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![The Book On Pie: Everything You Need to Know to Bake Perfect Pies (English Edition) di [Erin Jeanne McDowell, Mark Weinberg]](https://m.media-amazon.com/images/I/51uaG7c9V1L._SX260_.jpg)
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The Book On Pie: Everything You Need to Know to Bake Perfect Pies (English Edition) Formato Kindle
Erin Jeanne McDowell (Autore) Scopri tutti i libri, leggi le informazioni sull'autore e molto altro. Vedi Risultati di ricerca per questo autore |
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"Ti preghiamo di riprovare" | 30,62 € | 34,29 € |
Look no further than The Book on Pie for the only book on pie you'll ever want or need.
Erin Jeanne McDowell, New York Times contributing baker extraordinaire and top food stylist, wrote the book on pie, a comprehensive handbook that distills all you'll ever need to know for making perfect pies. The Book on Pie starts with the basics, including ways to mix pie dough for extra flaky crusts, storage and freezing, recipe size conversions, and expert tips for decorating and styling, before diving into the recipes for all the different kinds of pies: fruit, custard, cream, chiffon, cold set, savory, and mini. Find everything from classics like Apple Pie and Pumpkin Pie, to more inspired recipes like Birthday-Cake Pie and Caramel Pork Pie with Chile and Scallions.
Erin also suggests recommended pie doughs and toppings with each recipe for infinitely customizable pies: Mix and match Pumpkin Spice Pie Dough and Dark Chocolate Drippy Glaze with the Pumpkin Pie, or sub in the Chive Compound-Butter Crust for the Croque Madame Pielets . . . the possibilities are endless. With helpful tips, photographic guides, and inspirations—pie-deas—it's almost like having Erin in the kitchen baking pies with you.
- LinguaInglese
- EditoreHarvest
- Data di pubblicazione10 novembre 2020
- Dimensioni file144183 KB
Descrizione prodotto
L'autore
ERIN JEANNE MCDOWELL is an author, recipe developer, and award-winning food stylist with specialized focus in baking. She's a regular contributor to New York Times Cooking, Food52 (where she also serves as Baking Consultant at Large), and PureWow. She hosts weekly baking classes on Food Network Kitchen and the series "Bake It Up a Notch" for Food52. She and her work have been featured in The Washington Post, Better Homes and Gardens Magazine, The New Yorker, and Food and Wine Magazine. She lives and works in North Bergen, New Jersey. --Questo testo si riferisce a un'edizione alternativa kindle_edition.
Dettagli prodotto
- ASIN : B081TQ9D3R
- Editore : Harvest (10 novembre 2020)
- Lingua : Inglese
- Dimensioni file : 144183 KB
- Da testo a voce : Abilitato
- Screen Reader : Supportato
- Miglioramenti tipografici : Abilitato
- X-Ray : Abilitato
- Word Wise : Abilitato
- Lunghezza stampa : 347 pagine
- Posizione nella classifica Bestseller di Amazon: n. 209,806 in Kindle Store (Visualizza i Top 100 nella categoria Kindle Store)
- n. 816 in Dolci e dessert
- n. 1,028 in Cucina (in inglese)
- n. 1,190 in Cucina e vini in lingua straniera
- Recensioni dei clienti:
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1. I followed Erin's recipe for all-butter pie dough. I have a standby recipe I use but I figured in for a penny, in for a pound. The dough looked exactly as Erin suggests it should in her pie dough guide but felt dry to me. No worries, I left it to hydrate in the fridge overnight. Unfortunately, when I pulled it out in the morning, it was still crumbly and could not be rolled without breaking. I had to make up a new batch of dough right then for my silent auction pies (from another recipe). I figured it was my mistake and forged ahead with the pies.
2. I started on the chocolate raspberry pie. My sister loves chocolate mousse and hates pie. First, I made the crumb crust per Erin's instructions using her crumb crust recipe with Oreos. Then I made the chocolate filling while the crust chilled (again, per instructions). Erin's recipe has you add still-warm melted chocolate to a whipped mixture with cream cheese in a running stand mixer using the whisk attachment. Even though I was concerned I believed the instructions must be for a reason. Imagine my disappointment when exactly what I expected happened- the warm chocolate 1. got thrown all over the bowl by the whisk as I added it in a slow stream, which led to flecks of hard chocolate on the bowl and whisk and 2. hardened when it met the cream cheese mix which led to even more chunks. Okay, I thought, must be my error again. It still tasted great. I then added the whipping cream (again per the instructions) and watched the chunky chocolate mixture become closer to something approximating wet concrete. In Erin's picture, the mousse is light and overfills the crust, so you have to mound it in the middle. My mixture was hard and thick, and there was no hope of putting it over raspberries per the instructions without absolutely crushing them. Again, I thought, okay, my error. I piled the mix into a piping bag and piped it over the berries, then carefully tried to make the top of the pie not look like a ridiculous rock. It was very tasty- hard to go wrong with chocolate, cream cheese, sugar and raspberries- but it was VERY dense and not at all what was pictured even though I meticulously followed her directions. Insult to injury, the crumb crust completely stuck to the pie plate and was hopeless to get off, so the servings looked roughly like someone drove through a bloody (from the crushed red raspberries) mud puddle.
3. Unwilling to see anything but my own failures with these recipes, I forged ahead. I'm a glutton for punishment apparently. I started on the cranberry orange pie. Erin suggests that for the type of dough I was using, you do not need to parbake with pie weights as long as the crust is really well docked with a fork. Amazing! Incredible! Revelatory! I was suspicious but thought, well, if the queen of pie says this, I will believe. So I made my beautifully decorated crust with an elaborate edge and I put it in the oven to parbake- again, per her exact instructions. In what should not have been a surprise, the crust slumped and the center became a giant bubble. Because, of course it did. Okay, another new crust, another roll out, another round of decoration. Into the oven WITH pie weights. I started on the filling. The cranberry mix is cooked on the stove and then you mix the bottom layer, chill the bottom layer in the parbaked crust, and top with the cranberry mixture which is cooled. The bottom layer had not chilled enough after the time required and so it all smooshed to one side of the pie. Okay, I thought, no big deal. I'll just make a meringue and put it on top and no one will be able to tell the difference. So I make Erin's mile-high meringue, which she specifically calls to whip to medium peaks. Seemed odd to me- how could a meringue at medium peaks hold its shape on a pie? But this is the queen of pie, so okay, medium peaks it is. I carefully pile the meringue on the completely cooled cranberry pie. It flattens, mostly, because of course it does. I torched it anyway and off we went to Thanksgiving dinner. Once we cut into the pies, it was obvious that the cranberry pie was so tart it could barely be eaten. If it were not for the sad but sweet meringue, it would have been like eating a lemon slice.
Here's my ultimate recommendation: If you are an experienced pie baker, yes, buy this book. It is beautiful and has great inspiration. But TRUST YOURSELF if the directions don't make sense to you and amend the recipe to what does make sense. I could have easily avoided all of these issues if I had trusted my gut! Don't assume the recipes are foolproof because they ARE NOT.
If you are not an experienced pie baker, sadly I have to tell you NOT to buy this book. I CAN heartily recommend another book, Magpie, which I have made almost every pie out of and NEVER had a single issue while following her recipes exactly.

I decided to purchase after seeing an image of peanut butter and raspberry pie on Erin's instagram and it was an absolute joy to make and eat, amongst other pies I've made. I'm looking forward to experimenting with them all!


Recomiendo muchísimo ver sus videos al igual que comprar su libro.
Las recetas son buenas y sin previo entrenamiento el libro te permite tener éxito una y otra vez. Es el primer libro en el no tengo que estar a prueba y error hasta que la receta me salga perfecta. Su explicaciones son claras y hay una cantidad enorme de tips; incluyendo que puedes hacer antes de tiempo, como guardar tus creaciones, como las puedes servir, recalentar, etc.
El libro hace lo que promete en su portada: “Todo lo que necesitas saber para hornear pays perfectos”.


Recensito in Messico il 22 gennaio 2021
Recomiendo muchísimo ver sus videos al igual que comprar su libro.
Las recetas son buenas y sin previo entrenamiento el libro te permite tener éxito una y otra vez. Es el primer libro en el no tengo que estar a prueba y error hasta que la receta me salga perfecta. Su explicaciones son claras y hay una cantidad enorme de tips; incluyendo que puedes hacer antes de tiempo, como guardar tus creaciones, como las puedes servir, recalentar, etc.
El libro hace lo que promete en su portada: “Todo lo que necesitas saber para hornear pays perfectos”.










Der Titel verrät zwar, um was es in diesem Buch geht, aber nicht, wie großartig dieses Buch geworden ist.
Das Buch dreht sich ab der ersten Seite nur um Pies, es fängt mit einer kleinen Waren- und Gerätekunde an, Umschreibungen von verschiedenen Backtechniken und Dekorationen, es folgen ettliche Rezepte von Grundteigen und Füllungen.
Der Inhalt ist sehr übersichtlich gegliedert in Frucht-Pies, bedeckte Pies, Creme- bzw kalte Pies und deftige Pies.
Die Autorin geht auf verschiedene Variationen ihrer Rezepte ein und ermutigt den Bäcker auch unterschiedlichste Böden mit Belägen zu komibieren. Dadurch entstehen unendlich viele verschiedene Pies.
Immer wieder tauchen in diesem Buch Kästen auf, in denen verschiedene Probleme, die beim Backen auftauchen können, behoben werden.
Dieser Titel stellt ein wahres Wunder an Ideen und Wissen dar . Ich habe selten ein so gutes und umfassendes Backbuch in der Hand gehabt!
Ergänzt wird es von wunderbaren Fotografien von Mark Weinberg, die einem das Wasser im Mund zusammenlaufen lassen.