Book
Pie academy : master the perfect crust and 255 amazing fillings, with fruits, nuts, creams, custards, ice cream, and more : expert techniques for making fabulous pies from scratch
Record details
- ISBN: 9781635861112 (Hardcover)
- ISBN: 163586111X (Hardcover)
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Physical Description:
print
ix, 469 pages : color illustrations ; 27 cm - Publisher: North Adams, MA : Storey Publishing, 2020.
Content descriptions
| General Note: | Includes index. |
| Formatted Contents Note: | part one: Behind the scenes. The pie maker's tools: pins, pans, pastry blenders, and more ; In the pantry: flours, fats, and fillings ; How to make a pie: a step-by-step tutorial plus a whole lot more -- part two: The wonderful world of pie. a panoply of pie doughs: all the dough you'll ever need ; Berry pies: summer's jewels in a crust ; More summer delights: a profusion of fruit pies ; Make mine apple: variations on a classic ; The other fall classics: pear, pumpkin, cranberry, and more ; The notable nut: pecan pie and beyond ; Rich, sweet, and simple: chess, buttermilk, and other custard pies ; Small packages: mini pies, turnovers, and other hand pies ; Icebox pies: chiffons, a chocolate silk, and other cool pleasures ; Cream pies: the diner classics come home ; From the freezer: inviting ice cream pies and other icy treats ; A pie potpourri: brownie pies, rice pies, and other delicious oddballs ; The pie maker's pantry: sweet sauces, toppings, and meringues. |
Search for related items by subject
| Subject: | Pies Pies -- Technique Pastry Baking |
| Genre: | Cookbooks. |
Available copies
- 3 of 4 copies available at BC Interlibrary Connect. (Show)
- 0 of 1 copy available at Castlegar Public Library.
Holds
- 0 current holds with 4 total copies.
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Holdable? | Status | Due Date |
|---|---|---|---|---|---|---|
| Castlegar Public Library | 641.8652 HAE (Text) | 35146002232692 | Non-Fiction | Volume hold | Checked out | 2024-05-01 |
- Baker & Taylor
Featuring step-by-step tutorials, along with more than 250 recipes, this master class in pie making taught by the dean of The Pie Academy is the perfect how-to for bakers of all levels. 25,000 first printing. Illustrations. - Baker & Taylor
"Discover recipes for all types of crusts and pastry, including gluten-free, whole wheat, and extra-flaky. Learn about the best tools and gadgets to make dough and fillings. Step-by-step instructions with photos make it easy for bakers of all levels"-- - Grand Central PubâAn excellent resource for home bakers looking to up their pie game." â Publishers Weekly, starred review
 "The wide-ranging, well-curated mix of classic and contemporary recipes and expert advice make this an essential primer for avid home bakers." â Library Journal, starred review
"Readers will find everything they'd ever want to know about making pie, and even the dough-fearful will feel ready to measure, roll, and cut." â Booklist, starred review
âFear of pie? Ken Haedrich to the rescue. Pie Academy takes you through everything pie related â perfect crusts, fillings, crimping techniques, blind baking, lattice toppings and more.â â Kathy Gunst, coauthor of Rage Baking and resident chef for NPRâs Here and Now
âA true bakerâs delight.ââ Amy Traverso, Yankee magazine food editor and author of The Apple Loverâs Cookbook
Trusted cookbook author and pie expert Ken Haedrich delivers the only pie cookbook youâll ever need: Pie Academy. Novice and experienced bakers will discover the secrets to baking a pie from scratch, with recipes, crust savvy, tips and tutorials, advice about tools and ingredients, and more. Foolproof step-by-step photos give you the confidence you need to choose and prepare the best crust for different types of fillings. Learn how to make pie dough using butter, lard, or both; how to work with all-purpose, whole-wheat, or gluten-free flour; how to roll out dough; which pie pan to use; and how to add flawless finishing details like fluting and lattice tops. Next are 255 recipes for every kind and style of pie, from classic apple pie and pumpkin pie to summer berry, fruit, nut, custard, chiffon, and cream pies, freezer pies, slab pies, hand pies, turnovers, and much more. This beast of a collection, with gorgeous color photos throughout, weighs in at nearly four pounds and serves up forty years of pie wisdom in a single, satisfying package. - Grand Central Pub
The critically acclaimed dean of The Pie Academy, Ken Haedrich, delivers a master class in pie making, with step-by-step photographic tutorials for perfect crusts and more than 250 recipes for pies of every flavor and style, from berry, fruit, nut, custard, chiffon, and cream pies, to freezer pies, slab pies, turnovers, and much more. - Workman Press.'An excellent resource for home bakers looking to up their pie game." ' Publishers Weekly, starred review
 "The wide-ranging, well-curated mix of classic and contemporary recipes and expert advice make this an essential primer for avid home bakers." ' Library Journal, starred review
"Readers will find everything they'd ever want to know about making pie, and even the dough-fearful will feel ready to measure, roll, and cut." ' Booklist, starred review
'Fear of pie? Ken Haedrich to the rescue. Pie Academy takes you through everything pie related ' perfect crusts, fillings, crimping techniques, blind baking, lattice toppings and more.' ' Kathy Gunst, coauthor of Rage Baking and resident chef for NPR's Here and Now
'A true baker's delight.'' Amy Traverso, Yankee magazine food editor and author of The Apple Lover's Cookbook
Trusted cookbook author and pie expert Ken Haedrich delivers the only pie cookbook you'll ever need: Pie Academy. Novice and experienced bakers will discover the secrets to baking a pie from scratch, with recipes, crust savvy, tips and tutorials, advice about tools and ingredients, and more. Foolproof step-by-step photos give you the confidence you need to choose and prepare the best crust for different types of fillings. Learn how to make pie dough using butter, lard, or both; how to work with all-purpose, whole-wheat, or gluten-free flour; how to roll out dough; which pie pan to use; and how to add flawless finishing details like fluting and lattice tops. Next are 255 recipes for every kind and style of pie, from classic apple pie and pumpkin pie to summer berry, fruit, nut, custard, chiffon, and cream pies, freezer pies, slab pies, hand pies, turnovers, and much more. This beast of a collection, with gorgeous color photos throughout, weighs in at nearly four pounds and serves up forty years of pie wisdom in a single, satisfying package.
