The techniques and inspiration you need to achieve “pie confidence” at home. Readers fell in love with Kate McDermott and her story-filled cookbook, Art of the Pie. In this new book, McDermott takes her teaching to the next level. Here, she’s focused more on technique: how to decorate pastry with braided crusts, troubleshoot a custard that won’t set, create beautiful layered pies, and perfectly thicken your fruit filling. Once you have the foundations down, it’s time to mix and match crusts, fillings, and toppings. The dozen “master” recipes—from flaky to tender to cookie crumb crusts, and fruit to cream to chiffon pies—will become part of every pie maker’s repertoire and will open the door for bakers everywhere to conjure pies with self-assurance. There are gluten-free crust options for every pie, including Apple Ginger Maple Bourbon, Raspberry Peach Sunset Chiffon, Double Chocolate Banana... plus recipes for easy homemade ice cream and pie-lets for one or two. Gorgeous color photography by Andrew Scrivani brings Pie Camp to vivid life.
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.
A clever and whimsical illustrated history of 26 iconic American foods, from Ambrosia to Zucchini Bread This captivating and surprising tour of America’s culinary canon celebrates the
Filled with more than 80 simple and seasonal recipes for dishes you can make in the oven Every week, Yvette van Boven develops a new oven recipe for her magazine column. The recipes are seasonal,
Acclaimed pastry chef Dominique Ansel shares his simple, foolproof recipes for tarts, cakes, jams, buttercreams, and more “building blocks” of desserts for home cooks to master and mix as
Warm, crumbly cornbread. Chicken sizzling in the pan. Childhood memories filled with delicious, home-cooked dishes and your family there to enjoy it with you. Cast iron’s popularity faded in
From nationally recognized Jewish brand Wise Sons, the cookbook Eat Something features over 60 recipes for salads, soups, baked goods, holiday dishes, and more.
A collection of 120 smart, modern, yet tailgate-friendly recipes from Southern chef extraordinaire John Currence and his time in the tailgating mecca at Ole Miss.
100+ beloved recipes proving that Southern baking is American baking—from the James Beard Award-winning chef and owner of the New Orleans bakery Willa Jean.
110 vegetarian autumn and winter recipes that provide quick, easy, and filling plant-based suppers while paying homage to the seasons—from the bestselling author of Eat.
The small low-bush wild blueberry native to Maine and the Maritimes is an honest American fruit, a true “local food.” Along with cranberries and Concord grapes, blueberries were growing
![Tailgreat: How to Crush It at Tailgating [A Cookbook]](http://prodimage.images-bn.com/pimages/9781984856524_p0_v1_s90x140.jpg "Tailgreat: How to Crush It at Tailgating [A Cookbook]")
![Greenfeast: Autumn, Winter: [A Cookbook]](http://prodimage.images-bn.com/pimages/9781984858733_p0_v1_s90x140.jpg "Greenfeast: Autumn, Winter: [A Cookbook]")
