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Art of the Pie: A Practical Guide to Homemade Crusts, Fillings, and Life

Art of the Pie: A Practical Guide to Homemade Crusts, Fillings, and Life

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Overview

The pie-making classic named one of 2016’s best cookbooks by NPR, Oprah.com, USA Today, Bon Appétit, Cosmopolitan and more.

“A new baking bible.” —Wall Street Journal
“If there’s such a thing as a pie guru, it’s Kate McDermott.” —Sunset Magazine

Pie making should be simple and fun. Kate McDermott, who learned to make pie from her Iowa grandmother, has taught the time-honored craft of pie-making to thousands of people. In Art of the Pie she shares her secrets to great crusts (including gluten-free options) with instructions for making, rolling, and baking them, as well as detailed descriptions for ingredients, methods, and tricks for making fillings. Organized by type of fruit, style of pie, and sweet versus savory, recipes range from apple to banana rum caramel coconut, raspberry rhubarb to chicken potpie. Along with luscious photography, McDermott makes it very easy to become an accomplished pie maker. This is the only PIE cookbook you need.



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Product Details

ISBN-13: 9781581573275
Publisher: Countryman Press, The
Publication date: 10/04/2016
Pages: 352
Sales rank: 105,285
Product dimensions: 8.30(w) x 9.50(h) x 1.30(d)

About the Author

Kate McDermott is the James Beard Award–nominated author of Art of the Pie. Her Pie Camps, held nationwide, regularly sell out. McDermott, who has been featured by the New York Times, Saveur, NPR, and elsewhere, lives in Port Angeles, Washington.

Andrew Scrivani is a food and lifestyle photographer, internationally recognized workshop instructor, and columnist. He is a weekly contributor to the New York Times, and his photographs appear in numerous cookbooks. He lives in New York City.

Table of Contents

Introduction 9

Chapter 1 Flour, Salt, Fat, and Water: How to Make Pie Dough 31

Chapter 2 Fruit, Sweetener, Seasoning, and Thickener: How to Fill and Finish Your Pie 101

Chapter 3 The Quintessential Apple Pie 143

Chapter 4 A Berry Pie for Julia 169

Chapter 5 Sweet as a Peach (and Other Stone Fruits) 205

Chapter 6 Old-Fashioned Rhubarb and Citrus Pies 241

Chapter 7 Creamy, Nutty, Cool, and Yummy 271

Chapter 8 Savory Supper Pies 299

What I've Learned from Pie 331

Kate's Very Short Glossary of Pie-Making Terms 333

How to Render Leaf Lard 334

Select Bibliography and Books That Inspire 336

Sources 338

Acknowledgments 341

Index 345

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