United States of Pie : Regional Favorites from East to West and North to South
Overview - A baker's delight, United States of Pie is an utterly charming and mouthwatering compendium of heirloom American pies--regional favorites from East to West and North to South--gathered lovingly together by Adrienne Kane, author of Cooking and Screaming and creator of the popular food blog www.nosheteria.com. Read more...
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More About United States of Pie by Adrienne Kane; August Heffner
A baker's delight, United States of Pie
is an utterly charming and mouthwatering compendium of heirloom American pies--regional favorites from East to West and North to South--gathered lovingly together by Adrienne Kane, author of Cooking and Screaming and creator of the popular food blog www.nosheteria.com. From long lost recipes to classic favorites, the irresistible desserts featured in this wonderful cookbook will be pastry nirvana for Mollie Katzen and Moosewood fans--hot and tasty treats sweetly illustrated, combined with time-tested baking tips and secrets for preparing the perfect pie.
- ISBN-13: 9780062064073
- ISBN-10: 006206407X
- Publisher: Ecco Press
- Publish Date: May 2012
- Page Count: 226
- Dimensions: 8.9 x 7.3 x 0.8 inches
- Shipping Weight: 1.35 pounds
Books > Cooking > Courses & Dishes - Pies
Publishers Weekly Reviews
Publishers Weekly® Reviews
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This colorful, varied collection by a blogger, recipe developer, and food writer may well be the definitive resource on the all-American pie. Culled from farmwife cookbooks, bakeshops, church booklets, and newspapers, the recipes are categorized by region, with chapters for the Northeast, South, Midwest, and West and all of their classics: shoefly, Maine blueberry, Key lime, and strawberry-rhubarb, to name a few. These are interspersed with Kane’s updated versions of unusual, exotic concoctions such as Chipmunk Pie (stuffed with an apple and nut filling), green tomato pie, and burnt sugar meringue pie. Acknow-ledging that many home bakers are intimidated by the dough, Kane (Cooking and Screaming) covers the trickiest part of the process with step-by-step tips on crust making (sift or whisk dry ingredients; cut in fats by hand) and a host of foundational recipes, including rich and buttery cornmeal and leaf lard pie doughs. For the new baker there’s plenty of guidance on blind baking and crust fluting. Masters of the craft will be lured in by new challenges—rendering one’s own lard, for example. In all, this is a sweet and helpful guide. Agent: Alia Habib. (June)