People are excited about "Pi Day" this year. I didn't even realize that it was a thing until we started seeing pictures of pie all over social media. Fortunately we happened to have a copy of The New Pie: Modern Techniques For The Classic American Dessert by Chris Taylor + Paul Arguin on our kitchen table and it is a great book. It's rare that a book appeals equally to both of us but this one does. It's written by two men who are passionate about pie and it shows. They are not professional bakers or chefs, they are doctors that happen to also be competitive pie makers. It's a smart book, well thought out and immensely readable.
The book was an impulse buy for me. I read a few early reviews online and pre-ordered it. It showed up this week and has taken up a permanent residence in our kitchen. Amaya, Alex and I have all flagged pages that intrigued us. The ingredient quantities are listed in multiple formats and there's a lot of insight into the thought process behind the techniques. There's a lot of love in this book. It's detailed in a way that you don't often see, perhaps because it's a passion project for these gentlemen rather than a career. It's full of whimsical and classic pies. You may not want to make them all (or you may) but no matter what this book will kickstart your desire to make pie.
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
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