Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented
Stewart, Tabori and Chang
April 2012
On Sale: April 1, 2012
252 pages ISBN: 1584799633 EAN: 9781584799634 Kindle: B008ZR91G4 Hardcover / e-Book Add to Wish List
"It’s a conundrum I can’t understand. Someone’s hankering
for pie; you can see the pie-longing in their eyes. They
want a delicious flaky crust, something with buttery
overtones. They want fresh fruit—not a vague whisper of
berry in a butter cream, but overt chunks of apple,
discernible bites of berry. But it’s just not done. You
don’t serve pie at special events like fiftieth birthdays,
dinner parties, silveranniversaries, or, God forbid, at a
wedding. To which I reply, ‘Bullpuckies.’"
And so begins Pie It Forward: Pies, Tarts, Tortes, Galettes,
and Other Pastries Reinvented. Pie has always been a popular
cookbook topic, yet in Pie It Forward, baker, confectioner,
and pastry master Gesine Bullock-Prado unveils an entirely
new frontier of pies, redefining what can be done with a
piecrust and pastry shell. Expect lattice and cutouts with
an entirely modern twist. Homemade puff pastry made easy.
Individual pie pops to replace tiredcupcakes. Surprising and
wildly successful explorations with beer (Chocolate Stout
Pudding Pie), exotic fruits (Yuzu-Ginger Rice Pudding
Meringue Pie), and candy making (Earl Grey Truffle Tart).
And there are the classics too—riffing on her German roots,
her Hollywood background, and life on her Vermont farm—a
Blueberry Brown Butter Tart, an Italian Plum Tart with a
yeasted-dough crust, a tiramisu-inspired Espresso Tart, a
Vermont Pizza Pie, and more. Including sweet, savory,
layered, and miniature pies and tarts, Bullock-Prado
presents these recipes with a voice that removes the
intimidation factor and inspires readers to break out of the
double-crust straitjacket and try her signature
creations—and to laugh out loud along the way.
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