The perfect pie : your ultimate guide to classic and modern pies, tarts, galettes, and more

The perfect pie Your ultimate guide to classic and modern pies, tarts, galettes, and more

Book - 2019

"The Perfect Pie is the definitive guide to gorgeous pies and tarts. Maybe you want to master homespun pies that celebrate seasonal produce, or get creative with pastry-encased canvases for modern flavor profiles. No matter your pie preference, this collection will inspire you to bake. We've tested our way to the best techniques for building foolproof bakery-quality pies from the crust up: Learn how to create the flakiest pie crust from dough that's a breeze to roll. Become the expert in classics like Sweet Cherry Pie and also wow with pies that show off interesting flavors like Blueberry Earl Grey Pie (tea is infused into the filling and an adorning glaze) or Browned Butter Butternut Squash Pie with Sage. Make meringues that... don't weep, or fruit filling for Deep-Dish Apple Pie that doesn't shrink under the tall-standing top crust. Discover the world of tarts like Chocolate-Hazelnut Raspberry Mousse Tart with looks that deceive its simplicity (we top crispy store-bought puff pastry with a quick mousse), sleek sesame brittle-decorated Chocolate-Tahini Tart, and rustic galettes. When you're ready to up your game, learn to design intricate pie tops (think: braided edges for Pecan Pie; a herringbone lattice pattern for Ginger Plum Pie; creative cutouts for Apricot, Vanilla Bean, and Cardamom Pie; and candied peanut clusters for Peanut Butter and Concord Grape Pie), fashion pies big (slab pies for a crowd) and small (muffin tin pies, jar pies, and pie pops), and use ingredients you never thought to put in pie like husk cherries or rose water." --Amazon.

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Location Call Number   Status
2nd Floor 641.8652/America's Checked In
2nd Floor 641.8652/America's Checked In
Subjects
Pies.
Cookbooks.
Genres
Cookbooks
Published
Boston, MA : Americas test kitchen [2019]
Language
English
Corporate Author
America's Test Kitchen (Firm)
Corporate Author
America's Test Kitchen (Firm) (author)
Item Description
Includes index.
Physical Description
ix, 366 pages : color illustrations ; 27 cm
ISBN
9781945256912
  • Welcome to americas test kitchen
  • Getting started
  • Mastering the classics
  • Custard, cream, and curd pies
  • Upping your pie game
  • Elegant tarts
  • Pies big and small
  • Regional pies
  • Icebox and ice cream pies
  • Pie and tart doughs
  • Sauces, toppings, and more
  • Nutritional information for our recipes
  • Conversions and equivalents.
Review by Booklist Review

This all-things-pie collection starts, as most America's Test Kitchen (ATK) cookbooks do, with instructions for getting started that cover equipment, ingredients, and procedures integral to pie-making. Next comes a handful of classic, building-block pie recipes (deep dish apple, pumpkin) with photo-illustrated, step-by-step instructions. A pie parade more than 150 fruit, cream, meringue, custard, chiffon, and ice cream pies; and tarts and free-form galettes follows, ranging from few-step basics like key lime pie to more involved options like poached pear and almond tart. Sections on single-serving pies and regional favorites are particularly delightful. In the back of the book, readers will find 16 dough recipes, including vegan and gluten-free options, that are referenced throughout, as well as various toppings (whipped creams, berry coulis, hot fudge sauce). With their bounty of photos and information, ATK cookbooks are great for meeting readers right where they are, and while all home chefs can find a pie recipe here tailored to the skills they already have, they're bound to pick up more along the way.--Annie Bostrom Copyright 2010 Booklist

From Booklist, Copyright (c) American Library Association. Used with permission.
Review by Publisher's Weekly Review

The editors of America's Test Kitchen turn their eye to sweet pies and tarts in this satisfying outing. Recipes range from tried-and-true deep-dish apple pie to a fanciful crème brûlée option whose filling is infused with lavender and torched for crackle. The book opens with a rundown of eight basic pie types--tarts are "an elegant subcategory"; chiffon pie has "old-fashioned charm"--and a chapter titled "Pies Big and Small" includes charming "pie pops" and a sheet-pan galette. Sidebars cover such aspects as crimping or braiding a decorative edge, and firm guidance makes it all seem doable, even a stunning herringbone lattice. However, some photos don't quite match instructions: an intriguing butternut squash and sage pie is depicted with leaf cutouts on top, though readers are directed to make a double-crust dough, not the single-crust dough in the instructions. Clever ideas abound, from decorative shards of sesame brittle on a chocolate-tahini tart to a Hawaiian dessert made with haupia, a coconut pudding so thick it can be sliced. A chapter on crusts meets every possible need with vegan and gluten-free options. Fear of pastry is real for many home cooks, and this book is poised to help readers vanquish it. (Sept.)

(c) Copyright PWxyz, LLC. All rights reserved
Review by Library Journal Review

America's Test Kitchen (ATK) follows up The Perfect Cookie and The Perfect Cake with this comprehensive guide to pies and tarts. As expected from ATK, the book is extremely detailed about every aspect of the baking process, from choosing ingredients to cooling and storing the finished product. Helpful step-by-step photos enhance a chapter of classic pies, such as deep-dish apple pie and a not-cloying pecan pie, and accompany instructions for more visual steps (rolling dough, decorating) and unusual components (e.g., crafting a meringue crust). In addition to well-loved standards, ice cream pies, and regional favorites (New England mincemeat pie), the book includes innovative flavor combinations such as cape gooseberry pie with elderflower meringue, and recipes for both vegan and gluten-free dough. A chapter of "Pies Big and Small" comprises hand pies, pie pops, and individual pies in a jar, as well as slab pies to feed a crowd. To finish it off, the chapter "Upping Your Pie Game" demystifies impressive-looking edge and top crust designs so even home bakers can display something beautiful. VERDICT With obsessively tested classic and creative recipes, America's Test Kitchen offers everything you'll ever need to know about making pie.--Katy Hershberger, School Library Journal

(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

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