Das Buch über Kuchen: Alles, was Sie wissen müssen, um perfekte Torten zu backen
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Das Buch über Kuchen: Alles, was Sie wissen müssen, um perfekte Torten zu backen
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eBay-Artikelnr.:326617180187
Artikelmerkmale
- Artikelzustand
- ISBN
- 9780358229285
Über dieses Produkt
Product Identifiers
Publisher
HarperCollins
ISBN-10
0358229286
ISBN-13
9780358229285
eBay Product ID (ePID)
25038275348
Product Key Features
Book Title
Book on Pie : Everything You Need to Know to Bake Perfect Pies
Number of Pages
352 Pages
Language
English
Publication Year
2020
Topic
Holiday, Courses & Dishes / Pies, Methods / Baking
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1.1 in
Item Weight
48.9 Oz
Item Length
10.4 in
Item Width
8.3 in
Additional Product Features
Intended Audience
Trade
LCCN
2020-023318
Reviews
"Great news for bakers: Erin Jeanne McDowell has gone all in on pie! Pies of every kind. So many crusts. And instructions as sharp as a lemon''s tang. Erin has an extraordinary talent for explaining--no matter how complex the technique, when she tells us how to do it, we get excited about it, we do it, and we succeed. It''s the McDowell wizardry." --DORIE GREENSPAN, award-winning author of Everyday Dorie and Dorie''s Cookies "I am obsessed with Erin Jeanne McDowell''s book. As a non-baker, she has given me intense motivation to make pie--every recipe looks delicious. She''s gifted me bravado--every recipe is so clearly written that I don''t fear failure. And as a food fanatic, Erin has inspired me with both her classic recipes and her more creative flavor combinations." --DANA COWIN, host of the Speaking Broadly podcast, and former editor-in-chief of Food & Wine "Erin Jeanne McDowell''s Book on Pie is a masterpiece, and so much more than just a cookbook. It''s full of informative recipes in Erin''s signature friendly style and gorgeous photos that take the guesswork out of how to make everything from perfect dough to some of the most beautiful decorative crusts, juicy fruit fillings, and towering gorgeous toppings I''ve ever seen. This book has something for everyone, from a beginning pie maker looking to learn the basics to a seasoned one looking to take their pies to the next level. I know I''ll be baking from it for years to come!" --YOSSY AREFI, author of Sweeter off the Vine and Snacking Cakes "With her friendly, hand-holding instructions and photos of exactly what your doughs and fillings should (and shouldn''t) look like, Erin Jeanne McDowell has done away with every worry that can vex and intimidate new pie bakers. In the world of The Book on Pie, with Erin cheering for you, pie is easy, pie is fun, pie is anything you want it to be." --KRISTEN MIGLORE, creative director of Genius Food52 and author of Genius Recipes "With this tome, destined to become the pie-baking bible for many generations to come, Erin Jeanne McDowell takes us on the magnificent journey that made her fall in love with pie. Erin adeptly interweaves the love of home baking with the precision of professional pastry, all the while empowering the reader to be a better baker, without a hint of intimidation. By the end of making your first recipe, you won''t be able to decide what you love more: your newly acquired pie skills or Erin herself. For me, it''s a tie." --UMBER AHMAD, founder of Mah-Ze-Dahr Bakery McDowell, baking columnist for Food52 , hits the mark in this expert guide to pie making , both sweet and savory. Beginning with a chapter on doughs and crusts, MacDowell lays a foundation with recipes for pie doughs including whole-wheat, gluten-free, and cornmeal, as well as hot-water, puff pastry, and a variety of press-in cookie crusts. Pie recipes are divided into chapters by type, including fruit, custard, and "Cream, Chiffon & Cold Set Pies." The savory section includes an avocado galette, croque monsieur pielets, a "Forager''s Mushroom Pie," and a red onion tarte tatin. Must-bake highlights include a stunning blood orange brûlée pie and a free-form domed white chocolate-peppermint pie generously topped with fluffy meringue, and a shrimp boil pie, consisting of potatoes, shrimp, sausage, and corn atop puff pastry. The author''s informative yet laid-back spirit permeates the work, and her love of teaching pie baking comes through the pages. "Whys of Pies" sidebars--along with enticing photos by Mark Weinberg--share helpful information on topics including making substitutions for vegan and dairy-free pies, saving ripe seasonal fruit for later use, and successfully creating a deep-dish pie. This is a top-notch go-to for all things pie. (Nov.) -- Publisher''s Weekly
TitleLeading
The
Synopsis
A NEW YORK TIMES BESTSELLER Look no further than The Book on Pie for the only book on pie you'll ever want or need. Erin Jeanne McDowell, New York Times contributing baker extraordinaire and top food stylist, wrote the book on pie, a comprehensive handbook that distills all you'll ever need to know for making perfect pies. The Book on Pie starts with the basics, including ways to mix pie dough for extra flaky crusts, storage and freezing, recipe size conversions, and expert tips for decorating and styling, before diving into the recipes for all the different kinds of pies: fruit, custard, cream, chiffon, cold set, savory, and mini. Find everything from classics like Apple Pie and Pumpkin Pie, to more inspired recipes like Birthday-Cake Pie and Caramel Pork Pie with Chile and Scallions. Erin also suggests recommended pie doughs and toppings with each recipe for infinitely customizable pies: Mix and match Pumpkin Spice Pie Dough and Dark Chocolate Drippy Glaze with the Pumpkin Pie, or sub in the Chive Compound-Butter Crust for the Croque Madame Pielets . . . the possibilities are endless. With helpful tips, photographic guides, and inspirations--pie-deas--it's almost like having Erin in the kitchen baking pies with you., Erin Jeanne McDowell, New York Times contributing baker extraordinaire and top food stylist, wrote the book on pie, a comprehensive handbook that distills all you'll ever need to know for making perfect pies. The Book on Pie starts with the basics, including techniques, conversions, make-aheads, and styling tricks, before diving into 100 of her unique and intriguing recipes. Find everything from classics like apple and pumpkin, to more inspired recipes like Hand-Pie Ice Cream Sandwiches and Chinese BBQ Pork and Scallion Pie. Erin takes every recipe a step further with Pie-deas: ideas for swapping doughs, crusts, and toppings for infinitely customizable pies. Mix and match Pumpkin Spice Pie Dough and Dark Chocolate Drippy Glaze, or the Chive Compound-Butter Crust with the Croque Madame Pielets . . . the possibilities are endless. Look no further than The Book on Pie for the only book on pie you'll ever want or need., 100 recipes for perfect pies byFood52 baking consultant, New York Times contributor, and top food stylist Erin Jeanne McDowell
LC Classification Number
TX773.M19 2020
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