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Handheld Pies: Dozens of Pint-Size Sweets and Savories

by

Handheld Pies: Dozens of Pint-Size Sweets and Savories Cover

ISBN13: 9781452102146
ISBN10: 1452102147
Condition: Standard
All Product Details

 

Staff Pick

Part cookbook, part culinary road trip, part mouthwatering, flaky-crusted, fresh-from-the-oven feast for the eyes, Handheld Pies combines recipes for scrumptious handheld treats with profiles of some of the best small-pie makers in the United States, including Portland's own fried-pie purveyor Whiffies (p. 34). First-time pie makers will appreciate the introductory chapter devoted to equipment, ingredients, and techniques, as well as Billingsley's clear, step-by-step instructions. Seasoned pros looking to expand their repertoire are sure to find something they haven't tried, like Orange Marmalade-Mascarpone Pop Tarts (p. 37) or Vanilla Malt Jar Pie (p. 86). This book makes me want to embark on a tiny eating baking spree.
Recommended by Tove, Powells.com

Synopses & Reviews

Publisher Comments:

What's better than small treats? Eating with your hands! This enticing cookbook delivers on both counts in one adorable package. Pie-lovers everywhere will be thrilled to find their favorite recipes plus fabulous new creations. Savory pies also make an appearance: grab a Bacon, Egg, and Cheese Breakfast Pie on the way out the door in the morning! Ideal for beginning and seasoned bakers alike (a chapter on crusts offers all the instruction anyone needs to make delicious, flaky pastry with ease!), Handheld Pies proves that good things definitely come in small packages.

About the Author

Sarah Billingsley is a cookbook editor and co-author of Whoopie Pies. She lives in San Francisco, California.

Rachel Wharton is a James Beard Award-winning writer and editor. She lives in Brooklyn, New York

Ellen Silverman is a New York-based photographer.

What Our Readers Are Saying

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Average customer rating based on 2 comments:

rmariebush, August 11, 2012 (view all comments by rmariebush)
I loved how simple the recipes were. My favorite was the homemade poptarts my children really enjoyed those. I also enjoyed the fact that it rekindled memories from when I was younger enjoying my mothers and grandmother fried pies
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HeidiSueRoth, December 13, 2011 (view all comments by HeidiSueRoth)
Good Results but a Lot of Work--Not for Beginners

Small Pies reportedly are the new mini-dessert trend. Based on testing a number of recipes presented in this book, I understand why. One of the joys of small foods comes from eating. It’s just more fun. At the authors state, it’s okay to eat with your hands.

Handheld foods, in fact, have a long history in human culture. Farmers, peasants and many others needed nourishment that could be prepared in advance, carried along to labor and eaten during the day. Handheld pies takes this common tradition to elevated levels.

One thing I enjoyed about the structure of the book is the “Nuts and Bolts” section. Here, you choose and match the type of crust you want with the type of filling. Such flexibility means you can adjust to what’s hanging around your kitchen��"some leftover cream cheese? Make cream cheese pie crust. Or perhaps you have plenty of butter but no fresh fruit��"not to worry, you can still have a great fruit pie.

Freezing individual servings is also a boon to for the busy kitchen. The authors give you even more options for this technique than others, such as “Mini-Pies” from other authors (a great cookbook that teases the freezing idea). This book really develops the idea.

When it came to eating the recipes, we had a couple clear favorites. Despite the fact all the tests were voted a success, you definitely want to try the Orange Marmalade-Mascarpone Pop Tarts. The Farmer Cheese Pie was also a favorite. The all-out winner however, was the Dried Apple and Raisin Filling recipe. Although most recommended for a fried pie, no one on test-day minded that it was served in the tested Sturdy Cream Cheese Crust recipe.

Dried Apple and Raisin Filling

3 cups dried apples
3 cups apple cider
½ cup dark or golden raisins
3 tbsp firmly packed light or dark brown sugar
2 tbsp cornstarch
1 tsp ground cinnamon
¼ tsp ground ginger
¼ tsp freshly grated nutmeg
Pinch of kosher salt

1. In a large saucepan, combine the apples and cider over medium heat, bring to a simmer, and simmer uncovered, until the apples have softened, about 20 minutes. Remove from the heat, stir in the raisins, and let cool for 30 minutes.
2. Pour the mixture through a sieve placed over a measuring pitcher or bow. Reserve the liquid for flavoring a filing for structured pies or for mixing up a spritzer. In a bowl, combine the drained apples and raisins, the sugar, cornstarch, spices, and salt and mix well.
3. Use immediately, or cover and refrigerate for up to 3 days.

I was a little short on raisins when making this recipe. As mentioned by the authors, I substituted some dried cranberries for the remainder and we all loved the results.

If you want to get in on the fun and trend of the small-pie craze, this book will get you well equipped. You’ll get good instructions, complete suggestions, and ways to mix or match as needed.
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Product Details

ISBN:
9781452102146
Author:
Billingsley, Sarah
Publisher:
Chronicle Books (CA)
Author:
Silverman, Ellen
Author:
Wharton, Rachel
Subject:
Cooking and Food-Pies and Pastries
Subject:
Pies
Publication Date:
20111131
Binding:
HARDCOVER
Grade Level:
from 13 up to 17
Language:
English
Pages:
144
Dimensions:
8.5 x 7.25 x 0.75 in 1.25 lb
Age Level:
from 18 up to 99

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Related Subjects

Cooking and Food » Baking » Pies and Pastries
Cooking and Food » General
Featured Titles » General
Religion » Comparative Religion » General

Handheld Pies: Dozens of Pint-Size Sweets and Savories Used Hardcover
0 stars - 0 reviews
$13.95 In Stock
Product details 144 pages Chronicle Books - English 9781452102146 Reviews:
"Staff Pick" by ,

Part cookbook, part culinary road trip, part mouthwatering, flaky-crusted, fresh-from-the-oven feast for the eyes, Handheld Pies combines recipes for scrumptious handheld treats with profiles of some of the best small-pie makers in the United States, including Portland's own fried-pie purveyor Whiffies (p. 34). First-time pie makers will appreciate the introductory chapter devoted to equipment, ingredients, and techniques, as well as Billingsley's clear, step-by-step instructions. Seasoned pros looking to expand their repertoire are sure to find something they haven't tried, like Orange Marmalade-Mascarpone Pop Tarts (p. 37) or Vanilla Malt Jar Pie (p. 86). This book makes me want to embark on a tiny eating baking spree.

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