“It is inspiring to see the fine and evocative work of this prize representative of a new generation of bakers.” — Rose Levy Beranbaum on The Fearless Baker

“Erin’s fierce understanding of the science of baking makes her one of the most trustworthy bakers that I know. But what’s even more special is that she does it all with the exact kind of friendliness and warmth that you want when you’re about to tackle laminated dough or French macarons for the first time. The recipes here are as encouraging and thorough as they are beautiful and delicious. This book is an absolute must-have for bakers of all levels.” — Molly Yeh on The Fearless Baker

“Great news for bakers: Erin Jeanne McDowell has gone all in on pie! Pies of every kind. So many crusts. And instructions as sharp as a lemon’s tang. Erin has an extraordinary talent for explaining—no matter how complex the technique, when she tells us how to do it, we get excited about it, we do it, and we succeed. It’s the McDowell wizardry.” — Dorie Greenspan, award-winning author of Everyday Dorie and Dorie’s Cookies, on The Book on Pie

“I am obsessed with Erin Jeanne McDowell’s book. As a non-baker, she has given me intense motivation to make pie—every recipe looks delicious. She’s gifted me bravado—every recipe is so clearly written that I don’t fear failure. And as a food fanatic, Erin has inspired me with both her classic recipes and her more creative flavor combinations.” — Dana Cowin, host of the Speaking Broadly podcast and former editor of Food & Wine, on The Book on Pie

“With her friendly, hand-holding instructions and photos of exactly what your doughs and fillings should (and shouldn’t) look like, Erin Jeanne McDowell has done away with every worry that can vex and intimidate new pie bakers. In the world of The Book on Pie, with Erin cheering for you, pie is easy, pie is fun, pie is anything you want it to be.” — Kristen Migliore, creative director of Genius Food52 and author of Genius Recipes