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Book

The new pie : modern techniques for the classic American dessert

Call Number

  • 641.8652 T2393 (CEN)

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Edition

First edition.

Publication Information

New York : Clarkson Potter/Publishers, [2019]

Physical Description

272 pages : color illustrations ; 25 cm

Summary

Chris Taylor and Paul Arguin show bakers of all skill sets how to take their pies to the next level. From fruit classics to modern showpieces, you'll find 75 inspired reasons to break out a pie dish.

Notes

Includes index.

Contents

  • The new pie crusts
  • The new cream pies
  • The new fruit pies
  • The new nut pies
  • The new cocktail pies
  • The new custard pies
  • The new showpiece pies
  • Frills, garnishes, and other accessories for the new pies.

Subjects