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 H., Powells.com
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.
andldquo;Good things come in small packages, as Sandra Gutierrez shows in her appetite-rousing book. It is stuffed with a huge range of little pies, from the very authentic to cutting edge. I learned something about Latino culture and cooking on virtually every page.andrdquo;
andquot;What a warm introduction to the worldandrsquo;s most satisfying portable meal. From rounds and rectangles to half-moons and footballs, empanadas of every shape, size, and nationality get a place at the table. I canandrsquo;t wait to bite into these bundles of flavorandmdash;and freeze some for later!andquot;
andldquo;Leafing through Empanadas I was torn between the impulse to dash into the kitchen and start making dough and wanting to sit down and read every word to learn about the regional differences, cultural traditions, and time-tested techniques that crowd every page of this wonderful book.andrdquo;
andldquo;Sandra Gutierrez, my go-to guide for all things culinary and Latin American, makes a strong case for this cool comfort food in Empanadas . . . Who knew that they could be hot or cold, big or little, sweet or savory, spicy or mild, plain or fancy, soft or crisp, meaty or vegetarian, even gluten-free? Sandra Gutierrez, thatand#39;s who, and you wonand#39;t find a more personable or passionate guide to lead you through the delicious world of empanadas.andrdquo;
andldquo;Sandra Gutierrezandrsquo;s approach to this wondrous world of hand-held pies is nothing short of brilliant. The techniques and attention to detail are a testimony to her teaching style and the recipes are drool-worthy. Groundbreaking!andrdquo;
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.
Dinner Piesand#160;includes 100 recipes for two-crust, one-crust, and no-crust pies. As a recognized master in the art of making pies, Ken Haedrich includes updated and perfected versions from the great savory pie traditions, including British, New England Yankee, and Southern andshy;- recipes for classics including cottage pie, shepardandrsquo;s pie and a best-ever chicken pot pie. But, as a world-eater and expert baker, Haedrich doesnandrsquo;t stop there. The remaining recipes span a variety of diverse cuisines, including French, Italian, Mexican, Spanish, Scandinavian, Middle Eastern and South African savory pies, among others.
About the Author
KEN HAEDRICH, with his four decades of experience as a andquot;comfort foodandquot; cook, has collaborated with The Old Farmerandrsquo;s Almanac on two books: Comfort Food and Everyday Baking. Author of 13 cookbooks, many from The Harvard Common Press, and winner of the Julia Child Cookbook Award, his recipes, food articles, and tips have brought great food and delicious dishes to millions of people. Ken lives in the Lowcountry of South Carolina, and is the andquot;deanandquot; of The Pie Academy found here: thepieacademy.com. andnbsp;