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Pie School : lessons in fruit, flour and butter
by Kate Lebo
Unlock the secret to baking the perfect crust, and everything else is easy as pie. Seattle literary and culinary darling Kate Lebo shares her recipes for fifty perfect pies. Included are apple (of course), five ways with rhubarb, lemon chiffon, several blueberry pie variations, galettes, and more. Learn the tricks to making enviable baked goods and gluten-free crust while enjoying Kate Lebo's wonderfully humorous, thoughtful, and encouraging voice.
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The New Pie : modern techniques for the classic American dessert
by Christopher A. Taylor
Circuit pie experts, and winners of more than 500 awards for baking, use traditional techniques, innovative flavors and their love of kitchen gadgets to reinvent the traditional pastime of pie-making, in a cookbook filled with step-by-step instructions and aimed at bakers of any level.
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Art of the Pie : a practical guide to homemade crusts, fillings, and life
by Kate McDermott
Kate McDermott, who learned to make pie from her Iowa grandmother, has taught the time-honored craft of pie-making to thousands of people. Here she shares her secrets to great crusts (including gluten-free options), fabulous fillings, and to living a good life. This is the only PIE cookbook you need.
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Little Flower Baking
by Christine Moore
One of California's most acclaimed bakers is sharing her very best recipes, all adapted and carefully tested for the home cook. Extensively photographed and rich with Christine Moore's down-home warmth and wisdom, it inspires home cooks to make her rustically beautiful, always delicious cookies, cakes, pastries, savory baked goods, breads, rolls, bars, puddings, and so much more. Little Flower Baking is beautifully packaged, and every recipe has its own gorgeous photo—a rarity in cookbooks, and a great boon for the home baker.
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Dappled : baking recipes for fruit lovers
by Nicole Rucker
The founder and owner of a popular Los Angeles pastry shop offers a fruit-based dessert cookbook using seasonal ingredients in new takes on classic dishes like Peach and Ricotta Biscuit Cobbler, Tomato Pudding, Spiced Tangerine Semolina Cake and Huckleberry Blondies.
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Sister Pie : the recipes & stories of a big-hearted bakery in Detroit
by Lisa Ludwinski
Includes recipes for treats, cookies, salads and pies served up at the Detroit bake shop which allows people without money to cash in a prepaid slice from the "pie it forward" clothesline, including Toasted Marshmallow-Butterscotch Pie and Sour Cherry-Bourbon Pie.
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Sweeter Off the Vine : fruit desserts for every season
by Yossy Arefi
Filled with flavor-forward recipes, including bold flavors from the author's native Iran, a beautiful collection presents heirloom-quality recipes for pies, cakes, tarts, ice cream, preserves and other sweet treats for every season.
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Pie in the Sky : successful baking at high altitudes
by Susan Gold Purdy
A guide for successful baking in altitude-challenged regions offers specific guidelines on how to overcome atmospheric obstacles, sharing a host of tested recipes that can be customized for a variety of altitude needs. By the author of Have Your Cake and Eat It, Too.
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Pies, Pies & More Pies!
by Viola Goren
Easy as pie! Everyone knows the saying, but most people actually feel a little scared when it comes to baking one. But these mouthwatering varieties will entice anyone into the kitchen and the instructions by a leading pastry chef will make preparation simpler than you ever would have imagined.
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Tart it Up! : sweet & savory tarts & pies
by Eric Lanlard
Provides instructions for savory and sweet recipes for tarts and pies with tips and techniques to make puff, almond, chocolate and brioche pastries
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The Book on Pie : everything you need to know to bake perfect pies
by Erin Jeanne McDowell
The award-winning New York Times food stylist and author of The Fearless Baker presents a comprehensive, single-volume resource on the secrets to making great pie that provides coverage of everything from flaky crusts to special-occasion classics.
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Icebox Pies : 100 scrumptious recipes for no-bake, no-fail pies
by Lauren Chattman
Presents a collection of no-crust, no-bake pie recipes that are prepared in the refrigerator or freezer with fillings made in a bowl or on the stove, offering such options as Rocky Road Pie, Coconut Cream Pie, and Fresh Raspberry and Blueberry Pie.
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Marbled, Swirled and Layered : 150 recipes and variations for artful bars, cookies, pies, cakes, and more
by Irvin F. Lin
An award-winning photographer and the founder of the nationally recognized blog, Eat the Love, offers 150 recipes, along with baking and decorating tips, to help readers make gorgeous, tasty desserts including cinnamon spiral icebox cookies, pistachio-swirl brownies and triple-chocolate pie.
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When Pies Fly : handmade pastries from strudels to stromboli, empanadas to knishes
by Cathy Barrow
Following up on PIE SQUARED's slab pies, food writer Cathy Barrow finds more ways to use pastry dough deliciously with crowd-pleasing (and easy to make) galettes and small tarts, as well as empanadas, strudels, knishes, and kolaches. Barrow digs into a world of doughs for turnovers, fried pies, poppers, and Texas-by-way-of-Krakow kolaches, all offered in sweet and savory iterations.
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Washoe County Library System | 301 S. Center St. Reno, NV
89501 | 775-327-8300
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