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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]

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Erin Jeanne McDowell

The Book On Pie: Everything You Need to Know to Bake Perfect Pies (English Edition) Formato Kindle

Edizione Inglese di Erin Jeanne McDowell (Autore), Mark Weinberg (Fotografo) Formato: Formato Kindle

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A NEW YORK TIMES BESTSELLER

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.

Lunghezza stampa

347 pagine
Lingua

Inglese
Editore

Harvest
Data di pubblicazione

10 novembre 2020
Dimensioni file

144183 KB
Scorri Pagina

Abilitato
Word Wise

Abilitato
Miglioramenti tipografici

Abilitato
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L'autore

<div>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. </div>

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. 232,166 in Kindle Store (Visualizza i Top 100 nella categoria Kindle Store)
- n. 841 in Dolci e dessert
- n. 1,116 in Cucina (in inglese)
- n. 1,268 in Cucina e vini in lingua straniera

Recensioni dei clienti:
2.940 voti

Informazioni sull'autore

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Erin Jeanne McDowell

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Recensioni clienti

5 stelle		89%
4 stelle		7%
3 stelle		2%
2 stelle		1%
1 stella		1%

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ApplePieMaryPie

MERAVIGLIOSO, assolutamente TUTTO sulle Pie!!!

Recensito in Italia il 27 agosto 2021

Acquisto verificato

Questo libro è destinato a diventare un grande classico: contiene tantissimi tipi di Pie Crust e le loro infinite combinazioni con i ripieni. Assolutamente imperdibile per gli amanti delle pie dolci e salate.

Utile

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Angela B

Great ideas, poor execution.

Recensito negli Stati Uniti il 7 dicembre 2020

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I was so excited to get this book and have been waiting since Erin announced it. I have many pie cookbooks and I absolutely love making pie. I had two pies to make for a silent auction donation as well as all of the pies for my family Thanksgiving. I also bake competitive pies. I am not a pie novice by any stretch. Unfortunately, I have to share my disappointment with this book. Although beautiful and inspiring, please proceed with caution. If your gut tells you not to do something- don't do it! Here are the issues I had making the recipes with complete faith:
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.

ETA: this still makes me mad. I'm pretty sure many of the five star reviews have not actually baked any of the pies. Check out the other 1 star reviews.

332 persone l'hanno trovato utile

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Amazon Customer

Do you want to bake great pies? Buy this book.

Recensito nel Regno Unito il 29 marzo 2021

Acquisto verificato

Such a beautifully illustrated book. Erin's recipes are easy to follow and I've been baking the most delicious pies of my life.
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!

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Kindle Customer

Wonderful Book With Fabulous Creative Baking

Recensito nel Regno Unito il 28 ottobre 2021

Acquisto verificato

I cant recommend this book enough. Some of the most creative twists on pie that I have ever come across. I watched Erin on Food52 where she has the most creative baking series on YouTube. From savory dinner pies to tiny sweet tartlets. Your stomach will thank you for your purchase

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janet shore

great book

Recensito nel Regno Unito il 25 ottobre 2021

Acquisto verificato

great book easy to follow

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Antonio

El mejor libro.

Recensito in Messico il 22 gennaio 2021

Acquisto verificato

Conocí a Erin McDowell por el canal de Food52 (YouTube).
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”.

6 persone l'hanno trovato utile

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The Book On Pie: Everything You Need to Know to Bake Perfect Pies (English Edition) Formato Kindle

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Erin Jeanne McDowell

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