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How to Build a Better Pie: Sweet and Savory Recipes for Flaky Crusts, Toppers, and the Things in Between Paperback – June 1, 2012
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How to Build a Better Pie was reviewed in The New York Times' T Magazine! http://tmagazine.blogs.nytimes.com/2012/06/01/bookshelf-how-to-build-a-better-pie/
About the Author
Millicent Souris is a New-York-based, self-taught, homegrown, DIY-driven pie-maker. She's made thousands of pies in the past 10 years (you may have tasted some of them in places as far-flung as Chicago and Brooklyn). A resident of Brooklyn, she teaches pie-making workshops at the Brooklyn Kitchen, and she can spot a limp crust from 100 paces.
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Top Customer Reviews
Perhaps the other recipes will justify your buying this book, perhaps not. But I have to wonder at the capability of an author who publishes a crust recipe requiring such a large adjustment in the recommended ingredients as this one does. I have to wonder what other ingredients will need adjusting, and how many pies will hit the garbage can (as did ours last night) along the way.
Prior to this book and the class, I thought making pie was something that was very difficult and resulted in shoddy product. Every grocery store cherry pie makes me think of gross cherry jelly coming out of a can and straight into a bready flavorless crust.
All of that changed with this book. Millicent Souris treats every step of making a pie scientifically, describing the theory (fans of Howard McGee will really enjoy this), and pointing out the key variables that will affect the output and how to control for them: for instance, varying the amount of water based on the humidity of the day. This book isn't just a list of recipes. It goes step by step through how to create an incredibly tasty and flaky crust, when to pre-bake, and the theory of making great pies. Once you have an amazing crust, it's really really hard to screw up the rest of it.
My wife and I are now always asked to bring a pie to potlucks and get-togethers: the crusts are tender, flaky, buttery, delicious, and the fillings are amazing combinations of fresh sour cherries and basil or something savory like oxtail. It is now also difficult to order pies at restaurants in NYC now because we're always comparing them to our pies; most pastry chefs in NYC can learn a thing or two from this book. I cannot say enough great things about this book: it opens the door to a new world of sweet and savory flavors and textures.
Most Recent Customer Reviews
I'm a novice cook and less than a novice pastry chef. This book is great. I love the recipes, the tone of the writing and all of the additional information that the author... Read morePublished on December 3, 2012 by M. Johnson
Cookbooks of any kind must be able to accomplish several things beyond just a series of recipes. It must be informative, show good technique, and just be fun to read. Read morePublished on November 8, 2012 by W. Kulbicki