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Author: Kirsten Weiss Publisher: Kensington Cozies ISBN: 1496709012 Category : Fiction Languages : en Pages : 352
Book Description
A reality cooking show known for roasting its contestants gets treated to murder in this cozy mystery by the author of Bleeding Tarts. Business at the bakery may have slowed down, but Valentine Harris isn’t about to eat humble pie—not until a reality cooking show decides to whip her struggling shop, Pie Town, into shape. If Val can tolerate criticism from the infamously abrasive show host, the free publicity will be sweeter than anything she could cook up on her own. But no one in San Nicholas has an appetite for dessert once murder steals the spotlight. After the show’s bossy producer gets pushed to her death, Val and her flaky, septuagenarian pie crust expert, Charlene, follow crumbs in hopes of finding the killer. But with cameras still rolling and the shocking identity of the victim’s replacement a guaranteed recipe for disaster, Val needs to stay cool long enough to solve the crime and keep Pie Town from rolling in dough. Includes pie recipes!
Author: Kirsten Weiss Publisher: Kensington Cozies ISBN: 1496709012 Category : Fiction Languages : en Pages : 352
Book Description
A reality cooking show known for roasting its contestants gets treated to murder in this cozy mystery by the author of Bleeding Tarts. Business at the bakery may have slowed down, but Valentine Harris isn’t about to eat humble pie—not until a reality cooking show decides to whip her struggling shop, Pie Town, into shape. If Val can tolerate criticism from the infamously abrasive show host, the free publicity will be sweeter than anything she could cook up on her own. But no one in San Nicholas has an appetite for dessert once murder steals the spotlight. After the show’s bossy producer gets pushed to her death, Val and her flaky, septuagenarian pie crust expert, Charlene, follow crumbs in hopes of finding the killer. But with cameras still rolling and the shocking identity of the victim’s replacement a guaranteed recipe for disaster, Val needs to stay cool long enough to solve the crime and keep Pie Town from rolling in dough. Includes pie recipes!
Author: Paula Haney Publisher: Agate Publishing ISBN: 1572847190 Category : Cooking Languages : en Pages : 417
Book Description
Making a delicious pie has never been easier with this extensive cookbook from the popular Chicago bakery. When Paula Haney first opened the Hoosier Mama Pie Company on March 14, 2009 (Pi day, appropriately enough), she worried whether her new business could survive by specializing in just one thing. But with a line around the block, Paula realized she had a more immediate problem: had she made enough pie? The shop closed early that day, but it has been churning out plenty of the Chicago’s most delectable pies ever since. Specializing in hand-made, artisanal pies that only use locally sourced and in-season ingredients, Hoosier Mama Pie Company has become a local favorite and a national destination gaining praise from Bon Appetit, the Food Network, and Food & Wine as one of the top pie shops in the country. Now, The Hoosier Mama Book of Pie delivers all the sumptuous secrets of buttery crusts, fruity fillings, creams and custards, chess pies, over-the-top pies, and even the stout and hearty savory pie. The practically oriented, easy-going, and accessible style of this book will help bakers both new and old make the perfect pie for every occasion. On top of all of this, The Hoosier Mama Book of Pie also includes tips on technique, fascinating historical anecdotes, and an emphasis on special seasonal recipes, as well as quiches, hand pies, and scones. This beautifully photographed and designed book has the classic retro feel of the mid-20th century golden age of pie, and all the warmth and personality of the Hoosier Mama Pie Co.’s cozy Chicago storefront. The focus on using local produce and employing the farm-to-table philosophy gives the book a contemporary twist, helping home bakers make the freshest, most delicious pies imaginable. Now readers can take a little piece of the Hoosier Mama Pie Company anywhere they go. Praise for the Hoosier Mama Book of Pie “Paula Haney . . . just put out a massive cookbook with her recipes . . . and it’s something very special. The almost-400-page tome details Hoosier Mama’s opening and development, as well as Haney’s recipes for everything from crust to biscuits to custard fillings. The photos make everything look delicious and, to the above-average baker, everything seems relatively easy to execute.” —Marah Eakin, The AV Club “Everything you could possibly want to know about proper pie making is covered . . . No facet of the process is too humble for discussion; the merits of salt in the crust is given as much thought as the best way to combine butter and flour. If you’ve ever wanted to learn the right way to crimp a pie, or how to make lattice work actually work, this is the book for you.” —Serious Eats, naming Hoosier Mama a top dessert cookbook of 2013
Author: Sarah Weeks Publisher: Scholastic Inc. ISBN: 0545388228 Category : Juvenile Fiction Languages : en Pages : 194
Book Description
From the award-winning author of SO B. IT, a story about family, friendship, and...pie! When Alice's Aunt Polly, the Pie Queen of Ipswitch, passes away, she takes with her the secret to her world-famous pie-crust recipe. Or does she? In her will, Polly leaves the recipe to her extraordinarily fat, remarkably disagreeable cat, Lardo . . . and then leaves Lardo in the care of Alice.Suddenly, the whole town is wondering how you leave a recipe to a cat. Everyone wants to be the next big pie-contest winner, and it's making them pie-crazy. It's up to Alice and her friend Charlie to put the pieces together and discover the not-so-secret recipe for happiness: Friendship. Family. And the pleasure of donig something for the right reason. With Pie, acclaimed author Sarah Weeks has baked up a sweet and satisfying delight, as inviting as warm pie on a cold day. You'll enjoy every last bite.
Author: Janet Clarkson Publisher: Reaktion Books ISBN: 1861896778 Category : Cooking Languages : en Pages : 131
Book Description
Apple pie. Pumpkin pie. Shepherd’s pie. Chicken potpie. Sweet or savory, pies are beloved; everyone has a favorite. Yet despite its widespread appeal there has never been a book devoted to this humble dish—until now. Janet Clarkson in Pie illustrates how what was once a purely pragmatic dish of thick layers of dough has grown into an esteemed creation of culinary art. There is as much debate about how to perfect the ideal, flaky pastry crust as there is about the very definition of a pie: Must it have a top and bottom crust? Is a pasty a pie? In flavorful detail, Clarkson celebrates the pie in all its variations. She touches pon the pie’s commercial applications, nutritional value, and cultural significance; and she examines its international variations, from Britain’s pork pie and Australia and New Zealand’s endless varieties of meat pie to the Russian kurnik and good old-fashioned American apple pie. This delectable salute to the many pies enjoyed the world over will satisfy the appetites of all readers hungry for culinary history and curious about the many varieties of this delightful food, and it just might inspire them to don aprons and head for the stove.
Author: America's Test Kitchen Publisher: America's Test Kitchen ISBN: 1945256966 Category : Cooking Languages : en Pages : 377
Book Description
Get the dough rolling and perfect your pie-making skills to bake beautiful, foolproof versions of the corner bakery classics and French patisserie favorites--plus a host of whimsical, modern pies and tarts of all kinds like sky-high meringue pies, uniquely flavored fruit pies with intricate lattice-woven tops, and lush elegant tarts. The Perfect Pie is the definitive guide to gorgeous pies and tarts. Maybe you want to master homespun pies that celebrate seasonal produce, or get creative with pastry-encased canvases for modern flavor profiles. No matter your pie preference, this collection will inspire you to bake. We've tested our way to the best techniques for building foolproof bakery-quality pies from the crust up: Learn how to create the flakiest pie crust from dough that's a breeze to roll. Become the expert in classics like Sweet Cherry Pie and also wow with pies that show off interesting flavors like Blueberry Earl Grey Pie (tea is infused into the filling and an adorning glaze) or Browned Butter Butternut Squash Pie with Sage. Make meringues that don't weep, or fruit filling for Deep-Dish Apple Pie that doesn't shrink under the tall-standing top crust. Discover the world of tarts like Chocolate-Hazelnut Raspberry Mousse Tart with looks that deceive its simplicity (we top crispy store-bought puff pastry with a quick mousse), sleek sesame brittle-decorated Chocolate-Tahini Tart, and rustic galettes. When you're ready to up your game, learn to design intricate pie tops (think: braided edges for Pecan Pie; a herringbone lattice pattern for Ginger Plum Pie; creative cutouts for Apricot, Vanilla Bean, and Cardamom Pie; and candied peanut clusters for Peanut Butter and Concord Grape Pie), fashion pies big (slab pies for a crowd) and small (muffin tin pies, jar pies, and pie pops), and use ingredients you never thought to put in pie like husk cherries or rose water.
Author: Louis P. De Gouy Publisher: Courier Dover Publications ISBN: 0486830330 Category : Cooking Languages : en Pages : 436
Book Description
More than 400 recipes range from simple apple and cherry pies to mince meats, custards, and chiffons. Includes more than two dozen crust recipes and a section on toppings and glazes. Hardcover edition.
Author: Chris Taylor Publisher: Clarkson Potter ISBN: 0525576444 Category : Cooking Languages : en Pages : 274
Book Description
Create 75 beautiful and unique pies using traditional techniques and modern tools from a couple who has baked their way to the top. IACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR AND FOOD52 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 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.
Author: Ken Haedrich Publisher: Storey Publishing, LLC ISBN: 1635861128 Category : Cooking Languages : en Pages : 1341
Book Description
“An excellent resource for home bakers looking to up their pie game." – Publishers Weekly, starred review "The wide-ranging, well-curated mix of classic and contemporary recipes and expert advice make this an essential primer for avid home bakers." – Library Journal, starred review "Readers will find everything they'd ever want to know about making pie, and even the dough-fearful will feel ready to measure, roll, and cut." – Booklist, starred review “Fear of pie? Ken Haedrich to the rescue. Pie Academy takes you through everything pie related — perfect crusts, fillings, crimping techniques, blind baking, lattice toppings and more.” — Kathy Gunst, coauthor of Rage Baking and resident chef for NPR’s Here and Now “A true baker’s delight.”— Amy Traverso, Yankee magazine food editor and author of The Apple Lover’s Cookbook Trusted cookbook author and pie expert Ken Haedrich delivers the only pie cookbook you’ll ever need: Pie Academy. Novice and experienced bakers will discover the secrets to baking a pie from scratch, with recipes, crust savvy, tips and tutorials, advice about tools and ingredients, and more. Foolproof step-by-step photos give you the confidence you need to choose and prepare the best crust for different types of fillings. Learn how to make pie dough using butter, lard, or both; how to work with all-purpose, whole-wheat, or gluten-free flour; how to roll out dough; which pie pan to use; and how to add flawless finishing details like fluting and lattice tops. Next are 255 recipes for every kind and style of pie, from classic apple pie and pumpkin pie to summer berry, fruit, nut, custard, chiffon, and cream pies, freezer pies, slab pies, hand pies, turnovers, and much more. This beast of a collection, with gorgeous color photos throughout, weighs in at nearly four pounds and serves up forty years of pie wisdom in a single, satisfying package.
Author: Erin Jeanne McDowell Publisher: Rux Martin/Houghton Mifflin Harcourt ISBN: 0358229286 Category : Desserts Languages : en Pages : 361
Book Description
Erin Jeanne McDowell, New York Times contributing baker extraordinaire and top food stylist, wrote the book on pie, a comprehensive handbook that distills all you'll ever need to know for making perfect pies. The Book on Pie starts with the basics, including techniques, conversions, make-aheads, and styling tricks, before diving into 100 of her unique and intriguing recipes. Find everything from classics like apple and pumpkin, to more inspired recipes like Hand-Pie Ice Cream Sandwiches and Chinese BBQ Pork and Scallion Pie. Erin takes every recipe a step further with Pie-deas: ideas for swapping doughs, crusts, and toppings for infinitely customizable pies. Mix and match Pumpkin Spice Pie Dough and Dark Chocolate Drippy Glaze, or the Chive Compound-Butter Crust with the Croque Madame Pielets . . . the possibilities are endless. Look no further than The Book on Pie for the only book on pie you'll ever want or need.
Author: Kirsten Weiss
Author: Kirsten Weiss
Author: Paula Haney
Author: Ken Haedrich
Author: Sarah Weeks
Author: Janet Clarkson
Author: America's Test Kitchen
Author: Louis P. De Gouy
Author: Chris Taylor
Author: Ken Haedrich
Author: Erin Jeanne McDowell