Art of the pie : a practical guide to homemade crusts, fillings, and life

Title:

Author:

McDermott, Kate, 1953- author.

ISBN:

9781581573275

Personal Author:

McDermott, Kate, 1953- author.

Publication Information:

New York, NY : The Countryman Press, [2016]

Physical Description:

352 pages : color illustrations ; 27 cm

Contents:

Flour, Salt, Fat, and Water: How to Make Pie Dough -- Fruit, Sweetener, Seasoning, and Thickener: How to Fill and Finish Your Pie -- The Quintessential Apple Pie -- A Berry Pie for Julia -- Sweet as a Peach (and Other Stone Fruits) -- Old-Fashioned Rhubarb and Citrus Pies -- Creamy, Nutty, Cool, and Yummy -- Savory Supper Pies.

Abstract:

"Pie-making should be simple and fun. Kate McDermott has taught this and made pies with thousands of people across the country at her Pie Camps. Her confidence comes through in every recipe, and will inspire readers to don an apron, grab a rolling pin, and get cooking. (The stunning photographs in this book won hurt either.) Over the years, McDermott developed more than a dozen crusts, half of which are gluten-free, and in this book she gives detailed instructions for making, rolling, and baking crusts. A pie needs filling, too, and she does not neglect a single detail when describing her ingredients, methods, and tricks for making the filling and finishing off the pie. Art of the Pie is more than a cookbook. Kate rules extend well beyond pie baking: keep everything chilled, respect the boundaries, and remember to vent. This is a book to keep close at hand, "--Amazon.com.

Subject Term:

Pies.

Tableware -- Pies.

Pies. (OCoLC)fst01063903

Pies -- Juvenile literature.

Genre:

Cookbooks.

Added Author:

Scrivani, Andrew,

Document ID:

SD_ILS:2247521

Holds: Copies:

Available:*

Library	Collection	Collection	Call Number	Status
Searching... Beale Memorial Library (Kern Co.)	Searching... Unknown	Adult Non-Fiction	641.8652 McD	Searching... Unknown
Searching... Gustine Branch Library (Merced Co.)	Searching... Unknown	Non-Fiction	641.865 MACD	Searching... Unknown
Searching... Madera County Library (Madera Co.)	Searching... Unknown	Adult Non-fiction	641.8652 MCD	Searching... Unknown
Searching... Mcfarland Branch Library (Kern Co.)	Searching... Unknown	Adult Non-Fiction	641.8652 McD	Searching... Unknown
Searching... Merced Main Library (Merced Co.)	Searching... Unknown	Non-Fiction	641.865 MACD	Searching... Unknown
Searching... North Fork Branch (Madera Co.)	Searching... Unknown	Adult Non-fiction	641.8652 MCD	Searching... Unknown
Searching... Porterville Public Library (Porterville)	Searching... Unknown	Adult Non-fiction Area	641.86 MCD	Searching... Unknown
Searching... Rathbun Branch Library (Kern Co.)	Searching... Unknown	Adult Non-Fiction	641.8652 McD	Searching... Unknown
Searching... Ridgecrest Branch Library (Kern Co.)	Searching... Unknown	Adult Non-Fiction	641.8652 McD	Searching... Unknown
Searching... Selma Branch Library (Fresno Co.)	Searching... Unknown	Non-fiction Area	641.8652 MCD	Searching... Unknown
Searching... Sunnyside Branch Library (Fresno Co.)	Searching... Unknown	Non-fiction Area	641.8652 MCD	Searching... Unknown
Searching... Tehachapi Branch Library (Kern Co.)	Searching... Unknown	Adult Non-Fiction	641.8652 McD	Searching... Unknown

Bound With These Titles

On Order

Summary

The pie-making classic named one of 2016's best cookbooks by NPR, Oprah.com, USA Today , Bon Appétit , Cosmopolitan and more.

"A new baking bible." -- Wall Street Journal
"If there's such a thing as a pie guru, it's Kate McDermott." -- Sunset Magazine

Pie making should be simple and fun. Kate McDermott, who learned to make pie from her Iowa grandmother, has taught the time-honored craft of pie-making to thousands of people. In Art of the Pie she shares her secrets to great crusts (including gluten-free options) with instructions for making, rolling, and baking them, as well as detailed descriptions for ingredients, methods, and tricks for making fillings. Organized by type of fruit, style of pie, and sweet versus savory, recipes range from apple to banana rum caramel coconut, raspberry rhubarb to chicken potpie. Along with luscious photography, McDermott makes it very easy to become an accomplished pie maker. This is the only PIE cookbook you need.

Author Notes

Kate McDermott is the James Beard Award-nominated author of Art of the Pie. Her Pie Camps, held nationwide, regularly sell out. McDermott, who has been featured by the New York Times, Saveur, NPR, and elsewhere, lives in Port Angeles, Washington.

Andrew Scrivani is a food and lifestyle photographer, internationally recognized workshop instructor, and columnist. He is a weekly contributor to the New York Times, and his photographs appear in numerous cookbooks. He lives in New York City.

Reviews (2)

Publisher's Weekly Review

McDermott, a self-taught baker whose workshops have taught hundreds to make a proper pie, shares that knowledge more widely in one of the best books written on the topic. Those expecting a quick preamble followed by hundreds of pie recipes will be sorely disappointed-basic instructions take up a third of the book-but readers interested in the hows and whys of pie-making will find McDermott's tutelage invaluable, as she offers in-depth coverage of pan selection (you can't go wrong with glass), the proper fats (lard and butter are good choices), and selecting the right apples. Once readers have made their crust of choice (gluten free options are also included), they're good to go, and McDermott's recipes are straightforward. Beginners will appreciate simple recipes such as the Rustic Tart, which only calls for fresh fruit, sugar, and a little nutmeg, and will be glad that the majority of her fruit pies (blackberry, blueberry, peach, etc.) are essentially the same in terms of process and ingredients. Veteran bakers interested in expanding their repertoires will enjoy combinations such as apricot raspberry and apple cranberry walnut as well as inventive riffs (poached pear sour cream caramel pie, banana rum caramel coconut pie). But it's really all about the standards, and with one glaring omission-sweet potato pie-McDermott excels, giving readers an informative guide they'll be referring to for years to come. (Oct.) © Copyright PWxyz, LLC. All rights reserved.

Library Journal Review

Expert pie baker McDermott counsels readers to "work dough and life lightly," and this easygoing outlook pervades her eight chapters of sweet and savory pies, which include such delights as poached pear sour cream caramel pie with a crumb topping, concord grape pie, banana rum caramel coconut pie, and traditional English pork pies. There are more than a dozen pie doughs, including vegan, gluten-free, and fryer-friendly options. McDermott describes essential techniques (e.g., how to make and roll a traditional pie dough, how to weave a lattice top) in sensuous detail, using the encouraging tone of a close friend or relative. VERDICT Few pie cookbooks are as heartwarming and funny as McDermott's instructive debut. © Copyright 2016. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Introduction	p. 9
Chapter 1 Flour, Salt, Fat, and Water: How to Make Pie Dough	p. 31
Chapter 2 Fruit, Sweetener, Seasoning, and Thickener: How to Fill and Finish Your Pie	p. 101
Chapter 3 The Quintessential Apple Pie	p. 143
Chapter 4 A Berry Pie for Julia	p. 169
Chapter 5 Sweet as a Peach (and Other Stone Fruits)	p. 205
Chapter 6 Old-Fashioned Rhubarb and Citrus Pies	p. 241
Chapter 7 Creamy, Nutty, Cool, and Yummy	p. 271
Chapter 8 Savory Supper Pies	p. 299
What I've Learned from Pie	p. 331
Kate's Very Short Glossary of Pie-Making Terms	p. 333
How to Render Leaf Lard	p. 334
Select Bibliography and Books That Inspire	p. 336
Sources	p. 338
Acknowledgments	p. 341
Index	p. 345

Available:*

Bound With These Titles

On Order

Summary

Summary

Author Notes

Reviews (2)

Publisher's Weekly Review

Library Journal Review

Table of Contents