How to Bake an American Pie PDF Download
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Author: Karma Wilson
Publisher: Simon and Schuster
ISBN: 0689865066
Category : Juvenile Fiction
Languages : en
Pages : 40
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Book Description
Rhyming text and illustrations present a recipe for how to bake a pie from all the things that make America great.
Author: Karma Wilson
Publisher: Simon and Schuster
ISBN: 0689865066
Category : Juvenile Fiction
Languages : en
Pages : 40
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Book Description
Rhyming text and illustrations present a recipe for how to bake a pie from all the things that make America great.
Author: Peter Reinhart
Publisher: Ten Speed Press
ISBN: 1607740907
Category : Cooking
Languages : en
Pages : 273
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Book Description
Master bread baker Peter Reinhart follows the origins of pizza from Italy to the States, capturing the stories behind the greatest artisanal pizzas of the Old World and the New. Beginning his journey in Genoa, Reinhart scours the countryside in search of the fabled focaccia col formaggio. He next heads to Rome to sample the famed seven-foot-long pizza al taglio, and then to Naples for the archetypal pizza napoletana. Back in America, the hunt resumes in the unlikely locale of Phoenix, Arizona, where Chris Bianco of Pizzeria Bianco has convinced many that his pie sets the new standard in the country. The pizza mecca of New Haven, grilled pizza in Providence, the deep-dish pies of Chicago, California-style pizza in San Francisco and Los Angeles—these are just a few of the tasty attractions on Reinhart's epic tour. Returning to the kitchen, Reinhart gives a master class on pizza-making techniques and provides more than 60 recipes for doughs, sauces and toppings, and the pizzas that bring them all together. His insatiable curiosity and gift for storytelling make American Pie essential reading for those who aspire to make great pizza at home, as well as for anyone who enjoys the thrill of the hunt.
Author: Beth M. Howard
Publisher:
ISBN: 9781732672543
Category :
Languages : en
Pages :
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Book Description
Beth M. Howard knows about pie. She made pies at California's Malibu Kitchen for celebrities including Barbra Streisand (lemon meringue), Dick Van Dyke (strawberry rhubarb), and Steven Spielberg (coconut cream) before moving back home to rural Iowa. She now lives in the famous American Gothic House (the backdrop for Grant Wood's famous painting) and runs the hugely popular Pitchfork Pie Stand. With full-color photos throughout, Ms. American Pie features 80 of Beth's coveted pie recipes and some of her own true tales to accompany them. With chapters like Pies to Heal, Pies to Seduce, and Pies to Win the Iowa State Fair, Beth will divulge her secret for making a killer crust without refrigerating the dough and will show you how to break every rule you've ever learned about making delicious, homemade pie.
Author: Stella Parks
Publisher: W. W. Norton & Company
ISBN: 0393634272
Category : Cooking
Languages : en
Pages : 645
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Book Description
Winner of the 2018 James Beard Foundation Book Award (Baking and Desserts) A New York Times bestseller and named a Best Baking Book of the Year by the Atlantic, the Wall Street Journal, the Chicago Tribune, Bon Appétit, the New York Times, the Washington Post, Mother Jones, the Boston Globe, USA Today, Amazon, and more. "The most groundbreaking book on baking in years. Full stop." —Saveur From One-Bowl Devil’s Food Layer Cake to a flawless Cherry Pie that’s crisp even on the very bottom, BraveTart is a celebration of classic American desserts. Whether down-home delights like Blueberry Muffins and Glossy Fudge Brownies or supermarket mainstays such as Vanilla Wafers and Chocolate Chip Cookie Dough Ice Cream, your favorites are all here. These meticulously tested recipes bring an award-winning pastry chef’s expertise into your kitchen, along with advice on how to “mix it up” with over 200 customizable variations—in short, exactly what you’d expect from a cookbook penned by a senior editor at Serious Eats. Yet BraveTart is much more than a cookbook, as Stella Parks delves into the surprising stories of how our favorite desserts came to be, from chocolate chip cookies that predate the Tollhouse Inn to the prohibition-era origins of ice cream sodas and floats. With a foreword by The Food Lab’s J. Kenji López-Alt, vintage advertisements for these historical desserts, and breathtaking photography from Penny De Los Santos, BraveTart is sure to become an American classic.
Author: American Pie Council
Publisher: Simon and Schuster
ISBN: 1629148571
Category : Cooking
Languages : en
Pages : 646
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Book Description
Blueberry, rhubarb, Boston cream, key lime. Hungry yet? Since 1995, amateur, commercial, and professional bakers have competed in the National Pie Championships to determine who makes the best pies in America. America’s Best Pies 2014 is a collection of nearly two hundred delicious recipes that have won awards at the National Pie Championships. From the unusual—deep-dish deluxe banana split pie—to the traditional, such as apple pie, every recipe has been reviewed by judges and determined to be an award-winning pie. These selections are considered some of the best of the best from across the country. When you start making these pies at home, you’ll see why! America’s Best Pies 2014 is packed with color photographs of the pies you’ll learn to make and love. As a special treat to give you a taste of what the championships are like, many of the photographs are of the actual pies entered in the competition. The recipes inside are clearly explained so that the expert and the future expert pie-maker can enjoy alike. Whether it’s apple, custard, strawberry, or raisin that captures your taste buds, you’re sure to find a recipe that you can’t wait to try. Just be sure to share your tantalizing creations with friends and family, and get ready to serve seconds! Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Author: Judith Choate
Publisher:
ISBN: 9780731802975
Category : Pies
Languages : en
Pages : 128
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Book Description
Selection of recipes for savoury and sweet pies, quiches, tarts and dumplings, with hints on pastry-making, equipment and methods. Includes a glossary of cooking terms and an index. First published in the US by Kenan Books.
Author: Pascale Le Draoulec
Publisher: Harper Collins
ISBN: 0060957328
Category : Travel
Languages : en
Pages : 384
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Book Description
Crossing class and color lines, and spanning the nation (Montana has its huckleberry, Pennsylvania its shoofly, and Mississippi its sweet potato), pie -- real, homemade pie -- has meaning for all of us. But in today's treadmill, take-out world -- our fast-food nation -- does pie still have a place? As she traveled across the United States in an old Volvo named Betty, Pascale Le Draoulec discovered how merely mentioning homemade pie to strangers made faces soften, shoulders relax, and memories come wafting back. Rambling from town to town with Le Draoulec, you'll meet the famous, and sometimes infamous, pie makers who share their stories and recipes, and find out how a quest for pie can lead to something else entirely.
Author: Ken Haedrich
Publisher: Storey Publishing, LLC
ISBN: 163586111X
Category : Cooking
Languages : en
Pages : 481
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Book Description
“An excellent resource for home bakers looking to up their pie game." – Publishers Weekly, starred review "The wide-ranging, well-curated mix of classic and contemporary recipes and expert advice make this an essential primer for avid home bakers." – Library Journal, starred review "Readers will find everything they'd ever want to know about making pie, and even the dough-fearful will feel ready to measure, roll, and cut." – Booklist, starred review “Fear of pie? Ken Haedrich to the rescue. Pie Academy takes you through everything pie related — perfect crusts, fillings, crimping techniques, blind baking, lattice toppings and more.” — Kathy Gunst, coauthor of Rage Baking and resident chef for NPR’s Here and Now “A true baker’s delight.”— Amy Traverso, Yankee magazine food editor and author of The Apple Lover’s Cookbook Trusted cookbook author and pie expert Ken Haedrich delivers the only pie cookbook you’ll ever need: Pie Academy. Novice and experienced bakers will discover the secrets to baking a pie from scratch, with recipes, crust savvy, tips and tutorials, advice about tools and ingredients, and more. Foolproof step-by-step photos give you the confidence you need to choose and prepare the best crust for different types of fillings. Learn how to make pie dough using butter, lard, or both; how to work with all-purpose, whole-wheat, or gluten-free flour; how to roll out dough; which pie pan to use; and how to add flawless finishing details like fluting and lattice tops. Next are 255 recipes for every kind and style of pie, from classic apple pie and pumpkin pie to summer berry, fruit, nut, custard, chiffon, and cream pies, freezer pies, slab pies, hand pies, turnovers, and much more. This beast of a collection, with gorgeous color photos throughout, weighs in at nearly four pounds and serves up forty years of pie wisdom in a single, satisfying package.
Author: Harry Cliff
Publisher: Doubleday
ISBN: 0385545665
Category : Science
Languages : en
Pages : 356
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Book Description
NAMED A BEST SCIENCE BOOK OF 2021 BY KIRKUS * An acclaimed experimental physicist at CERN takes you on an exhilarating search for the most basic building blocks of our universe, and the dramatic quest to unlock their cosmic origins. "A fascinating exploration of how we learned what matter really is, and the journey matter takes from the Big Bang, through exploding stars, ultimately to you and me." (Sean Carroll) Carl Sagan once quipped, “If you wish to make an apple pie from scratch, you must first invent the universe.” But finding the ultimate recipe for apple pie means answering some big questions: What is matter really made of? How did it escape annihilation in the fearsome heat of the Big Bang? And will we ever be able to understand the very first moments of our universe? In How to Make an Apple Pie from Scratch, Harry Cliff—a University of Cambridge particle physicist and researcher on the Large Hadron Collider—sets out in pursuit of answers. He ventures to the largest underground research facility in the world, deep beneath Italy's Gran Sasso mountains, where scientists gaze into the heart of the Sun using the most elusive of particles, the ghostly neutrino. He visits CERN in Switzerland to explore the "Antimatter Factory," where the stuff of science fiction is manufactured daily (and we're close to knowing whether it falls up). And he reveals what the latest data from the Large Hadron Collider may be telling us about the fundamental nature of matter. Along the way, Cliff illuminates the history of physics, chemistry, and astronomy that brought us to our present understanding—and misunderstandings—of the world, while offering readers a front-row seat to one of the most dramatic intellectual journeys human beings have ever embarked on. A transfixing deep dive into the origins of our world, How to Make an Apple Pie from Scratch examines not just the makeup of our universe, but the awe-inspiring, improbable fact that it exists at all.
Author: Emily Elsen
Publisher: Grand Central Life & Style
ISBN: 1455575984
Category : Cooking
Languages : en
Pages : 349
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Book Description
From the proprietors of the renowned Brooklyn shop and cafe comes the ultimate pie-baking book for a new generation of bakers. Melissa and Emily Elsen, the twenty-something sisters who are proprietors of the wildly popular Brooklyn pie shop and cafe Four & Twenty Blackbirds, have put together a pie-baking book that's anything but humble. This stunning collection features more than 60 delectable pie recipes organized by season, with unique and mouthwatering creations such as Salted Caramel Apple, Green Chili Chocolate, Black Currant Lemon Chiffon, and Salty Honey. There is also a detailed and informative techniques section. Lavishly designed, Four & Twenty Blackbirds Pie Book contains 90 full-color photographs by Gentl & Hyers, two of the most sought-after food photographers working today. With its new and creative recipes, this may not be you mother's cookbook, but it's sure to be one that every baker from novice to pro will turn to again and again.
