United States of Pie: Regional Favorites from East to West and North to South

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Overview

An utterly charming collection of regional heirloom American pies, from long-lost recipes to classic favorites, sweetly illustrated and chock-full of time-tested baking tips and secrets for perfect pies

Before cooking shows and celebrity chefs there were church dinners, community bake sales, and county fairs—events for which regular women made and served their prized family recipes, especially for that homiest and most American of desserts, pie. In the United States of Pie, ...

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United States of Pie: Regional Favorites from East to West and North to South

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Overview

An utterly charming collection of regional heirloom American pies, from long-lost recipes to classic favorites, sweetly illustrated and chock-full of time-tested baking tips and secrets for perfect pies

Before cooking shows and celebrity chefs there were church dinners, community bake sales, and county fairs—events for which regular women made and served their prized family recipes, especially for that homiest and most American of desserts, pie. In the United States of Pie, Adrienne Kane invites readers on a journey back in time as she scours the country for—and shares—those recipes: the pies that have come to define culinary traditions from the West Coast to the East Coast, from the Midwest to the South.

Sourced from old newspaper clippings, out-of-print cookbooks, housekeeping guides, and the spiral-bound, mimeographed booklets of church groups and community associations, the recipes in the United States of Pie showcase the innovative spirit of American home cooks in the era before processed foods and flavorless, imported produce took over grocery shelves. Here, tested and updated for contemporary palates and with an emphasis on local, seasonal fruit and dairy products, are both re-imagined classics and newly invented creations that celebrate sharing lovingly homemade desserts with friends and family. And whether you're serving up slices of Meyer Lemon Cream Pie, Concord Grape Pie, or Burnt Sugar Meringue Pie, your lucky guests will definitely ask for seconds.

With helpful sidebars on baking tips and techniques ranging from the best thickeners for fruit pies to why home bakers should embrace corn syrup, a chapter dedicated to how to make the perfect pie crust, and charming, insightful essays on pie-making traditions around the country, the United States of Pie is more than just a cookbook; it's a must-have baking resource for novice and expert pie makers alike.

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Editorial Reviews

Library Journal
Working with historic sources like cookbooks from Yale's Sterling Memorial Library, Kane (Cooking and Screaming: Finding My Own Recipe for Recovery) compiled this collection of pies from the Northeast, South, Midwest, and West (e.g., Concord Grape, Southern Peach, Browned Butter Butterscotch Meringue, and Avocado). There are no photographs, so Kane relies on descriptive language to communicate the finer points of pie technique. VERDICT Compared to such classic primers as Ken Haedrich's Pie and Rose Levy Beranbaum's The Pie and Pastry Bible, this book is shorter and more focused on history. Recommended for frequent pie bakers interested in new flavors and regional specialties.
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Product Details

  • ISBN-13: 9780062064073
  • Publisher: HarperCollins Publishers
  • Publication date: 5/22/2012
  • Pages: 240
  • Sales rank: 726,350
  • Product dimensions: 7.38 (w) x 8.84 (h) x 0.74 (d)

Meet the Author

Adrienne Kane is the author of the memoir Cooking and Screaming and of the popular food blog www.nosheteria.com. She is a food writer, recipe developer, and food photographer whose work has appeared in Natural Health and Prevention and on Chow and foodandwine.com. She lives and cooks in New Haven, Connecticut.

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Sort by: Showing 1 Customer Reviews
  • Posted November 30, 2012

    Wonderful !

    At first I was disappointed in the lack of pictures.
    But after reading through the entire book, I can highly recommend this cookbook. The recipes arent too difficult and I love the little "short stories" kicking off each recipe. Just reading about the "black bottom pie" made me smile on the subway ride into work.
    Ms. Kane also includes several kinds of pie crust and her opinion on their pluses and minuses. Overall the author is very encouraging and makes everything sound easy. You know these are all her favorites and have been thoroughly tested by her. But which should I make first? the black bottom pie, the breakfast apple pie or the pecan pie?

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