But I've looked through many of the recipes, and this book is beautifully presented with recipes that look really yummy. So many of these recipes looked beyond amazing and I really want to come back to this in the summer and try her peach pies. It's a little oriented toward the west coast, with some berries that are found only there. I put the mixing bowl in the freezer. She brings several decades of experience to her beloved craft. For the first time ever I tossed an almost complete pie into the garbage. Which discourages me from trying any recipes which include a pie crust i.
Plus I followed her tip to leave the pears unpeeled and this was a big mistake as the pieces of peel would stick to the roof of your mouth. Here she shares her secrets to great crusts including gluten-free options , fabulous fillings, and to living a good life. Art of the Pie: A Practical Guide to Homemade Crusts, Fillings, and Life. I lean towards comfy, relaxed, well-loved and well enjoyed - maybe even a little damaged. For the caloric conscious, there are no nutritional facts per serving. The challenges of pie--the delicate pastry, the dangers of an overflowing fruit pastry that set off your smoke alarm, the dreaded soggy bottom, the balancing act of letting it cook all the way through but keep the crust from getting too brown--can be intimidating. I find reading this book rather interesting, because of the many book clubs I've joined — this is the first time I was asked to read or review a cookboo Art of the Pie: A Practical Guide to Homemade Crusts, Fillings, and Life is written by Kate McDermott with photographs by Andrew Scrivani is the Digital Book Club via the Toronto Public Library book for the March 16 — 30, 2017 period.
If you like pie; if you like to make pie; if you like to think about eating pie; this is the book for you! When she and Grandpap passed away, we grandchildren were all given the opportunity to select something of Grandma's to keep. Her expertise, creativity, and generosity abound in these pages. I thought it was a little trite, a little cliché, a little too cutesy. I made my dough midafternoon and did an early evening roll and fill. I chose a Sunday when we had no plans - when I could play with the kids, get them involved if they wanted or work on it while they were busy chasing each other around the house. While information is now transferred in blips and bytes, zooming by us at increasing rates, it's pure wonder to take a step back with Kate, and learn not only how she makes her pies, but discover how we can begin to shape our own. Instead, pie making should be, basically, a joyous celebration of life.
If you are new here, you may want to learn a little more about how this site works. Busting this book down to one star for this. I haven't tried any of the recipes yet, but reading the little anecdotes in between was fun and the recipes look solid to me. But the thing that really gets my goat is that she duplicates recipes to an insane degree. Wisdom is baked into every page of Art of the Pie, as it is into every lovingly made confection.
And how hearing that made Ratatouille feel like this? It's not just a list of her recipes, she gives you practical knowledge with tactile insight. In Art of the Pie, Kate achieves in print what she does in her classes and blog: serves as a patient and encouraging teacher and guide who shepherds the reader through the process of making delectable pies that not only feed the body, but enrich the spirit. In this case: Leaf Lard. If you are new to pie baking, Kate will teach you how to become a confident and successful baker and reminds us to always add the secret ingredient, love, to all of our pies. Pie Every Day Another lovely book of essays and recipes.
I enjoyed reading about Kate McDermott's inspiring life journey as well as browsing through her mouth-watering pie recipes. This book is part cookbook and a whole lot of meandering banter about the author in first person , but it doesn't really seem to offer anything substantive in either. Kate McDermott has written the bible on pie. The all shortening crust is how I was taught and makes a serviceable dough. If I remember, I'll update it when I'm ready to make some pie! Roasts and mashed potatoes and chicken and corn and green beans. It's indicative of the same annoying approach I disliked in the book. And to be honest, I skipped around a lot to get to the point.
It got a little tough because I moved it around a bit - forgot that it was a deep dish pie, so put it in the wrong pie plate at first. Normally, I would just read the recipe I want and plan accordingly. This did take a bit of a longer bake than indicated to fully brown the crust almost an hour , but that may be because I used the gluten-free crust and I'm not sure if that one browns at the same rate. The Art of Pie puts the reader at a grandmothers knee, where the sensibility of pie is taught, along with a few life lessons. You can tell that her heart is in teaching this craft. This book is the perfect book for any pie maker, beginner or advanced.
The photographs by Andrew Scrivani are beautiful, and so realistic that I wish go to the kitchen and grab a piece of pie. I used Clear Creek Pear Brandy and Pear Champagne Vinegar. But one thing's for sure: She -- and her world view of pie -- is singularly, deliciously Kate. There simply isn't anything in here that you can't find in most basic cookbooks and without all the blog-like psuedo-confessional commentary about herself or the cutesy made-up terms or the pitches for her pie workshops. For example, I'm convinced 'thumping' the dough before rolling made some sort of difference. I made a double batch for 2 double crust pies.
When she passed away, all of the grandchildren were given the opportunity to pick something of Grandma's to keep for ourselves, and I chose her recipe box. Not only will Art of the Pie make you into a confident, versatile, and charming pie maker, it will teach you the secret to being a confident, versatile, and charming human being. Today's crust wasn't the flakiest I've ever made, but that was likely because it was a fairly warm day and not all of my ingredients were as cold as they could have been. For her, making pie is a spiritual practice, the steps of which are a metaphor for the ups and downs of life. I read this over a month ago and something just told me that I needed to withhold my initial judgment until I could actually make the pie. . Kate McDermott has become the master of pie making and her enthusiasm and love of this core skill is infectious.
Still, having a sugar content listing would have been nice for those who are diabetic or just trying to cut down on refined sugars. Most of all though, I loved the approach to pie making the most - it doesn't have to be perfect. Maybe a little of that pie-as-life or life-as-pie has rubbed off on me in the end. Ideally that would a 1 All-butter crust: The same as my usual crust recipe but with 2 tbsp less butter. This book glows with Kate's passion and knowledge, which she shares with clarity and kindness. I've taken Kate's workshops and can honestly say I've never made a better crust.