Art of the Pie: A Practical Guide to Homemade Crusts, Fillings, and Life by Kate McDermott
One of 2016’s BEST COOKBOOKS*, THE Pie-Baking Bible**, an INSTANT CLASSIC***, with raves from NPR, Oprah.com, USA Today, Bon Appetit, Cosmopolitan, Outlander Kitchen, 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) “The next best thing to taking one of her classes.”(*The Washington Post) “Gorgeous…a dream of a cookbook.” (*Eat Your Books) “Heartwarming and funny…an instructive debut.” (*Library Journal) “Utterly exquisite, will steal your heart. RUN, don’t walk, to order your copy. (**The Blender Girl) “Not just on crusts and fillings but life itself. A keeper.” (***Atlanta Journal-Constitution) "Whether you’re a seasoned pie hand or a beginner with more enthusiasm than skill, Kate’s got you covered.” (Dorie Greenspan) “One of the best books written on the topic.” (Publishers Weekly)Kate McDermott, who learned to make pie from her Iowa grandmother, has taught the time-honored craft of pie-making to thousands of people. Here she shares her secrets to great crusts (including gluten-free options), fabulous fillings, and to living a good life. This is the only PIE cookbook you need.
James Beard Award–nominated author of Art of the Pie, teaches pie-making workshops across the United States. She has been featured in USA Today, The New York Times,The Boston Globe, Real Simple, Saveur, andon NPR, among other outlets. She lives in her Pie Cottage in Port Angeles, Washington. More information about Art of the Pie® Workshops and Pie Camps® can be found atartofthepie.com.
Andrew Scrivaniis acommercial and editorial photographer, food stylist, writer, and blogger. His work appears regularly in TheNew York Times and elsewhere. Scrivani, who lives and works in New York City, has shot 10 award-winning cookbooks.
Table of Contents
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
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