Description
| Product ID: | 9780525576440 |
| Product Form: | Hardback |
| Country of Manufacture: | GB |
| Title: | The New Pie |
| Subtitle: | Modern Techniques for the Classic American Dessert |
| Authors: | Author: Chris Taylor, Paul Arguin |
| Page Count: | 272 |
| Subjects: | Cookery dishes and courses: desserts, Desserts |
| Description: | Select Guide Rating 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. |
| Imprint Name: | Clarkson Potter |
| Publisher Name: | Random House USA Inc |
| Country of Publication: | GB |
| Publishing Date: | 2019-03-12 |
