Vegan Pie in the Sky: 75 Out-of-This-World Recipes for Pies, Tarts, Cobblers, and More

by Isa Chandra Moskowitz, Terry Hope Romero

Overview

Holidays? Check. Birthdays? Check. Tuesdays? Check! Our research says life is 100% better any day pie is involved. There’s nothing like a rich, gooey slice of apple pie straight from the oven, baked in a perfectly flaky crust and topped with cinnamon-sugar. And now it can be yours, along with dozens more mouthwatering varieties, vegan at last and better than ever.Vegan Pie in the Sky is the latest force in Isa Chandra Moskowitz and Terry Hope Romero’s baking revolution. You’ll find delicious and adorable pies, tarts, cobblers, cheesecakes and more—all made without dairy, eggs, or animal products. From fruity to chocolaty, nutty to creamy, Vegan Pie in the Sky has the classic flavors you crave. And the recipes are as easy as, well, you know. Serve up some:

• Maple-Kissed Blueberry Pie
• She’s My Cherry Pie
• Chocolate–Peanut Butter Tartlets  
• Salted Pecan Caramel Pie
• Pumpkin Cheesecake

Learn how to rock (and roll) the perfect pastry crust, whether butter, graham cracker, chocolate cookie, or gluten-free almond. Luscious toppings transform your pie into a showstopper. And you’ll even find handheld treats, to make getting your recommended daily allowance of pie more convenient! With gorgeous color photos and Isa and Terry’s irreverent commentary throughout, Vegan Pie in the Sky is the modern baker’s bible for pie that’s out of this world.

Product Details

ISBN-13:	9780738215358
Publisher:	Hachette Books
Publication date:	10/25/2011
Sold by:	Hachette Digital, Inc.
Format:	eBook
Pages:	240
File size:	5 MB

About the Author

Isa Chandra Moskowitz is the bestselling author of the hit books Isa Does It, Veganomicon, Vegan With a Vengeance, and many other titles. In 2014, she opened her first restaurant, Modern Love, in Omaha, Nebraska.

Terry Hope Romero is the author of several bestselling and award-winning cookbooks. In 2011, she was named Favorite Cookbook Author by VegNews. She lives, cooks, and eats in Queens, NYC.

Editorial Reviews

Moskowitz and Romero (coauthors of Veganomicon) team up again and turn their attention to dessert in this collection of 75 egg, dairy and animal-free pies, cheesecakes, cobblers and tarts. Employing non-hydrogenated margarine and shortening, they offer bakers a wide variety of crusts to build on—from the traditional pie crust to chocolate, graham cracker and even buckwheat. Once they've got their crust handled (detailed techniques are included), readers can roll up their sleeves to create vegan versions of traditional pies like cherry, key lime, and pumpkin as well as a Chocolate Hazelnut Truffle Tart, Chai-Spiced Rice Pudding Pie and Peanut Butter Brownie Cheesecake. The duo deserves plaudits for their user-friendly approach as well as their ability to keep scarcer ingredients to a minimum. Bakers who fear they won't be able to recreate these will be happy to discover that once they've mastered a crust or two they'll be able to whip together a Strawberry Field Hand Pie, Chocolate Mousse Tart, or even a Coconut Cream with confidence.Agency: The Agency Group. (Oct.)

Publishers Weekly

A book you should grab if you want to stun your family with tasty treats for the holidays…Filled with funny little tidbits for the ‘vegan police’ and gives advice for the new baker. It is fun to read even if you never try a recipe because you’ll learn a lot about some ingredients...Try Vegan Pie in the Sky and your friends and family will be amazed by your talent.”
 
VivMag.com, 11/4/11
“[An] easy-to-navigate cookbook.”
 
Bookviews.com, November 2011
“Vegans will enjoy its delicate tars, crumbly cobblers, and other delicious desserts.”
 
BizIndia.net, 10/31/11
“[A] treasure trove of 75 recipes for delectable pies and other such goodies…Get a copy.”

Library Journal, 11/15/11
“Like their other publications, this comprehensive guide to pies contains smart, sassy recipes that embrace rather than work around the vegan diet…Expect demand for this book, which vegans will reach for as often as other bakers consult Ken Haedrich’s Pie.”

Technorati.com, 11/13/11

“A delightful new cookbook filled with recipes for delicious, easy-to-prepare pies, tarts, and cobblers. Best of all, it is being released just in time for the holiday season…The recipe in the cookbook for making a buttery double crust for pie is about the easiest and most user-friendly I’ve found.”
 
NoMFG.com, 10/21/11
“[Moskowitz and Romero] not only lay out a terrific spread of a lexicon at the beginning of the book, but in each recipe there are waypoints to navigate you through the trip-ups of any recipe…The authors do not let an opportunity slip where they can inform an action or step. They also don't burden the book with cumbersome, extraneous details.”
 
EatDrinkBetter.com, 10/25/11“[Moskowitz and Romero] write Vegan Pie in the Sky with their usual wit and charm and easy-to-understand instructions.”

Library Journal, 11/3/11
"Expect demand for this book, which vegans will reach for as often as other bakers consult Ken Haedrich's Pie.”

Blogcritics.org, 10/31/11

“There really is something very special about pie, and Vegan Pie in the Sky offers some very special pies and pastries, along with traditional favorites like Apple Pie and Apple Brown Betty. Those desirous of something more sophisticated might be tempted by the Cappuccino Mousse Pie, which is a lot easier to make than it sounds—ideal for an elegant dessert. Or perhaps that masterpiece of artistic engineering, Strawberry Kiwi Crème Tart, would be more to your liking. Whether you want to prepare a down-home favorite or something a lot more uptown, Vegan Pie in the Sky has the recipe you need. The variety is excellent.”

SergeTheConcierge.com, 11/14/11
“Isa Chandra Mokowitz and Terry Hope Romero will make your holiday baking stress free and fun filled…A must for end of the year parties.”


Sacramento Book Review and San Francisco Book Review, 12/2/11
“Renowned vegan chefs Isa Chandra Moskowitz and Terry Hope Romero have done it again with Vegan Pie in the Sky…[A] delightful little cookbook…The authors sprinkle their signature wit throughout every page, so readers will be laughing even as their mouths water in anticipation of which delicious treat to try first. With recipes for every pie you can think of, and several you’d never even thought to try, this cookbook is destined to become a go-to guide for home bakers everywhere.”
 

InfoDad.com, 12/15/11“Amusing writing…Vegans who love the taste of unusual pies and also want recipes for vegan versions of some old standards (coconut cream pie, pumpkin cheesecake, chocolate mousse tart and others) will enjoy trying out Vegan Pie in the Sky, coming up with their own favorites, and maybe, just maybe, showing some non-vegan friends that vegan desserts can be just as delicious as traditional non-vegan ones.”
 

Portland Book Review , 12/19/11
“The authors give good instructions and illustrations on various pie dough borders and toppings…Even non-vegan bakers will enjoy this pie book.”
 

The Hippo, 12/15 issue
“Offers more than just the fruit pies that spring to mind when you first think ‘vegan pie.’”
 
Curled Up with a Good Book, 12/23/11
“These award-winning chefs provide encouraging words for the beginner pie maker and do-it-yourself tips for those concerned with saving money…Readers who don’t have a lot of space for a new cookbook will appreciate the small size of this book and the variety of ideas it contains for making tasty desserts.”

CookBookMan.com, 1/4/12“Vegan bakers delight! If baking is your thing, then Vegan Pie in the Sky is a must for you. It’s packed with seventy five great recipes for pie lovers of all stripes…A nice collection that you will return to again and again…It’s obvious from the first page that the these ladies can really bring it.”

Midwest Book Review, February 2012
“Learn to produce buttery pie crusts without butter, creamy pies that don't rely on dairy products, and innovative pies from S'mores Pie to Sweet Potato Brazil Nut Crunch Pie. Vegan lovers can have desserts traditionally packed with diary with the appealing adaptations here, recommended for any vegan cookbook collection.”

Veggiegirl.com, 12/2/11
“Don’t know the difference between a buckle, a betty and a cobbler? Isa and Terry explain all. The recipes are easy to make and the instructions are written with a sense of humor, so nothing is too intimidating for baking newbies, and baking veterans will have no problem whipping up a delicious pie to impress their friends and family.”
 

BoingBoing.net, 11/28/11
“Vegan cookbook queens Isa Chandra Moskowitz and Terra Hope Romero tackle the most American of desserts: pie…But this book isn't about what's not in the desserts, it's about what is in them: tons of yum.”
 
Pomp & Circumstance, 12/6/11
“Ideal for anyone with a sweet tooth.”
 

VegNews, September/October 2011
“Isa. Terry. Pie. Those three words are pretty much all you need to know…Vegan Pie in the Sky is a veritable smorgasbord of dished desserts…One of the most highly anticipated vegan-baking tomes since Vegan Cupcakes Take Over the World. Or Vegan Cookies Invade Your Cookie Jar.”

Kirkus Reviews, 10/15/11
“The icons of hip vegan cuisine tackle the heavyweight champ of American dessert: pie…Bursting with an ‘anyone-can-do-this’ approach and a defiant ‘non-vegans-won’t-be-able-to-tell-the-difference’ attitude, they provide dozens of recipes for classic fruit pies, cobblers, crisps and cheesecakes. Vegan cooks can look forward to whipping up a pear and cranberry galette that will even have their carnivorous relatives scarfing down a second slice at the next family gathering…More than just a niche guide, this mouthwatering collection of desserts will satisfy even the most reluctant reader.”
 
VegNewsletter (VegNews e-newsletter), October 2011
“A drool-worthy cornucopia of pies.”

Tucson Citizen, 10/24/11

From the Publisher

Long before popular vegan chefs Moskowitz and Romero (Veganomicon; Vegan Cupcakes Take Over the World) started writing indispensable vegan cookbooks, they were sharing recipes through their website, Post Punk Kitchen (www.theppk.com). Like their other publications, this comprehensive guide to pies contains smart, sassy recipes that embrace rather than work around the vegan diet. Some recipes aren't exactly pie, but few readers will mind seeing Chocolate Galaxy Banana or Blueberry Bliss cheesecakes alongside such tempting offerings as Blackberry Bramble Pie, Salted Maple Pecan Pie, and Chocolate Peanut Butter Tartlets. Expect demand for this book, which vegans will reach for as often as other bakers consult Ken Haedrich's Pie. [New York tour.]

Library Journal

The icons of hip vegan cuisine tackle the heavyweight champ of American dessert: pie. Moskowitz and Romero (Vegan Cookies Invade Your Cookie Jar, 2009, etc.) are the force behind the fantastic vegan website The Post Punk Kitchen (theppk.com); among their long list of credits, the authors have reinvented both the cupcake and cookie formats for vegan bakers. Here, bursting with an "anyone-can-do-this" approach and a defiant "non-vegans-won't-be-able-to-tell-the-difference" attitude, they provide dozens of recipes for classic fruit pies, cobblers, crisps and cheesecakes. Vegan cooks can look forward to whipping up a pear and cranberry galette that will even have their carnivorous relatives scarfing down a second slice at the next family gathering. Before getting started, the authors concisely cover all the basics, from ingredients to equipment, in the aptly titled chapter "How to Create the Universe or Bake a Pie from Scratch." All the ingredients used are now easily available at most health-food stores or your local Whole Foods. And don't miss the recipes for vegan toppings like "Rad Whip," a vegan version of Cool Whip that will please even the staunchest dairy advocates. More than just a niche guide, this mouthwatering collection of desserts will satisfy even the most reluctant reader.

Kirkus Reviews