Ebook United States of Pie: Regional Favorites from East to West and North to South, by Adrienne Kane
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United States of Pie: Regional Favorites from East to West and North to South, by Adrienne Kane
Ebook United States of Pie: Regional Favorites from East to West and North to South, by Adrienne Kane
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Review
"A charming recipe collection...Kane's book includes the most thorough instructions we've seen yet on mastering pie dough; so whether you're new to the form, or a been-there, done-that pie aficionado, you'll find so much to love in these pages!" -Matt Lee and Ted Lee, authors of The Lee Bros. Simple Fresh Southern"This colorful, varied collection by a blogger, recipe developer, and food writer may well be the definitive resource on the all-American pie." -Publishers WeeklySelected by National Public Radio (NPR) as one of the Top 10 Summer Cookbooks for 2012."The charming book offers pies that reflect the country's varying palates and personalities, from Concord Grape pie in New England to Hoosier Pie in the Midwest to Olallieberry in the Pacific Northwest...Pies like this make me proud to be American." - Marissa Rothkopf Bates"Kane's recipes, and the sweet stories that surround them, make another good case for knocking the cupcake craze to the curb. Their simple goodness makes this book deserving of a place on a baker's shelves..." -New York Journal of Books
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From the Back Cover
An utterly charming collection of regional heirloom American pies, from long-lost recipes to classic favorites, sweetly illustrated and chock-full of time-tested baking tips and secrets for perfect piesBefore cooking shows and celebrity chefs there were church dinners, community bake sales, and county fairs—events for which regular women made and served their prized family recipes, especially for that homiest and most American of desserts, pie. In the United States of Pie, Adrienne Kane invites readers on a journey back in time as she scours the country for—and shares—those recipes: the pies that have come to define culinary traditions from the West Coast to the East Coast, from the Midwest to the South. Sourced from old newspaper clippings, out-of-print cookbooks, housekeeping guides, and the spiral-bound, mimeographed booklets of church groups and community associations, the recipes in the United States of Pie showcase the innovative spirit of American home cooks in the era before processed foods and flavorless, imported produce took over grocery shelves. Here, tested and updated for contemporary palates and with an emphasis on local, seasonal fruit and dairy products, are both re-imagined classics and newly invented creations that celebrate sharing lovingly homemade desserts with friends and family. And whether you're serving up slices of Meyer Lemon Cream Pie, Concord Grape Pie, or Burnt Sugar Meringue Pie, your lucky guests will definitely ask for seconds.With helpful sidebars on baking tips and techniques ranging from the best thickeners for fruit pies to why home bakers should embrace corn syrup, a chapter dedicated to how to make the perfect pie crust, and charming, insightful essays on pie-making traditions around the country, the United States of Pie is more than just a cookbook; it's a must-have baking resource for novice and expert pie makers alike.
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Product details
Paperback: 240 pages
Publisher: Ecco (May 22, 2012)
Language: English
ISBN-10: 006206407X
ISBN-13: 978-0062064073
Product Dimensions:
7.4 x 0.6 x 9.1 inches
Shipping Weight: 1.4 pounds (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
42 customer reviews
Amazon Best Sellers Rank:
#557,677 in Books (See Top 100 in Books)
Very disappointed. What could have been a wonderful book which is what this book claimed in title and description to be. United States of Pie: Regional Favorites... Just a quick observation on my part, but there are more states in the Western Region than California. Some of them are even mentioned in the introduction to the region, so why not use them instead of obscure pies that really aren't from California? Really, chiffon pie makes you feel like you're in California? Maybe there's a reason it's not a staple anymore. It's called Salmonella. Could have beem amazing. Huge disappointment. Wish I had never purchased the book.
I love the pies in here. I've made about half the recipes in this book and I haven't been disappointed. It has a lot of unusual regional recipes that you probably haven't had before, but that you'll love. If you like pie, get this book and start baking.Just be warned that the physical quality of the softcover is terrible. The pages are poorly bound and keep falling out. I'd like a cookbook to last for years, but in a little while this book is just going to be a pile of loose pages, which I'll have to store in a ziploc bag.
It is best to have eaten and be sated before examining this cook book. Otherwise you might not be able to resist the temptation to go immediately to the kitchen and prepare one of these pies assuming that you have all of the needed ingredients. If you enjoy hearing the "Oh's" and "Ah's" from pleased and satisfied family members and guests then this is the book for you. From a variety of crusts to the technique of a perfect custard this book contains all those hints and clues toward the making of a delicious treat. Your efforts will be applauded.
Kane places regional pies in a cultural setting and gives some background and history to sharpen your appetite. If you could care less about where a particular pie came from, just read the recipes, which are terrific. She updates tradition by, say, adding a bit more lemon and a bit less sugar, which shows her creative side. It's like having a best friend in the kitchen who is a better cook and shows you just how to do it. As a coworker of mine said when she was drooling over the recipes, "With this book, making a pie is a piece of cake!"
What is it about pie that sets it apart from other desserts? I think it's that they aren't generally fussy, and their flavors have a sentimental quality to them, as though they've come from a simpler, more slow paced time. This book, while not exactly chock full of unusual flavors, is like a stroll down a quiet country road, or a visit to a county fair. It just makes you want to make a pie. It has tips on making all different types of crust, as well as lots of regional flavor favorites. If you've never gone further than a frozen pie crust with pumpkin pie filling from a can, this book could be the inspiration you need to take the next step-and don't forget to have some vanilla ice cream on hand!
I'm that person that is a good cook but a lousy baker - something about the exactness of each recipe has always intimidated me and kept me from making the delicious desserts that I dreamed of.This amazing book changed all that! Besides providing great stories about the histories of each of the pies in the book - the recipes are amazingly easy to follow and turn out wonderfully!I surprised my friends with the Salted Peanut Pie at a recent party and there was no doubt that the Pie was a hit!! I can't wait to tackle another one of the tasty recipes this book has to offer.
........you'll really enjoy this book! I bought it for a relative who is a fabulous baker (especially pies!) to add to his library of baking books. Well, now I have to buy another one for him, as I'm keeping this one for myself! The stories introducing each pie, the regional information, the clearly-written directions and the practical tips are terrific! It's a wonderful read and makes you want to bake a pie, which in my case is really saying something!Given the great price on Amazon, I'm also buying a few as hostess gifts!
If like making pies then this is your book
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