How to Build a Better Pie

Sweet and Savory Recipes for Flaky Crusts, Toppers, and the Things in Between

Millicent Souris (Autor)

Buch | Softcover

168 Seiten

2012
Quarry Books (Verlag)
9781592537969 (ISBN)

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You want to make pie, but are petrified of the crust. “ How can I get it to roll out and stretch over mounds of fruit? Will it tear, flake, burn, break, and disintegrate beneath my fingers? What about the filling: how do I get my custards to set, my blueberries to jell, and my meringues lofty and perfectly browned?” Consider your questions answered and your fears alleviated. Millicent Souris, pie mistress and kitchen muse, teaches you the skills and techniques you need to master the art of making pie — skillfully, flawlessly, and deliciously. Let Them Eat Pie includes detailed information on everything from kitchen know-how to using the best ingredients. You’ ll find illustrated preparation techniques for fruit fillings, custards, mousses, creams, meringues, and more, along with crust recipes and techniques including chilling, rolling, and shaping.

Millicent Souris is a New-York-based, self-taught, homegrown, DIY-driven pie-maker. She's made thousands of pies in the past 10 years (you may have tasted some of them in places as far-flung as Chicago and Brooklyn). A resident of Brooklyn, she teaches pie-making workshops at the Brooklyn Kitchen, and she can spot a limp crust from 100 paces.

Foreword

Introduction: Let Them Eat Pie

Chapter 1: Putting the Pie in Your Kitchen

Chapter 2: Crusts

Chapter 3: Rolling Out

Chapter 4: Fruit Pies

Chapter 5: Nuts, Chocolate, and Other Decadent Staple Pies

Chapter 6: Savory Pies, Meat Pies, Pot Pies, Oh, My!

Resources

About the Author

About the Photographer

Acknowledgments

Index

Erscheint lt. Verlag	1.6.2012
Zusatzinfo	250
Sprache	englisch
Maße	203 x 254 mm
Gewicht	642 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Backen
ISBN-13	9781592537969 / 9781592537969
Zustand	Neuware