Pie Academy: Master the Perfect Crust And 255 Amazing Fillings With Fruits, Nuts

$35 · Offered by Kitchen Arts & Letters

The author of more than a dozen baking books and an experienced culinary instructor, Ken Haedrich caught the baking bug from watching his father bake pies. This book, an extensive revision of his 2004 work, Pie , is a deep dive into piemaking for anyone determined to gain command over the art. With advice on everything from choosing a rolling pin and selecting the right fat for your crust to storing apples you’ve brought home from the orchard and using mason jar lids as mini-pie pans, Haedrich writes confidently and from long experience. His impressive range of recipes evokes childhood nostalgia, the thrifty resourcefulness of a home gardener, and a fully modern sense of flavor. Among your options here: fresh raspberry pie with a crumb topping; peach-mango pie; watermelon rind pie; pear pie with maple and candied ginger; caramel-coffee hazelnut pie; strawberry baked Alaska pie. There are more than 240 other choices as well. Hardcover. Color photographs throughout.

• Binding: Hardcover

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