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Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented [Kindle Edition]

Gesine Bullock-Prado , Tina Rupp
4.7 out of 5 stars  See all reviews (29 customer reviews)

Digital List Price: $24.99 What's this?
Print List Price: $29.95
Kindle Price: $12.99
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Book Description

“It’s a conundrum I can’t understand. Someone’s hankering for pie; you can see the pie-longing in their eyes. They want a delicious flaky crust, something with buttery overtones. They want fresh fruit—not a vague whisper of berry in a butter cream, but overt chunks of apple, discernible bites of berry. But it’s just not done. You don’t serve pie at special events like fiftieth birthdays, dinner parties, silver anniversaries, or, God forbid, at a wedding. To which I reply, ‘Bullpuckies.’”
 
And so begins Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented. Pie has always been a popular cookbook topic, yet in Pie It Forward, baker, confectioner, and pastry master Gesine Bullock-Prado unveils an entirely new frontier of pies, redefining what can be done with a piecrust and pastry shell. Expect lattice and cutouts with an entirely modern twist. Homemade puff pastry made easy. Individual pie pops to replace tired cupcakes. Surprising and wildly successful explorations with beer (Chocolate Stout Pudding Pie), exotic fruits (Yuzu-Ginger Rice Pudding Meringue Pie), and candy-making (Earl Grey Truffle Tart).
 
And there are the classics too—riffing on her German roots, her Hollywood background, and life on her Vermont farm—a Blueberry Brown Butter Tart, an Italian Plum Tart with a yeasted-dough crust, a tiramisu-inspired Espresso Tart, a Vermont Pizza Pie, and more. Including sweet, savory, layered, and miniature pies and tarts, Bullock-Prado presents these recipes with a voice that removes the intimidation factor and inspires readers to break out of the double-crust straitjacket and try her signature creations—and to laugh out loud along the way. For additional information, technique demonstrations, and more, please visit www.pieitforwardcookbook.com.


Editorial Reviews

Review

“Delicious reworkings and inventions from Sandra Bullock’s sister, including a truly quick puff pastry that’s worth the price of the book.” —The New York Times Book Review

About the Author

Gesine Bullock-Prado is the founder of the Gesine Confectionary product line and author of My Life from Scratch. She lives in Hartford, Vermont, with two dogs, seven chickens, ten Indian Runner ducks, six geese, two goats, and one wonderful husband. She cooks with her animals’ eggs and milk, as well as produce from her garden. She has been featured in People and many other national publications; she has also appeared on the Food Network, the Rachael Ray Show, and the Today Show.

Product Details

  • File Size: 8004 KB
  • Print Length: 252 pages
  • Publisher: Stewart, Tabori & Chang (October 23, 2012)
  • Sold by: Amazon Digital Services, Inc.
  • Language: English
  • ASIN: B008ZR91G4
  • Text-to-Speech: Enabled
  • X-Ray:
  • Lending: Enabled
  • Amazon Best Sellers Rank: #217,795 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

Most Helpful Customer Reviews
33 of 33 people found the following review helpful
5.0 out of 5 stars This book will give you pie making skills! July 11, 2012
Format:Hardcover|Verified Purchase
This book is an excellent piece of work. If you would like to get really good at making pies, and tarts, I highly recommend it as an addition to a baker's cookbook collection. The book begins with the basics in which it contains a discussion on the essentials and tips and tricks for turning out beautiful pie, tart, puff pastry, and even doughs that I was pleasantly surprised to find in the book like, for example, the pizza dough (a recipe, by the way, that will rival any good bread cookbook that includes pizza dough in the contents). The book provides "a few master recipes" for caramel, ganache fruit glaze, and pastry cream, with several options for making a variation, e.g., chocolate, salted caramel, coconut, or pumpkin, etc.

The book is organized very well with chapters that focus on berries, to stone fruit, to apples and pears, to dates and figs, to my favorite chapter "sweet & creamy" pies, which includes a buttermilk peach pie, a bruleed maple custard tart, a boston cream pie, and a butterscotch meringue pie, etc. I really love, love, love that chapter! It then moves into "chewy and chocolaty" pies, to "tart and tropical" ones--with the pineapple coconut macaroon tart being an excellent choice in this section--to pies made with nuts, e.g., classic pecan, and a macadamia coconut-caramel tart (which I plan to make soon after an upcoming visit to Hawaii when I will have the opportunity to visit a macadamia farm and bring some of those babies back with me). The book also has a strudel chapter, and an excellent savory chapter as well that includes chicken pot pie, and pizza pie recipes. The book ends with a chapter that asks you to put your new found pie making skills to the test with what she calls masterpiece recipes.
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18 of 19 people found the following review helpful
5.0 out of 5 stars An Excellent Reference July 3, 2012
By Brenda
Format:Hardcover
This book is an excellent addition to a cooks baking collection. The recipes are excellent and the 7 pies I have made have turned out very good. I did decide to purchase some ceramic pie weights and found they worked much better than my 25 year old dried beans. The blueberry pie was especially good and I appreciated the hints regarding frozen vs. fresh fruit. The writing style is amusing and readable. I will look for her other books.
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27 of 31 people found the following review helpful
5.0 out of 5 stars Wonderful Cookbook March 8, 2012
Format:Hardcover
Within 30 minutes of looking through this book, I was inspired to start baking. It is clearly written, concise, funny and puts you at ease if you aren't an expert baker. My apple pie could have been purchased at a bakery. I was thrilled. Recipes like basic puff pastry to Cherry Lavender clafoutis seem simple and achievable. I would recommend this book to anyone who wishes to learn and for those adventurous enough to try new recipes. Delicious for all!
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10 of 10 people found the following review helpful
5.0 out of 5 stars Pie Oh My! October 9, 2012
Format:Hardcover
This is the 3rd book I've purchased by Gisene Bullock-Prado ( My Life From Scratch, and Sugar Baby). The most difficulty you'll have with Pie It Forward is deciding which pie to make first! I'm an avid baker with a knack for cakes, cookies, breads, and sweet treats. But when it came to making pies, I admit I would chicken out and use ready-made dough bought at the grocery market. Sure, that is totally fine. But Gisene offers up several different dough recipes for various types of pie crusts that are so yummy, so easy to follow, and oh-so-freezable for future use that there is no longer a reason to fear making it from scratch! Furthermore, her writing style is engaging, informative, and encouraging even for pie virgins. The tips and tricks she offers for baking a pie without the dreaded soggy bottom crust are fai-proof! Do you know about " crust dust" and how using it can help eliminate soggy bottom crust? No? Read the book and find out--- super easy to make!
This book is a must-have for your baking library!
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18 of 22 people found the following review helpful
5.0 out of 5 stars Fear pie no more & expand your baking horizon! March 15, 2012
Format:Hardcover|Verified Purchase
Pie It Forward is as enjoyable to read as it is to create the recipes inside. Starting with the basics, you'll not only learn how to make a pie crust, but what ingredients are involved, and why & how they work together. The end result is knowledge and the flakiest, tastiest, and tender crusts that encourage you to keep baking and trying new ways to use your newfound skills. This book is chock full of recipes from the simple to the complex (but very doable).

With so many different recipes with tart dough, puff pastry, pie dough, and pizza dough as crusts, Pie It Forward will keep you busy and happy with a variety of recipes for sweet, savory, berry, fruity, nutty, gooey, or smooth & creamy.

So, Pie It Forward and bake someone happy!
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5 of 5 people found the following review helpful
5.0 out of 5 stars I can finally make a pie! June 7, 2012
Format:Hardcover
Pie It Forward is a wonderful journey through the process of making pie! Gesine Bullock-Prado walks you through making the most tender and flaky crust, and then filling it with the most flavorful fillings. I have made the Wild Blueberry Pie, Strawberry Rhubarb Lattice, and Not-So-Traditional Apple Pie. All were fabulous! The most amazing part is that I used to struggle with making a good crust, and her recipe for All Butter Easy Pie Dough saved me from my previous fate of eating tough crusted pies.

Also, Gesine has a companion website to accompany her cookbooks, where she does pictorial demos of many of the recipes, so you can see each step of the process. She also has videos on her website which are very helpful...particulary the Wild Blueberry Pie video, where she demonstrates the All Butter Easy Pie Dough.

I have all of Gesine's books. If you want to be inspired to bake, buy this book, and while you are at it, order Sugar Baby and My Life From Scratch too!
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Most Recent Customer Reviews
5.0 out of 5 stars A really nice book on pies and more
i love the pictures and the instructions are easy to follow, one of the best pie book out and I am sure glad it is part of my library now.
Published 1 month ago by pierre rochat
4.0 out of 5 stars Excellent recipes
I learned some new tricks - recipes that I have tried were all very good. Instructions were clear and concise.
Published 1 month ago by Judith K Rykken
5.0 out of 5 stars Food for Thought
I don't usually buy or read cook books but this one may change my future thoughts in that direction. It is very informative about all aspects of pie making from savory to sweet. Read more
Published 4 months ago by Sherry
5.0 out of 5 stars Love it!
I love this book. I sometimes wish I had bought it in book format instead of kindle though. The recipes are good and all I have tried have come out delicious and almost perfect.
Published 9 months ago by RhondaCaudill
4.0 out of 5 stars Pie it forward till it's in my mouth
Great book, fast shipping, no hassle. Wonderful reipes with lots of pictures. Even though i am a professional, i am always pleased when recipes are written for the uninitiated. Read more
Published 9 months ago by rachel post
5.0 out of 5 stars PIE
Have not yet baked anything from it but can't wait to try something. Great pic's and yummy ideas. With summer coming it will come
in handy for all that fruit coming our way in... Read more
Published 12 months ago by Norma Mier
5.0 out of 5 stars Worth it for the crust recipes alone.
I work in a library so I am constantly checking out cookbooks. I loved this one so much I ended up buying my own copy. Read more
Published 13 months ago by Anne Omniuss
5.0 out of 5 stars Awesome book
I want to make everything. And get her other books. I rarely buy a cookbook anymore, but this one was worth it.
Published 13 months ago by Cindy Cameron
5.0 out of 5 stars Pies for anyone
First I must say that I haven't actually baked any of these pies yet because I have been reading the tips and tricks in the early part of the book. Read more
Published 15 months ago by Carolyn Reiss
3.0 out of 5 stars pie book
so so.. not really excited about it wish it had more old fashion pies and pastries not just some basics
Published 15 months ago by machell40
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More About the Author

I am a baker, a writer, a cookbook author and an inveterate sugar addict.


If I can't teach you something new and exciting about sugar at least once a week, my job here isn't done.


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