Vintage Pies Classic American Pies For Todays Home Baker

Now it’s as easy as pie to make delectable desserts from centuries past From Wet Bottom Shoo Fly Pie to basic American Apple Pie, you’ll find them all—transparent pies such as Butternut Maple; cake pies such as Quakertown Pie; custard pies such as Union Pie; cream pies such as Cherry Cream Pie; and fruit pies such as Crabapple Pie. Each recipe has been carefully tested and brings with it a veritable trip down memory lane. Pies have graced American tables from the days of the Pilgrims, and variations have evolved into regional favorites around the country. Now you can recreate those pieces of history in your own kitchen.

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.

A warm slice of homemade pie can complete any celebration―but every baker knows that a problematic pie is enough to sour a sweet occasion. This pie cookbook gives you the support you need to start making perfect, homemade pies from scratch. In this book, you will discover: - Banana Cream Pie - Grasshopper Pie - Huckleberry Pie - Peanut Butter Silk Pie - Pumpkin Cream Pie - Frosty Lemonade Pie - Peanut Butter n' Jelly Pie - Watermelon Pie And so much more! Pick up this cookbook today and get ready to make some interesting and great tasting Pies!

Pie is the most comprehensive and accessible book ever written on the subject of American pie.

A warm slice of homemade pie can complete any celebration―but every baker knows that a problematic pie is enough to sour a sweet occasion. This pie cookbook gives you the support you need to start making perfect, homemade pies from scratch. In this book, you will discover: - Banana Cream Pie - Grasshopper Pie - Huckleberry Pie - Peanut Butter Silk Pie - Pumpkin Cream Pie - Frosty Lemonade Pie - Peanut Butter n' Jelly Pie - Watermelon Pie And so much more! Pick up this cookbook today and get ready to make some interesting and great tasting Pies!

One of the Washington Post’s Best Cookbooks of the Year: “Just reading it puts me in a very happy place.” —Nigella Lawson Designed with fetching retro patterns and illustrations alongside luscious photography, this cookbook features blue-ribbon recipes inspired by baking pamphlets from the 1920s to the 1960s, rendered with irresistible charm for modern tastes. Here are more than fifty cookies, pies, cakes, bars, and more, plus informative headnotes detailing the origins of each recipe and how they were tweaked into deliciousness. For home bakers and collectors of vintage cookbooks or kitchenware, this little collection is a gem. “A sweet blend of cheeky nostalgia and modern-day baking innovation. Expect to find revamps of classic standards like silky Bavarian Pie with a Mexican Hot Chocolate twist, rich Devil’s Food Cake with espresso undertones, and a glossy chocolate- and ginger-glazed update of Molasses Doughnuts.” —Bake From Scratch Magazine “Ms. Sheehan has elevated vintage baking and cooking to a fancier standard.” —GeekMom

Joy the Baker Cookbook includes everything from "Man Bait" Apple Crisp to Single Lady Pancakes to Peanut Butter Birthday Cake. Joy's philosophy is that everyone loves dessert; most people are just looking for an excuse to eat cake for breakfast.

Presents year-round pie recipes that feature the freshest seasonal ingredients, including such options as a minty chocolate cream pie and a carrot pie, and introduces pie-making basics.

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.