Pie can never be overrated. What other baked good could be served hot, cold, savory, sweet, and … if you think about it … for every meal of the day? For those who meet these statements with a strong nod of affirmation (and for those whose curiosity and hunger were piqued), there can be no better reading material than Martha Stewart’s New Pies and Tarts. Written with as much attention to the details of the various preparations and processes (including instructions on latticework and edgings, as well as a comprehensive guide to crusts) as the awe-inspiring diversity of the completed confections, this book includes 150 pie recipes that range from the classic, free-form, and rustic, to the dainty, dreamy, and artful, to the sleek and layered. There truly is something for everyone to slice into.
• A guide to the techniques, tastes, and textures of pie that showcases its diversity as a baked good, as well as offering creative and awe-inspiring new takes on classic recipes. • 352 pages • 150 recipes
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