Pie Academy Cookbook Review

Pie Academy Cookbook Review
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Title: Pie Academy: Master the Perfect Crust and 255 Amazing Fillings, with Fruits, Nuts, Creams, Custards, Ice Cream, and More; Expert Techniques for Making Fabulous Pies from Scratch
Author: Ken Haedrich
Published: October 27, 2020, Storey Publishing
No. of Pages: 480
Cover Price: $35.00 Hardcover, $15.31 Kindle



You can see for yourself that Ken Haedrich is a “pie genius,” when you look at his impressive cookbook, Pie Academy: Master the Perfect Crust and 255 Amazing Fillings, with Fruits, Nuts, Creams, Custards, Ice Cream, and More; Expert Techniques for Making Fabulous Pies from Scratch . It seems there is nothing that isn’t included here, and having already tried some of the recipes, have learned that everything is as it seems, and that these are recipes that actually work.

Haedrich has obviously set out to teach every baker out there, whether beginner or advanced, that they can not only make pie, but can make excellent, mouthwatering pie. His recipes are easy-to-follow, and give bakers all of the information needed. He has also included excellent photographs of many of the pies that we all will want to bake. Not only are there fruit pies, but also cream pies, specialty pies, and variations so that everyone can use their imagination and come up with even more that is included in the book.

Of course, Haedrich has included all of the basics, so that serious pie students can master the art of pie. He covers equipment and techniques and includes excellent step-by-step instructions. The crust chapter is amazing; never would anyone imagine that there are this many crusts to line a pie pan. Once you master crusts, you can mix and match with fillings to make probably hundreds of great pies. However, the subsequent chapters are equally amazing and cover everything you ever wanted to know about pie, varieties of pie, and new ideas for pie.

This is not a book that features one pie with a favorite fruit such as apple, rather there are at least a dozen varieties of apple pie alone – some slab pies to feed a crowd, some with caramel, and others with streusel and other toppings. He has even included the classic original Ritz Cracker Apple pie. It goes on with other fillings and varieties.

This is an excellent cookbook, and is highly recommended for anyone who wants to be a perfect pie maker.

Special thanks to NetGalley for supplying a review copy of this book.




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Content copyright © 2019 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.