Art of the Pie by Kate Mcdermott
Kate McDermott has taught thousands of people how to make pies at her Pie Camps. Here she gives detailed instructions for making, rolling and baking crusts, and she does not neglect a detail when describing her ingredients, methods and tricks for making the filling and finishing off the pie. McDermott’s rules extend beyond pie baking: keep everything chilled, respect the boundaries and remember to vent. This is a book to keep close at hand.
"McDermott, a self-taught baker whose workshops have taught hundreds how to make a proper pie, shares that knowledge in one of the best books written on the topicThose expecting a quick preamble followed by hundreds of pie recipes will be sorely disappointed-basic instructions take up a third of the book-but readers interested in the hows and whys of pie-making will find McDermott's tutelage invaluable...McDermott excels, giving readers an informative guide they will be referring to for years to come." -- Publisher's Weekly, *STARRED REVIEW* "Kate McDermott will not only teach you how to make a pie-and a damn fine pie at that-she'll show you how the homey and grounding craft of baking contains important life lessons. Her expertise, creativity, and generosity abound in these pages. The Art of the Pie is destined to be one of those fruit-stained, dog-earred, spine-snapped books you'll cherish for years." -- David Leite - LeitesCulinaria.com
Kate McDermott is the James Beard Award–nominated author of Art of the Pie. Her Pie Camps, held nationwide, regularly sell out. McDermott, who has been featured by the New York Times, Saveur, NPR, and elsewhere, lives in Port Angeles, Washington. Andrew Scrivani is a food and lifestyle photographer, internationally recognized workshop instructor, and columnist. He is a weekly contributor to the New York Times, and his photographs appear in numerous cookbooks. He lives in New York City.
| SKU | Unavailable |
| ISBN 13 | 9781581573275 |
| ISBN 10 | 1581573278 |
| Title | Art of the Pie |
| Author | Kate Mcdermott |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | WW Norton & Co |
| Year published | 2016-10-04 |
| Number of pages | 352 |
| Prizes | Short-listed for International Association of Culinary Professionals Cookbook Award 2017, Short-listed for James Beard Foundation Book Award 2017 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |