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
"No, that number's not a typo: here are 300 recipes for sweet pies, with fillings ranging from fruits to nuts, ice cream to custard. Haedrich, a cooking teacher and cookbook author (Apple Pie Perfect, etc.), shares an astonishing quantity of recipes, advice, pie history and musings on issues such as the butter vs. lard debate and his passion for sour cherries. His zeal and solid expertise make this book a worthy addition to the baker's bookshelf. There are 57 pages of information on pie crusts alone, but Haedrich's tone is clear and encouraging, as he addresses pie pans, rolling pins, pastry edges and more. The recipes range from All-Rhubarb Pie to more exotic offerings such as Watermelon Rind Pie and Carrot Custard Pie (Haedrich also includes 25 recipes for apple pie). Pie snobs, take note: each crust recipe gives instructions for making the pastry by hand, with an electric mixer or in a food processor. Similarly, Haedrich assures readers it's all right to use frozen fruit. Intrepid pie makers will be pleased with the recommendations throughout for other cookbooks and magazines, and the list of resources includes useful information on baker's catalogues, fruit farms and nut growers. Forecast: This should be a strong fall seller, pubbing in time for apple and pumpkin season. The publisher plans a $50,000 marketing campaign, including a 12-city 'Pie Clinic' author tour and appearances at regional book fairs." Publishers Weekly (Copyright 2004 Reed Business Information, Inc.)
andquot;There are about 100 good reasons to add First Prize Pies to your cookbook library. However, it is the recipe (and photo) for Nutella Pie that will forever be burned into your subconscious. Itand#39;s the kind of thing that will haunt your sweet dreams for the rest of your life.andquot;
andquot;Make room for Allisonand#39;s First Prize Pies. Itand#39;s a necessary bookandmdash;an encyclopedia of pie porn. Occasional pie bakers will be inspired and pie pros will be reinvigorated. If you donand#39;t make her Banana Split Ice Cream Pie at least once, then something is seriously wrong with you.andquot;
andquot;Allisonand#39;s pies, open and closed, fruit and nut, custard and cream, short, tall, rustic and refined, are the stuff of memory. Her recipes for from-the-heart pies are bound to become the sweet dreams of a generation.andquot;
andquot;With detailed instructions and delicious, inventive recipes by the always delightful Allison Kave, this book will convince you that not only can you bake a pie, you should bake a pie; if youand#39;re smart, you must do it right now. FedEx me a slice of Samantha Bee when youand#39;re done.andquot;
andquot;First Prize Pies offers pies for every major life occasion: The Kentucky Derby. Halloween. The After Party. The Morning After. There is alwaysandmdash;always!andmdash;a need for these pies.andquot;
andldquo;The flavors are fun and, as the title implies, inventive, and they will get you out of any kind of pie rut in which you may currently be languishing.andrdquo;
Pie is the most comprehensive and accessible book ever written on the subject of American pie. An instructive, anecdotal introductory chapter walks home bakers through pastry making. Answers to questions home bakers want to know. The only resource a home baker needs.
By providing answers to important questions and an instructive, anecdotal introductory chapter on pastry making, Haedrich has created the only resource a home baker needs.
300 Tried-and-True Recipes for Delicious Homemade Pie
The most comprehensive and straightforward book ever written on the topic, Pie is a complete guide to how easy it can be to make perfectly praiseworthy pies. Every recipe has been tested for success and features advice and tips specifically for that pie. Chapters include: and#8220;Berry Good Pies,and#8221; and#8220;Rich, Sweet, and Simple: Chess, Buttermilk, and Other Custard Pies,and#8221; and#8220;Personal Pies, Turnovers, and Other Little Pie Treats,and#8221; and of course, the foundation chapter, and#8220;Pie Pastries and Crumb Crusts.and#8221;
“A cookbook for everyone who wants to master the art of baking pies. Everything is explained in detail and is easy to understand. Building your confidence is Ken Haedrichs key to success.” - Chuck Williams, founder of Williams-Sonoma “Ken Haedrichs passion for pies is unmistakable. The comprehensive volume covers the craft of pie baking from A to Z. From the simple to the sublime, Pie is a ‘must have on your bookshelf.” - Carole Walter, author of Great Cakes, Pies, Cookies, Muffins & More “Ken Haedrich has had a special affinity for pies since he was a little boy. This is both an amazing collection of wanderings through his pie ways and a launching pad for your own ideas. Its a book Ill keep nearby all year to explore every pie in every season.” - Brinna Sands, co-author of The King Arthur Flour Baker's Companion
Soup Makes the Meal is divided into 50 menus, each including a soup, a salad, and a bread recipe. The meals are developed so that the flavors within each harmonize, although the separate elements can also be mixed and matched. Best of all, the soups dont require homemade stock, many (but not all) of the breads are quick breads, and the salads range from light to hearty.
Theres nothing like a steaming bowl of soup on a cold day. White Bean and Kale Minestrone served with Savory Pull-Apart Bread and Roasted Pepper, Potato, and Greens Salad will fortify body and soul. But soup isnt just a cold-weather meal. For the springtime, theres Asparagus Vichyssoise accompanied by Cornmeal Muffins with Bacon and Pecans, and a Cherry Tomato, Cantaloupe, and Red Onion Salad. For the dog days of summer, theres Smoky Fresh Corn Chowder with Raspberry Muffins and Pesto Potato Salad.
Every dish you love, every recipe you want!
Comfort Food, the newest cookbook from award-winning cookbook author Ken Haedrich and the editors of the Almanac, is a collection of more than 200 recipes that you will love to make, love to serve, and love to keep. Here youand#8217;ll find everything from familiar favorites kicked up a notch for todayand#8217;s tastes to classic dishes that heat up the kitchen, warm the heart, and spark old memories while inspiring new ones, including Chicken Parmesan Potpie, Super-Creamy Mac and Cheese, Best Ever Coconut Cream Pie, and more!
For a taste of home that satisfies the appetite and delights the senses, thumb the pages of The Old Farmerand#8217;s Almanac Comfort Food. Its saucy, cheesy, chewy, gooey, sweet, simple, and#8220;lick-the-bowland#8221;-delicious dishes will be treasured by anyone who likes to cookand#8212;and everyone who likes to eat.
Allison Kave made pies as a hobby, until one day her boyfriend convinced her to enter a Brooklyn pie-making contest. She won. In fact, her pies were such a hit that she turned pro.
People canandrsquo;t get enough of her Bourbon Ginger Pecan pie, her whimsical Root Beer Float Pie, her addictive Chocolate Peanut Butter Pretzel Pie. And the crustsandmdash;oh, the crusts!andmdash;are so impossibly flaky, so utterly delicious, that pie eaters around the world will rejoice that Allison has at last divulged her techniques and tips. Organized by month, the book includes pies for every sweet tooth, from inventive pies like Chocolate Lavender Teatime to old-school comfort pies like Candy Apple.and#160;
About the Author
Ken Haedrich is an internationally acclaimed food and travel writer, cooking teacher, and cookbook author. A native of New Jersey and former Navy Seabee, Haedrich has traveled the world, living everywhere from the rich flatlands of Mississippi to the lush tropical island of Diego Garcia. Now, settled in both Annapolis, Maryland, and the placid town of Rumney, New Hampshire, Haedrich believes that long, bleak winters are perfect conditions for igniting any ardent home cook's creativity. The author of eight cookbooks, Haedrich won an IACP Cookbook Award for Home for the Holidays (Bantam, 1992), and Country Baking (Bantam, 1990) was nominated for the same award. The New York Times voted Country Baking a top holiday pick, and Publishers Weekly named it one of the top five cookbooks of 1990. In addition, Haedrich wrote The Maple Syrup Cookbook (Storey Books, 1989), Country Breakfasts (Bantam, 1994), Simple Desserts (Bantam, 1995, out of print), Feeding the Healthy Vegetarian Family (Bantam, 1998), Soup Makes the Meal (Harvard Common Press, 2001), and Pie (Harvard Common Press, 2004). Ken Haedrich is a regular contributor to Bon Appétit, Cooking Light, Better Homes & Gardens, Vegetarian Times, Eating Well, Family Fun, and Disney magazine. He has also written for Food & Wine, Horticulture, Parenting, Yankee, and National Geographic Traveler and has appeared on several cooking shows and “Good Morning America.”