The Complete Book of Pies

200 Recipes from Sweet to Savory

By Julie Hasson
(Robert Rose, Paperback, 9780778801917, 256pp.)

Publication Date: August 2008

List Price: $24.95*
* Individual store prices may vary.
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Description

"Pie-baking made easy."

What could be better than a fresh summer pie brimming with sweet ripe fruit, or a steaming chicken pot pie? Baking a homemade pie from scratch is surprisingly easy with Julie Hasson's guidance, and the results are rewarding.

The Complete Book of Pies is like having your grandmother in the kitchen with you. The entire pie-making process is covered in easy-to-follow detail from start to finish. The book is filled with hundreds of recipes for fruit, cream and savory pies along with dozens of special tips and time-saving shortcuts to help make pie-baking a breeze. There are tips for making dough and rolling it; ideas for decorative pie tops; and quick and easy alternatives to pastry dough.

These luscious recipes are among the many that are sure to please: Apple cranberry spice crumb pie, brown sugar apple pie with almond crumb topping Blueberry pie, boysenberry pie, bumbleberry crumb pie, peach pie, sour cherry pie White chocolate key lime pie, chocolate cream pie, butterscotch cream pie, coconut cream pie Chocolate chip pecan pie, rum pecan pie, chocolate truffle tart, chocolate peanut butter mousse pie Caramelized onion, thyme and olive tart, quiche lorraine, chicken pot pie with mushrooms and leeks.

Both the novice and experienced baker will benefit from the author's extensive baking expertise. Sixteen pages of color photographs and extensive illustrations provide baking guidance and inspiration. The Complete Book of Pies is a basic reference for any home baker.




About the Author
Julie Hasson is the author of 7 cookbooks, including "Vegan Diner" and "The Complete Book of Pies". She has over 20 years of experience in the food industry, including attending UCLA's Culinary Arts/Professional Chef program, working at the famed Patina restaurant in Los Angeles, and serving as a private chef for celebrities and high-profile clients. Julie opened the original Babycakes Bakery (a wholesale bakery that supplied Los Angeles restaurants and coffeehouses with artisan baked goods); authored cookbooks; has contributed extensive articles and recipes to "Bon Appetit", "Cooking Light", "Vegetarian Times", and "Family Fun" magazines; and is also the host of the popular Internet cooking show "Everyday Dish". Julie has been featured in print, and on TV and radio, including the Cooking Channel; "Good Food America"; "Better, Better Portland"; "Good Day Oregon"; Martha Stewart Living Radio; "VegNews Magazine"; and" Vegetarian Times, " as well as numerous radio and TV shows across the country. Julie is currently the Healthy Living Expert on "Good Day Oregon", and was one of the hosts of the TV cooking show 1"5 & Done".Julie and her husband, Jay, run a hip little food cart in Portland, Oregon, called Native Bowl.
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