Synopses & Reviews
"Itand#8217;s a conundrum I canand#8217;t understand. Someoneand#8217;s hankering for pie; you can see the pie-longing in their eyes. They want a delicious flaky crust, something with buttery overtones. They want fresh fruitand#151;not a vague whisper of berry in a butter cream, but overt chunks of apple, discernible bites of berry. But itand#8217;s just not done. You donand#8217;t serve pie at special events like fiftieth birthdays, dinner parties, silveranniversaries, or, God forbid, at a wedding. To which I reply, and#145;Bullpuckies.and#8217;"
And so begins Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented. Pie has always been a popular cookbook topic, yet in Pie It Forward, baker, confectioner, and pastry master Gesine Bullock-Prado unveils an entirely new frontier of pies, redefining what can be done with a piecrust and pastry shell. Expect lattice and cutouts with an entirely modern twist. Homemade puff pastry made easy. Individual pie pops to replace tiredcupcakes. Surprising and wildly successful explorations with beer (Chocolate Stout Pudding Pie), exotic fruits (Yuzu-Ginger Rice Pudding Meringue Pie), and candy making (Earl Grey Truffle Tart). And there are the classics tooand#151;riffing on her German roots, her Hollywood background, and life on her Vermont farmand#151;a Blueberry Brown Butter Tart, an Italian Plum Tart with a yeasted-dough crust, a tiramisu-inspired Espresso Tart, a Vermont Pizza Pie, and more. Including sweet, savory, layered, and miniature pies and tarts, Bullock-Prado presents these recipes with a voice that removes the intimidation factor and inspires readers to break out of the double-crust straitjacket and try her signaturecreationsand#151;and to laugh out loud along the way.
For additional information, technique demonstrations, and more, please visit www.pieitforwardcookbook.com.
Praise for Pie it Forward:
and#147;Delicious reworkings and inventions from Sandra Bullockand#8217;s sister, including a truly quick puff pastry thatand#8217;s worth the price of the book.and#8221; and#151;New York Times Book Review
"A slice of heaven." and#151;US Weekly
"In Pie it Forward, Gesine Bullock-Prado satisfies even the most demanding sweet tooth." and#151;National Examiner
"Pie it Forward by Gesine Bullock-Prado grabs you with the delectable cover, and holds you with its mouth-watering recipes. My favorite so far, the unbearably amazing pear and rhubarb cardamom custard pie, tastes both cozy and original in the best way possible." and#151;Campus Circle
and#147;Work your way through her beginning section on crustsand#151;the thing that scares bakers off piesand#151;and you will be an expert from puff pastry to pizza dough. . . . When youand#8217;ve conquered these, it really is time to and#147;pie it forwardand#8221; with Bullock-Pradoand#8217;s compositions that turn pie into art. To see them and her technique go to pieitforwardcookbook.com because words donand#8217;t do them justice.and#8221; and#151;Cookbook Digest
"Technically sound and refreshingly contemporary, this comprehensive collection can help motivated bakers produce superior pastries and dream up new creations."
and#8212; Library Journal
and#8220;A solid, trustworthy title that is sure to come off the shelf even after the holiday baking rush.and#8221;
and#8212; Publishers Weekly
and#8220;Who better than The Culinary Institute of America to step up to the plate with sound instruction on how to make a great pie?and#8221;
The perfect sweet (or savory) for any occasion
Filled with seasonal fruit, piled high with billowy meringue, or topped with buttery streusel, pies and tarts are comforting and foolproof. In Martha Stewart’s New Pies and Tarts, the editors of Martha Stewart Living include 150 recipes: Some are savory, some are sweet; some are simple enough for a weeknight, while others are fancy enough for special events. Throughout, readers will find plenty of fillings and crusts, basics, and techniques for creating flavors and textures for every taste—from down-home classics that come together easily with fresh berries and stone fruits to modern tarts layered with chocolate ganache or finished with a wine glaze. There are also individual hand pies, savory comforts like quiche and potpie, holiday-worthy desserts for nearly every occasion, and much more.
Chapters feature pies and tarts for everyone: Classic (Lattice-Top Blueberry Pie, Pumpkin Pie), Free-form (Apricot-Pistachio Tart, Apple Butter Hand Pies), Sleek (Caramelized Lemon Tart, Chocolate Mousse Tart with Hazelnuts), Dreamy (Frozen Chocolate–Peanut Butter Pie, Butterscotch Praline Cream Pie), Rustic (Cheddar-Crust Apple Pie, Blackberry Jam Tart), Layered (Rainbow Puff-Pastry Tarts, Chocolate Pear
Tart), Dainty (Roasted Fig Tartlets, Cranberry Meringue Mini Pies), Artful (Peach-Raspberry Slab Pie, Pumpkin and Ricotta Crostata), Holiday (Neapolitan Easter Pie,
Gingerbread-Raspberry Snowflake Tart), and Savory (Leek and Olive Tart, Summer Squash Lattice Tart).
As is expected from Martha Stewart, this book is at once a feast for the eyes and the palate, as well as a practical teaching tool. Each dish is accompanied by a lush, four-color photograph. Throughout the book are simple instructions for decorative crusts and finishing techniques (latticework, cutouts, classic edgings). A complete Basics section of tools, pantry staples, and dough recipes (pâte brisée, cream cheese dough, press-in
cookie crusts, puff pastry), plus plenty of tips and make-ahead tricks, help readers along the way. Whether making an effortless, free-form galette or the perfect latticework
pie, bakers of all skill levels will look again and again to Martha Stewart’s New Pies and Tarts.
Martha Stewart Living magazine was first published in 1990. Since then, more than three dozen books have been published by the magazine’s editors. Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the popular daily syndicated television program.
Pie is one of the hottest food trends for General Mills--as it is across the country with pie shops springing up and inventive pies coming to the table, from fun hand-held pies to frozen treats, and, of course, luscious fruit pies. Betty Crocker is a trusted expert, and The Big Book of Pies and Tarts is a reliable and creative compedium, showcasing pies in all their diversity.and#160;It's the sixth addition to the Betty Crocker "Big Book of"and#160;series.
The complete compendium of pies, both sweet and savory
If you love pies, you'll love Betty Crocker The Big Book of Pies with its collection of delicious recipes. This book is overflowing with pies of every type including fruit pies, creamy and chilled pies, mini pies and tarts, and savory pies. You'll find plenty of inventive new ideas and flavor combinations, like Apple-Pomegranate Slab Pie, Bourbon-Chocolate-Pecan Mini Pies, and savory Muffin Tin Taco Pies.
You'll find everything you want right here. For a hearty dinner, you'll love Mini Bacon Chicken Pot Pies or Potato-Onion-Bacon Slab Pie Satisfy a sweet tooth with Caramel Cream Pie or Chocolate-Chip Cookie-Stuffed Pie. Whatever your fancy, you'll find the pie here.
- Features more than 200 pie recipes using both frozen or from-scratch crusts
- Illustrated with more than 100 full-color photographs of prepared dishes
- Includes an introductory section on pie-baking basics with advice on creating perfect pastry crusts, freezing and storing pies, and decorating crusts
If you love pieand#8212;for dinner, dessert, or any other time of dayand#8212;Betty Crocker The Big Book of Pies is the ultimate pie lover's cookbook.
The Culinary Institute of America's comprehensive guide to baking the best pies and tarts at home.
The Culinary Institute of Americaand#8217;s irresistible new collection of gold-standard pie and tart recipes.
With easy-to-follow instructions, stunning photography, and more than 150 canand#8217;t-fail recipes, Pies and Tarts packs the expertise of Americaand#8217;s top cooking school into one comprehensive, must-have collection. Pies and Tarts features all the beloved classics youand#8217;ll want to make again and againand#8212;apple pie, lemon meringue pie, French-style fruit tarts, pumpkin pie, and pecan pie. But donand#8217;t stop thereand#8212;youand#8217;ll want to try every outstanding recipe, including crowd-pleasers like Fudgy Walnut Brownie Pie and sophisticated new twists like Roasted Ginger Plum Tart. Mix and match the versatile crust recipes, and follow the suggested variations to play around with favorite ingredients or seasonal flavors. A chapter on savory dishes such as pot pies, empanadas, and quiches offers brilliant new options for entertaining or family dinners. Whether youand#8217;re an expert baker looking to perfect your craft or a novice seeking to master the basics, Pies and Tarts is sure to become one of your most treasured volumes.
About the Author
Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts, as well as certificate programs in culinary arts, Latin cuisines, and wine and beverage studies. A network of more than 45,000 alumni has helped the CIA earn its reputation as the world's premier culinary college. The CIA, which also offers courses for professionals and food enthusiasts, as well as consulting services for the foodservice and hospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.
Table of Contents
1 Fruit Pies
2 Creamy and Chilled Pies
3 Mini Pies and Tarts
4 Holiday Pies
5 Savory Pies
Metric Conversion Guide