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
With her previous cookbook, Sugar Baby, Gesine Bullock-Prado inspired readers with her delicious, inventive recipes for sweets—and her hilarious voice kept them laughing every step of the way. With Pie It Forward, Bullock-Prado is back—with 100 recipes for classics such as apple pie and cherry pie, alongside other unforgettable recipes that virtually redefine what can be done in between a pie crust and a pastry shell: Chocolate Silk and Strawberries with a Meringue Crust, Tiramisu Tart, and much more. Including sweet, savory, and layered pies and tarts, as well as minis and pie pops, Bullock-Prado removes the intimidation factor with the voice her fans have come to know and love, so that bakers can stretch their floured limbs into a pastry world they never knew existed.
About the Author
Gesine Bullock-Prado, author of baking memoir My Life from Scratch and cookbook Sugar Baby, lives in Hartford, Vermont, with two dogs, seven chickens, ten Indian Runner ducks, six geese, two goats, and one wonderful husband.and#160;She uses her animaland#8217;s eggs and milk in her commercial bakery and maintains historic apple trees and a large garden to bring pies to vibrant life.and#160;Bullock-Prado and her product line, Gesine Confectionary, have been featured on theand#160;Today Show, theand#160;Rachael Ray Show, and Food Network.and#160;This is her second cookbook.and#160;