stage of the process.
She begins with an overview of pie-making equipment and methods of storing, refreshing and freezing pies. The book’s initial chapters cover the stages of making pie dough, from selecting and mixing ingredients to chilling, rolling out and baking, and include recipes for more than 20 different crusts. She also shows how to dress up a pie with eye-catching edging, lattice tops, garnishes and swirled or layered fillings.
The sections that follow are organized by pie type (fruit, custard, cream, chiffon, cold set and savory) and contain more than 80 additional recipes rated for difficulty level (easy, medium or hard) as well as suggestions for variations, recommendations for crusts and finishes, and helpful make-ahead and storage tips.
Supplemented with color photos, personal anecdotes and expert advice throughout, this is an invaluable and inspiring reference for home chefs and bakers — and an entertaining read for anyone who appreciates a good slice of homemade pie.
Hardcover, 8" × 10", 351 pages, 2020.
