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Handheld Pies: Dozens of Pint-Size Sweets and Savoriesby Sarah Billingsley
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
Synopses & Reviews
Found from New York to Los Angeles, from Mexico to Brazil and into the Latin Caribbean, empanadas are the most widely eaten hand-held pies in the world. They can be filled with a marvelous array of ingredients featuring simple, vibrant flavors and can make a perfect snack, everyday meal, decadent dessert, or great party fare. Empanadas offers a collection of the most delicious recipes and essential tips on creating the perfect mini pie for any occasion, from Argentinian cheesy spinach empanadas, crispy Mexican chorizo and potato pies with tomatillo salsa, and flaky Brazilian shrimp and tomato empanadas to Costa Rican empanaditas stuffed with gooey pineapple jam. With an introduction on the history of empanadas, a lesson on dough types and folding techniques, 60 succulent recipes, and mouthwatering color photographs throughout, Empanadas is a beautiful, practical, and definitive guide to making, serving, and enjoying everyoneandrsquo;s favorite hand-held pie.
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.
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