The New Pie: Modern Techniques for the Classic American Dessert

The New Pie: Modern Techniques for the Classic American Dessert

by Chris Taylor, Paul Arguin

Hardcover

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Overview

Create 75 beautiful and unique pies using traditional techniques and modern tools from a couple who has baked their way to the top.

Get ready for a new, fresh take on baking the ultimate feel-good dessert: pie! In The New Pie, Chris Taylor and Paul Arguin—winners of more than 500 awards for baking (including the 2017 Best of Show Award at the National Pie Championships)—re-examine the wholesome world of pie. Through traditional time-honored techniques, modern cooking methods (like sous vide), innovative flavors (birthday cake; Tahitian pineapple; and mocha "mystery"), and a love for kitchen gadgets (like immersion circulators and silicone texture mats), these legendary competition circuit pie experts reinvent the traditional pastime of pie-making. With step-by-step instructions and playful photography, you'll learn to make groundbreaking creations, including a magnificent Blueberry-Maple Pie with wood-grain lattice, the King Fluffernutter Pie, and a striped chocolate Pie of the Tiger. Whether you are a pie voyeur, new baker, or baking enthusiast you will find inspiration at every turn and pies to satisfy every craving.

Product Details

ISBN-13: 9780525576440
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication date: 03/12/2019
Pages: 272
Sales rank: 137,016
Product dimensions: 8.30(w) x 9.30(h) x 1.00(d)

About the Author

CHRIS TAYLOR and PAUL ARGUIN are doctors by day and pie contest winners by weekend. Self-taught and incredibly motivated, the two direct their creative energies to baking and have won more than 500 ribbons for their baking, including Best of Show in the 2017 National Pie Championships. They live in Atlanta, Georgia.

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