Pie

Author: Ken Haedrich
Publisher: Harvard Common Press
ISBN: 9781558322547
Size: 16.36 MB
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Presenting three hundred recipes, a comprehensive book on American pie focuses on how to make this classic dessert at home, paying attention to ingredients, cooking utensils, oven temperatures, and of course, crust.

Apple Pie

Author: Ken Haedrich
Publisher: Houghton Mifflin Harcourt
ISBN: 1558327428
Size: 44.49 MB
Format: PDF, ePub
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Previously published as: Apple pie perfect.

Pie Contest In A Box

Author: Gina Hyams
Publisher: Andrews McMeel Publishing
ISBN: 1449401015
Size: 40.66 MB
Format: PDF, ePub, Mobi
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Pie contests—the hot new trend in party games! Pie Contest in a Box is for farmers' market foodies, retro cocktail party lovers, competitive-cooking-show fans, block partiers, and just about everyone else who shares a hankering for good times and good pie. In the blue-ribbon tradition of county fairs, community cook-offs, and competitive cooking shows such as Iron Chef America, Top Chef, and Throwdown with Bobby Flay, Pie Contest in a Box represents a fun and inexpensive way to entertain. The kit features: * A Pie Contest Handbook, which orients judges to the history of pie, discusses why pie matters, outlines different categories of pie and official judging criteria, and includes prize-winning recipes * Pie Contest Judge Badges * Numbered Pie Toppers on Toothpicks * Pie Contest Scorecards * Pie Contest Prize Ribbons Pie Contest in a Box will have guests clamoring for a slice of blueberry or strawberry rhubarb, along with their scorecard and fork.

How To Build A Better Pie

Author: Millicent Souris
Publisher: Quarry
ISBN: 1592537960
Size: 62.64 MB
Format: PDF
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Whether you want to try your hand at Apple Pie or Chicken Fat and Pea Pie, How to Build a Better Pie will provide everything you need to know. Learn the skills, practice the techniques, master the recipes, and build yourself a better pie. Inside, author Millicent Souris shows you: —Solid foundations: how to make and roll out the crust, including a basic crust and alternative crusts such as crumble, shortbread, and cheddar cheese —The practical equipment basics and essential pie-making tips that you really need —The methods behind a lattice and a full top crust, and how to tell which one to use —Fruit pies, from Rhubarb Pie to Cherry Pie to Apricot Tomatillo Pie, and beyond —Staple pies, including Walnut Maple Pie, Corn Buttermilk Pie, and Chocolate Olive Oil Pie —Savory pies, such as Oyster Pie, Lamb Pie, and Chicken Pot Pie —How to go small: hand pies, turnovers, and galettes

Library Journal

Author:
Publisher:
ISBN:
Size: 71.85 MB
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Includes, beginning Sept. 15, 1954 (and on the 15th of each month, Sept.-May) a special section: School library journal, ISSN 0000-0035, (called Junior libraries, 1954-May 1961). Also issued separately.

Soup Makes The Meal

Author: Ken Haedrich
Publisher: Harvard Common Press
ISBN: 9781558321878
Size: 42.39 MB
Format: PDF, Docs
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The book is divided into 50 menus, each including a soup, a salad, and a bread recipe.

In The Kitchen With A Good Appetite

Author: Melissa Clark
Publisher: Hachette UK
ISBN: 1401396224
Size: 25.96 MB
Format: PDF, ePub, Docs
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"Melissa Clark's recipes are as lively and diverse as ever, drawing on influences from Marrakech to Madrid to the Mississippi Delta. She has her finger on the pulse of how and what America likes to eat." -Tom Colicchio, author of Craft of Cooking "A Good Appetite," Melissa Clark's weekly feature in the New York Times Dining Section, is about dishes that are easy to cook and that speak to everyone, either stirring a memory or creating one. Now, Clark takes the same freewheeling yet well-informed approach that has won her countless fans and applies it to one hundred and fifty delicious, simply sophisticated recipes. Clark prefaces each recipe with the story of its creation-the missteps as well as the strokes of genius-to inspire improvisation in her readers. So when discussing her recipe for Crisp Chicken Schnitzel, she offers plenty of tried-and-true tips learned from an Austrian chef; and in My Mother's Lemon Pot Roast, she gives the same high-quality advice, but culled from her own family's kitchen. Memorable chapters reflect the way so many of us like to eat: Things with Cheese (think Baked Camembert with Walnut Crumble and Ginger Marmalade), The Farmers' Market and Me (Roasted Spiced Cauliflower and Almonds), It Tastes Like Chicken (Garlic and Thyme-Roasted Chicken with Crispy Drippings Croutons), and many more delectable but not overly complicated dishes. In addition, Clark writes with Laurie Colwin-esque warmth and humor about the relationship that we have with our favorite foods, about the satisfaction of cooking a meal where everyone wants seconds, and about the pleasures of eating. From stories of trips to France with her parents, growing up (where she and her sister were required to sit on unwieldy tuna Nicoise sandwiches to make them more manageable), to bribing a fellow customer for the last piece of dessert at the farmers' market, Melissa's stories will delight any reader who starts thinking about what's for dinner as soon as breakfast is cleared away. This is a cookbook to read, to savor, and most important, to cook delicious, rewarding meals from.