The New Pie: Modern Techniques for the Classic American Dessert: A Baking Book

Create 75 beautiful and unique pies using traditional techniques and modern tools from a couple who has baked their way to the top.

IACP AWARD FINALIST - NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR AND FOOD52

Get ready for a new, fresh take on baking the ultimate feel-good dessert: pie In The New Pie, Chris Taylor and Paul Arguin--winners of more than 500 awards for baking (including the Best of Show Award at the National Pie Championships)--re-examine the wholesome world of pie. Through traditional time-honored techniques, modern cooking methods (like sous vide), innovative flavors (birthday cake; Tahitian pineapple; and mocha "mystery"), and a love for kitchen gadgets (like immersion circulators and silicone texture mats), these legendary competition circuit pie experts reinvent the traditional pastime of pie-making. With step-by-step instructions and playful photography, you'll learn to make groundbreaking creations, including a magnificent Blueberry-Maple Pie with wood-grain lattice, the King Fluffernutter Pie, and a striped chocolate Pie of the Tiger. Whether you are a pie voyeur, new baker, or baking enthusiast you will find inspiration at every turn and pies to satisfy every craving.

Binding Type: Hardcover
Publisher: Clarkson Potter Publishers
Published: 03/12/2019
ISBN: 9780525576440
Pages: 272
Weight: 2.50lbs
Size: 9.30h x 8.50w x 0.90d

Review Citations: Publishers Weekly 01/07/2019