Neuer Kuchen: Moderne Techniken für das klassische amerikanische Dessert: ein Backbuch...-

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New Pie : Modern Techniques for the Classic American Dessert: a Baking Book...
jackdanielboone
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Artikelmerkmale

Artikelzustand
Neuwertig: Buch, das wie neu aussieht, aber bereits gelesen wurde. Der Einband weist keine ...
Personalize
No
Signed
No
Ex Libris
No
Personalized
No
Features
Illustrated
Inscribed
No
Vintage
No
ISBN
9780525576440
Kategorie

Über dieses Produkt

Product Identifiers

Publisher
Potter/Ten SPEED/Harmony/Rodale
ISBN-10
0525576444
ISBN-13
9780525576440
eBay Product ID (ePID)
26038690859

Product Key Features

Book Title
New Pie : Modern Techniques for the Classic American Dessert: a Baking Book
Number of Pages
272 Pages
Language
English
Topic
Courses & Dishes / Pies, Courses & Dishes / Desserts, General, Methods / Baking
Publication Year
2019
Illustrator
Yes
Genre
Cooking
Author
Paul Arguin, Chris Taylor
Format
Hardcover

Dimensions

Item Height
0.9 in
Item Weight
38.7 Oz
Item Length
9.4 in
Item Width
8.5 in

Additional Product Features

Intended Audience
Trade
LCCN
2018-020959
Reviews
"Even if you don't have the slightest inclination to bake a pie -- ever -- you'll find delight thumbing through this gorgeous, inspired volume. If you do bake, I guarantee you'll dog-ear page after page." --Merrill Stubbs, cofounder of Food52 "I was ready to find this book a bit too over the top; in fact, it's super smart, analytical, and wildly creative at the same time. New and seasoned bakers will find detailed instructions, delicious ideas, and intriguing solutions (and lots of fun)." --Alice Medrich, author of Gluten-Free Flavor Flours and Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies "Everyone loves pie more than cake. Those that don't are just wrong. The New Pie takes you to the pie chest, with wonderfully detailed recipes that make your pies a consistent part of the way you nourish yourself and the ones you love. It is a tome of proper technique, kneaded with anecdotes, rolled out with rich knowledge, filled with acute insight, and latticed with tender care. Welcome to the infinite world of being a pie lover." --Hugh Acheson, chef and author "For pie makers who are looking to up their game, The New Pie fits the bill with inventive recipes, new pie techniques, and beautiful photos showing the creative work of award-winning pie makers Chris Taylor and Paul Arguin." --Kate McDermott, James Beard finalist and author of Art of the Pie: A Practical Guide to Homemade Crusts, Fillings & Life "Wonderfully innovative recipes created from a scientific perspective, including thorough explanations for everything from ingredients to techniques. It's everything you need to know about the art of pie making. This book is sure to be a great addition to the cookbook library of both the beginning and the advanced baker." --Linda Hoskins, Executive Director, American Pie Council "I was quite happy with the old pie, as my diet coach will unhappily attest, but now that I've gotten my hands (and my fork) on The New Pie , I can't imagine dessert without this gorgeous cookbook. What a delicious debut from this dynamic duo of inventive, inspiring, and irrefutably sweet bakers!" --Frank DeCaro, author of The Dead Celebrity Cookbook and Drag: Combing Through the Big Wigs of Show Business
TitleLeading
The
Dewey Edition
23
Dewey Decimal
641.86/52
Synopsis
Create 75 beautiful and unique pies using traditional techniques and modern tools from a couple who has baked their way to the top. IACP AWARD FINALIST - NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR AND FOOD52 Get ready for a new, fresh take on baking the ultimate feel-good dessert: pie! In The New Pie , Chris Taylor and Paul Arguin--winners of more than 500 awards for baking (including the Best of Show Award at the National Pie Championships)--re-examine the wholesome world of pie. Through traditional time-honored techniques, modern cooking methods (like sous vide), innovative flavors (birthday cake; Tahitian pineapple; and mocha "mystery"), and a love for kitchen gadgets (like immersion circulators and silicone texture mats), these legendary competition circuit pie experts reinvent the traditional pastime of pie-making. With step-by-step instructions and playful photography, you'll learn to make groundbreaking creations, including a magnificent Blueberry-Maple Pie with wood-grain lattice, the King Fluffernutter Pie, and a striped chocolate Pie of the Tiger. Whether you are a pie voyeur, new baker, or baking enthusiast you will find inspiration at every turn and pies to satisfy every craving., Create 75 beautiful and unique pies using traditional techniques and modern tools from a couple who has baked their way to the top. Get ready for a new, fresh take on baking the ultimate feel-good dessert: pie In The New Pie , Chris Taylor and Paul Arguin--winners of more than 500 awards for baking (including the 2017 Best of Show Award at the National Pie Championships)--re-examine the wholesome world of pie. Through traditional time-honored techniques, modern cooking methods (like sous vide), innovative flavors (birthday cake; Tahitian pineapple; and mocha "mystery"), and a love for kitchen gadgets (like immersion circulators and silicone texture mats), these legendary competition circuit pie experts reinvent the traditional pastime of pie-making. With step-by-step instructions and playful photography, you'll learn to make groundbreaking creations, including a magnificent Blueberry-Maple Pie with wood-grain lattice, the King Fluffernutter Pie, and a striped chocolate Pie of the Tiger. Whether you are a pie voyeur, new baker, or baking enthusiast you will find inspiration at every turn and pies to satisfy every craving., Create 75 beautiful and unique pies using traditional techniques and modern tools from a couple who has baked their way to the top. IACP AWARD FINALIST . NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR AND FOOD52 Get ready for a new, fresh take on baking the ultimate feel-good dessert- pie! In The New Pie , Chris Taylor and Paul Arguin-winners of more than 500 awards for baking (including the Best of Show Award at the National Pie Championships)-re-examine the wholesome world of pie. Through traditional time-honored techniques, modern cooking methods (like sous vide), innovative flavors (birthday cake; Tahitian pineapple; and mocha "mystery"), and a love for kitchen gadgets (like immersion circulators and silicone texture mats), these legendary competition circuit pie experts reinvent the traditional pastime of pie-making. With step-by-step instructions and playful photography, you'll learn to make groundbreaking creations, including a magnificent Blueberry-Maple Pie with wood-grain lattice, the King Fluffernutter Pie, and a striped chocolate Pie of the Tiger. Whether you are a pie voyeur, new baker, or baking enthusiast you will find inspiration at every turn and pies to satisfy every craving.
LC Classification Number
TX773.T387 2019

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  • von medinagirl2008
    19. Aug. 2020

    Better Crusts and Updated Fillings.

    Do you get excited about making a pie? This is the book you will review again and again. I am waiting for warm weather to start. The ideas for crust challenge my traditions. Do you add baking power for some lift? This is one of the ideas that challenge traditional recipes. How about making pies that have never been made before or ones that win national contests. Traditional updates. new concepts about fillings, and national contest winners. That is all here for you to become excited about. I can hardly wait.

    Bestätigter Kauf: JaZustand: NeuVerkauft von: pps357

  • von wurdgirl
    01. Mai. 2019

    A modern must-have for bakers

    This book is a fantastic trove of innovative techniques and flavor combinations.

    Bestätigter Kauf: JaZustand: NeuVerkauft von: greatbookprices2

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