Bubby's Homemade Pies

Bubby's Homemade Pies

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by Ron Silver, Jen Bervin, Elizabeth Zechel
     
 

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Frequented by New Yorkers, tourists, and celebrities, Bubby's is the New York institution for down-home food and peerless homemade pie. Now, Bubby's founder Ron Silver, along with Jen Bervin, shows how to re-create the flavors of Bubby's famous pies in your own kitchen with this definitive pie compendium.

Like a good pie, Bubby's Homemade Pies begins with the

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Overview

Frequented by New Yorkers, tourists, and celebrities, Bubby's is the New York institution for down-home food and peerless homemade pie. Now, Bubby's founder Ron Silver, along with Jen Bervin, shows how to re-create the flavors of Bubby's famous pies in your own kitchen with this definitive pie compendium.

Like a good pie, Bubby's Homemade Pies begins with the crust. The first chapter offers more than 15 recipes, including flaky butter crusts, sweet crumb cookie crusts, and savory herb and cheese crusts. With detailed illustrations of how to mix, roll out, and crimp, vent, or lattice your crusts, your pies will taste and look perfect. Over 100 spectacular pie recipes follow, offering a cornucopia of choices—fruit pies for all seasons, savory pies, deep-dish desserts, fried pies and turnovers, cream and custard pies, and ice cream pies.

Inspired by recipes from grandmothers, accomplished bakers, and classic cookbooks, these pies have all been tested and perfected in Bubby's kitchens—and represent the very best of the pie-maker's art. Classic pies, like cherry or pecan, will comfort and remind you of your happiest pie memories, while variations, like Bluebarb Pie, Concord Grape Pie, Wild Ramps and Stilton Pie, Bubby's Original Peanut Butter–Chocolate Pie, and Beef Chuck Chili Pie, will amaze your imagination and taste buds.

Illustrated with charming line drawings and topped off with recipes for homemade ice cream, sauces, toppings, and candies, this cookbook delivers everything you need to create the world's best homemade pies—and keep your friends and family smiling.

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Editorial Reviews

From the Publisher
Bubby's, in New York City, known for its comfort food, began simply in 1990 with pie. Owner Silver, who was trying to find a way to support his writing habit, started a wholesale pie business (which later morphed into two restaurants). This publication celebrates the once-humble dessert that helped launch the popular TriBeCa and (later) Brooklyn outposts. Silver and coauthor Bervin strike a balance with recipes that are doable for the new baker and dynamic enough for the experienced pie maker. A primer on crusts covers flaky, sweet crumb and savory, and is accompanied by how-to illustrations. The authors also prime readers on fruit pies before launching into chapters including cream and custard pies and savory pies. In addition, seasonal pie chapters and recipes for deep-dish desserts (such as buckles, crisps and cobblers), dumplings and sauces fill the collection. The majority of pies are classics such as Blackberry Pie and Coconut Custard, but the inventive (Fried Apple-Whiskey Pies and Paella Pie) also have a presence. "Ask Bubby" highlighted boxes offer solutions for common preparation problems, while concise, well-written headnotes provide useful information and inspiration. This carefully compiled text addresses all experience levels as well as classic and contemporary pies, giving it a broad appeal. (Aug.) (Publishers Weekly, May 7, 2007)
Publishers Weekly

Bubby's, in New York City, known for its comfort food, began simply in 1990 with pie. Owner Silver, who was trying to find a way to support his writing habit, started a wholesale pie business (which later morphed into two restaurants). This publication celebrates the once-humble dessert that helped launch the popular TriBeCa and (later) Brooklyn outposts. Silver and coauthor Bervin strike a balance with recipes that are doable for the new baker and dynamic enough for the experienced pie maker. A primer on crusts covers flaky, sweet crumb and savory, and is accompanied by how-to illustrations. The authors also prime readers on fruit pies before launching into chapters including cream and custard pies and savory pies. In addition, seasonal pie chapters and recipes for deep-dish desserts (such as buckles, crisps and cobblers), dumplings and sauces fill the collection. The majority of pies are classics such as Blackberry Pie and Coconut Custard, but the inventive (Fried Apple-Whiskey Pies and Paella Pie) also have a presence. "Ask Bubby" highlighted boxes offer solutions for common preparation problems, while concise, well-written headnotes provide useful information and inspiration. This carefully compiled text addresses all experience levels as well as classic and contemporary pies, giving it a broad appeal. (Aug.)

Copyright 2007 Reed Business Information

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Product Details

ISBN-13:
9780764576348
Publisher:
Houghton Mifflin Harcourt
Publication date:
08/27/2007
Pages:
384
Product dimensions:
7.50(w) x 9.10(h) x 1.60(d)

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