Description:
Pie-making novices and experts alike will welcome How to Make a Pie, a succinct tutorial on the art. In fewer than 100 pages it provides illustrated, step-by-step instructions for preparing perfect pie crusts and fillings--recipes, tips, and information that all cooks can use. Acknowledging the fear that besets so many would-be pie makers, the book provides a model introduction to crust making, expertly delineating the preparation of crusts for pie shells, both prebaked and filled and baked. Exemplary recipes for apple, custard, pumpkin, pecan, lemon meringue, and cream pies, among others, follow, with variations like Do-Ahead Fresh Apple Pie and Triple Chocolate Chunk Pecan Pie. Throughout, underlying techniques are explored and illustrated (the rolling out of pie dough is one), and sensible tips abound (an instant-read thermometer takes all the guesswork out of custard pie making). A true primer, the book is part of the Cook's Illustrated Library series. Like the magazine, the books are dedicated to presenting tried-and-perfected recipes and cooking techniques in a concise, approachable way. --Arthur Boehm
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