50 pies, 50 states An immigrant's love letter to the United States through pie

Stacey Mei Yan Fong

Book - 2023

"An Asian immigrant and home baker presents a love letter to her adopted country with recipes for pies from every state such as Mississippi Mud Pie and Kentucky Derby Pie"--

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Location Call Number   Status
2nd Floor New Shelf 641.8652/Fong (NEW SHELF) Due Dec 10, 2023
New York : Voracious, Little, Brown and Company 2023.
Main Author
Stacey Mei Yan Fong (author)
Other Authors
Alanna Hale (photographer), Shelby Warwood (illustrator)
First edition
Item Description
Includes index.
Physical Description
xiii, 365 pages : color illustrations, color map ; 26 cm
  • Pie Guide
  • Pie Map
  • Introduction
  • How this Book Works
  • Before You Start Slingin' Pies
  • The Pies
  • Making Crust
  • Tools
  • Ingredients
  • Crust Recipes
  • Techniques: Rollin', Fittin', Crimpin', Cuttin' & Weavin' (Lattice Crusts), Bakin', Servin'
  • Acknowledgments
  • Index
Review by Library Journal Review

After immigrating to the U.S., Fong embarked on a project to celebrate her new home and connect with others, baking pies to represent each state and documenting her progress online, where it garnered media attention. Turning the project into a cookbook, she has also added pies that characterize Singapore, Indonesia, and Hong Kong, where she grew up. There's honey peach pie for Savannah, representing her college experience, and a scallion bagel pie for Brooklyn, where she now lives. Following those, in alphabetical order, there's a pie for each state, with information about the state and an explanation of how the recipe suits it. This is an interesting mix of sweet and savory recipes, some never before seen, such as artichoke pie for California, snickerdoodle pie for Connecticut, and a Boston cream as a pie not a cake. Standard crust recipes are given and assigned to the pies, and the index is arranged so readers can find pies by type, title, or geography. VERDICT Whether one bakes from it or merely reads it, Fong's cookbook debut is a treat and a worthy addition to cooking collections.--Danise Hoover

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