Pie camp : the skills you need to make any pie you want /
Material type:
TextPublisher: New York, NY : The Countryman Press, a division of W.W. Norton & Company, [2020]Description: 344 pages : color illustrations ; 27 cmContent type: - text
- still image
- unmediated
- volume
- 9781682684139
- 168268413X
- 641.86/52 23
- TX773 .M3433 2020
| Item type | Current library | Home library | Collection | Call number | Copy number | Status | Date due | Barcode | Item holds | |
|---|---|---|---|---|---|---|---|---|---|---|
| Standard Loan | Coeur d'Alene Library Recently Returned | Coeur d'Alene Library | Book | 641.8652 MCDERMO (Browse shelf(Opens below)) | 1 | Available | 50610022724426 | |||
| Standard Loan | Hayden Library Adult Nonfiction | Hayden Library | Book | 641.86/MCDERMO (Browse shelf(Opens below)) | 1 | Available | 50610022547991 |
Enhanced descriptions from Syndetics:
Readers fell in love with Kate McDermott and her story-filled cook-book, Art of the Pie. In this new book, McDermott takes her teaching to the next level. Here she's focused more on technique: how to decorate pastry with braided crusts, troubleshoot a custard that won't set, create beautiful layered pies, and perfectly thicken your fruit filling. Once you have the foundations down, it's time to mix and match crusts, fillings, and toppings. The dozen ?master? recipes?from flaky to tender to cookie crumb crusts, and fruit to cream to chiffon pies?will become part of every pie maker's repertoire and will open the door for bakers everywhere to conjure pies with self-assurance. There are gluten-free crust options for every pie, including Apple Ginger Maple Bourbon, Raspberry Peach Sunset Chiffon, Double Chocolate Banana . . . plus recipes for easy homemade ice cream and Pie-Lets for one or two. Gorgeous color photography by Andrew Scrivani brings Pie Camp to vivid life.
Includes bibliographical references (page 331) and index.
Introduction. Welcome to Pie Camp -- Pie tools & ingredients -- Dough -- Fruity pies. Classic fruit pies ; Pie-lets & crostatas ; Pies by any other name -- Creamy pies. Classic cream pies ; Chiffon pies ; Layered pies -- Kitchen cupboard pies -- Extras -- Afterword. The apple doesn't drop too far from the tree.
The James Beard Award-nominated Pie Camp instructor presents a follow-up to Art of the Pie that shares expert insights into pie foundations, troubleshooting and mix-and-matching crusts with fillings, providing gluten-free options and one dozen master-level recipes.
"Readers fell in love with Kate McDermott and her story-filled cookbook, Art of the Pie. In this new book, McDermott takes her teaching to the next level. Here, she's focused more on technique: how to decorate pastry with braided crusts, troubleshoot a custard that won't set, create beautiful layered pies, and perfectly thicken your fruit filling. Once you have the foundations down, it's time to mix and match crusts, fillings, and toppings. The dozen "master" recipes--from flaky to tender to cookie crumb crusts, and fruit to cream to chiffon pies--will become part of every pie maker's repertoire and will open the door for bakers everywhere to conjure pies with self-assurance. There are gluten-free crust options for every pie, including Apple Ginger Maple Bourbon, Raspberry Peach Sunset Chiffon, Double Chocolate Banana ... plus recipes for easy homemade ice cream and pie-lets for one or two. Gorgeous color photography by Andrew Scrivani brings Pie Camp to vivid life. Over 100 color photographs."--Amazon.com
Reviews provided by Syndetics
Library Journal Review
Inspired by the Pie Camps that she facilitates, this newest collection by McDermott (Art of the Pie) aims to give anyone--especially those new to baking--the knowledge to make a good pie. With the same friendly reassurance that made her previous books (e.g., Home Cooking with Kate McDermott) a success, the author gently guides home cooks through the basics of tools and equipment. Chapters for fruity (butter blackberry crisp) and creamy (lemon chiffon mousse pie) treats will satisfy bakers of all levels, as will recipes for crumbles, cobblers, and more. The highlights here are master recipes for items such as roll-out dough, press-in crusts, pastry cream, and mousse. Novice bakers will appreciate detailed, step-by-step photographs of lattice work and crimps (and tips on troubleshooting). Notably, gluten-free, vegetarian, and vegan options are not an afterthought; McDermott features options throughout. VERDICT More than a series of recipes, this is a must-have guide, with a personal touch. New bakers will gain confidence and those with previous experience will delight in original takes on pie.--Stephanie Sendaula, Library JournalAuthor notes provided by Syndetics
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.There are no comments on this title.