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;
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;
andlt;iandgt;The Pie and Pastry Bibleandlt;/iandgt; is your magic wand for baking the pies, tarts, and pastries of your dreamsand#8212;the definitive work by the country's top baker.andlt;BRandgt;andlt;BRandgt;andlt;iandgt;The Pie and Pastry Bibleandlt;/iandgt; is your magic wand for baking the pies, tarts, and pastries of your dreamsand#8212;the definitive work by the country's top baker.andlt;BRandgt; andlt;BRandgt;-More than 300 recipes, 200 drawings of techniques and equipment, and 70 color pictures of finished pies, tarts, and pastriesandlt;BRandgt; andlt;BRandgt;-Easy-to-follow recipes for fruit pies, chiffon pies, custard pies, ice-cream pies, meringue pies, chocolate pies, tarts and tartlets, turnovers, dumplings, biscuits, scones, crostadas, galettes, strudel, fillo, puff pastry, croissants (chocolate, too), Danish, brioche, sticky buns, cream puffs, and profiterolesandlt;BRandgt; andlt;BRandgt;-All kinds of fillings, glazes, toppings, and sauces, including pastry cream, frangipane, Chiboust, fruit curds, ice creams, fondant, fruit preserves, streusel, meringues, ganache, caramel, and hot fudgeandlt;BRandgt; andlt;BRandgt;-A separate chapter featuring foolproof flaky, tender, and original crusts of every kind imaginable. Here are a few: Flaky Cream Cheese Pie Crust, Flaky Cheddar Cheese Pie Crust, Miracle Flaky Lard Pie Crust, and Flaky Goose Fat Pie Crust; Bittersweet Chocolate, Coconut, Ginger, and Sweet Nut Cookie Crusts; and Vanilla, Gingersnap, Chocolate, and Graham Cracker Crumb Crustsandlt;BRandgt; andlt;BRandgt;-Countless tips that solve any problem, including the secrets to making a juicy fruit pie with a crisp bottom crust and a lemon meringue pie that doesn't weepandlt;BRandgt; andlt;BRandgt;-How to make a tender andlt;iandgt;andandlt;/iandgt; flaky pie crust in under three minutesandlt;BRandgt; andlt;BRandgt;-How to make the best brownie ever into a crustless tart with puddles of ganacheandlt;BRandgt; andlt;BRandgt;-Exciting savory recipes, including meat loaf wrapped in a flaky Cheddar cheese crust and a roasted poblano quicheandlt;BRandgt; andlt;BRandgt;-Extensive decorating techniques for the beginning baker and professional alike that show you how to make chocolate curls, pipe rosettes, crystallize flowers and leaves, and moreandlt;BRandgt; andlt;BRandgt;-Detailed information on ingredients and equipment, previously available only to professionalsandlt;BRandgt; andlt;BRandgt;-The wedding cake reconceived as a Seven-Tier Chocolate Peanut Butter Mousse Tartandlt;BRandgt; andlt;BRandgt;-Pointers for Success follow the recipes, guaranteeing perfect results every time
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.
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
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
andlt;BRandgt;andlt;Bandgt;CONTENTSandlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;FOREWORD andlt;BRandgt;andlt;BRandgt;INTRODUCTIONandlt;BRandgt;andlt;BRandgt;BASIC PASTRY INGREDIENTSandlt;BRandgt;andlt;BRandgt;WEIGHTS AND MEASURESandlt;BRandgt;andlt;BRandgt;Crustsandlt;BRandgt;andlt;BRandgt;Fruit Piesandlt;BRandgt; andlt;BRandgt;Chiffon Piesandlt;BRandgt;andlt;BRandgt;Meringue Pies and Tartsandlt;BRandgt;andlt;BRandgt;Custard Pies and Tartsandlt;BRandgt;andlt;BRandgt;Ice Cream Pies and Ice Creamsandlt;BRandgt;andlt;BRandgt;Tarts and Tartletsandlt;BRandgt;andlt;BRandgt;Savory Tarts and Pies -- and Quiche andlt;BRandgt;andlt;BRandgt;Biscuits and Sconesandlt;BRandgt;andlt;BRandgt;Filloandlt;BRandgt;andlt;BRandgt;Strudelandlt;BRandgt;andlt;BRandgt;Puff Pastry and Croissantandlt;BRandgt;andlt;BRandgt;Danish Pastryandlt;BRandgt;andlt;BRandgt;Briocheandlt;BRandgt;andlt;BRandgt;Cream Puff Pastryandlt;BRandgt;andlt;BRandgt;Fillings and Toppingsandlt;BRandgt;andlt;BRandgt;Sauces and Glazesandlt;BRandgt;andlt;BRandgt;Techniquesandlt;BRandgt;andlt;BRandgt;Ingredientsandlt;BRandgt;andlt;BRandgt;Equipmentandlt;BRandgt;andlt;BRandgt;SOURCESandlt;BRandgt;andlt;BRandgt;ACKNOWLEDGMENTSandlt;BRandgt;andlt;BRandgt;INDEX