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The New Pie: Modern Techniques for the Classic American Dessert
The New Pie: Modern Techniques for the Classic American Dessert
The New Pie: Modern Techniques for the Classic American Dessert
The New Pie: Modern Techniques for the Classic American Dessert
Load image into Gallery viewer, The New Pie: Modern Techniques for the Classic American Dessert
Load image into Gallery viewer, The New Pie: Modern Techniques for the Classic American Dessert
Load image into Gallery viewer, The New Pie: Modern Techniques for the Classic American Dessert
Load image into Gallery viewer, The New Pie: Modern Techniques for the Classic American Dessert

The New Pie: Modern Techniques for the Classic American Dessert


Chris Taylor & Paul Arguin
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Regular price $30.00

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In The New Pie, Chris Taylor and Paul Arguin give pie the fancy treatment cakes and cupcakes have been getting for far too long.

Competitive bakers (and winners) on the amateur pie contest circuit, Taylor and Arguin offer 75 visually arresting, intensely flavored, exactingly written recipes that push the creativity envelope

While cream, custard, fruit, and nut pie recipes are to be found in this beautifully photographed cookbook, they come in non-traditional forms such as Thai Iced Tea with whipped cream “ice cubes;” Hair of the Dog (a Bloody Mary custard with all the fixin’s — celery salt, cayenne, tomato, vodka, and Worcestershire sauce—and topped with a Cheetos crust); and Pie of the Tiger, which utilizes Nabisco Famous Chocolate Wafers to create a tiger-stripe pattern in the custard for a delightful cross-section. Even the more traditional sounding pies get the star treatment with decorative crusts, edible lace, and advanced culinary technique.

The New Pie is written with just enough playful snark and food puns to make you feel like maybe you’re in your mother’s kitchen after all. Ingredients are listed both by weight and volume, in metric and American standard measure, for the personal comfort of any baker’s preferences.

Hardcover. Color photography throughout.

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