| Description |
352 pages : color illustrations, 26 cm |
| Bibliography |
Includes bibliographical references (page [336]-339) and index. |
| Contents |
Flour, Salt, Fat, and Water: How to Make Pie Dough -- Fruit, Sweetener, Seasoning, and Thickener: How to Fill and Finish Your Pie -- The Quintessential Apple Pie -- A Berry Pie for Julia -- Sweet as a Peach (and Other Stone Fruits) -- Old-Fashioned Rhubarb and Citrus Pies -- Creamy, Nutty, Cool, and Yummy -- Savory Supper Pies. |
| Summary |
Provides detailed recipes and instructions for making, rolling, and baking perfect pie crusts and fillings every time, including such options as blackberry, peach, pumpkin, rhubarb, and savory supper pies. |
|
"Pie-making should be simple and fun. Kate McDermott has taught this and made pies with thousands of people across the country at her Pie Camps. Her confidence comes through in every recipe, and will inspire readers to don an apron, grab a rolling pin, and get cooking. (The stunning photographs in this book won’t hurt either.) Over the years, McDermott developed more than a dozen crusts, half of which are gluten-free, and in this book she gives detailed instructions for making, rolling, and baking crusts. A pie needs filling, too, and she does not neglect a single detail when describing her ingredients, methods, and tricks for making the filling and finishing off the pie. Art of the Pie is more than a cookbook. Kate’s rules extend well beyond pie baking: keep everything chilled, respect the boundaries, and remember to vent. This is a book to keep close at hand,"--Amazon.com. |
| Subject |
Pies.
|
|
Pies. (OCoLC)fst01063903
|
| Genre/Form |
Cookbooks.
|
|
Cookbooks. (OCoLC)fst01752725
|
| Added Author |
Scrivani, Andrew, photographer.
|
| ISBN |
9781581573275 (hardcover) |
|
1581573278 (hardcover) |
|
