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Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented, by Gesine Bullock-Prado
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About the Author
Gesine Bullock-Prado, author of baking memoir My Life from Scratch and cookbook Sugar Baby, lives in Hartford, Vermont, with two dogs, seven chickens, ten Indian Runner ducks, six geese, two goats, and one wonderful husband. She uses her animal’s eggs and milk in her commercial bakery and maintains historic apple trees and a large garden to bring pies to vibrant life. Bullock-Prado and her product line, Gesine Confectionary, have been featured on the Today Show, the Rachael Ray Show, and Food Network. This is her second cookbook.
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Product details
Hardcover: 252 pages
Publisher: Stewart, Tabori & Chang; 1st Printing edition (April 1, 2012)
Language: English
ISBN-10: 1584799633
ISBN-13: 978-1584799634
Product Dimensions:
9.5 x 1 x 9.5 inches
Shipping Weight: 1.8 pounds (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
60 customer reviews
Amazon Best Sellers Rank:
#514,852 in Books (See Top 100 in Books)
This book is an excellent piece of work. If you would like to get really good at making pies, and tarts, I highly recommend it as an addition to a baker's cookbook collection. The book begins with the basics in which it contains a discussion on the essentials and tips and tricks for turning out beautiful pie, tart, puff pastry, and even doughs that I was pleasantly surprised to find in the book like, for example, the pizza dough (a recipe, by the way, that will rival any good bread cookbook that includes pizza dough in the contents). The book provides "a few master recipes" for caramel, ganache fruit glaze, and pastry cream, with several options for making a variation, e.g., chocolate, salted caramel, coconut, or pumpkin, etc.The book is organized very well with chapters that focus on berries, to stone fruit, to apples and pears, to dates and figs, to my favorite chapter "sweet & creamy" pies, which includes a buttermilk peach pie, a bruleed maple custard tart, a boston cream pie, and a butterscotch meringue pie, etc. I really love, love, love that chapter! It then moves into "chewy and chocolaty" pies, to "tart and tropical" ones--with the pineapple coconut macaroon tart being an excellent choice in this section--to pies made with nuts, e.g., classic pecan, and a macadamia coconut-caramel tart (which I plan to make soon after an upcoming visit to Hawaii when I will have the opportunity to visit a macadamia farm and bring some of those babies back with me). The book also has a strudel chapter, and an excellent savory chapter as well that includes chicken pot pie, and pizza pie recipes. The book ends with a chapter that asks you to put your new found pie making skills to the test with what she calls masterpiece recipes. This section includes a link to the author's blog where the reader can find video and photo demonstrations of some of the techniques featured in that chapter, and the others as well.I really like how the ingredients are presented in tables and include both weight and volume measurements. I also appreciate that the instructions are numbered, making it really easy to follow along should you have to check back with them while in the process of making a recipe.Her quick puff pastry is a gem of a recipe. It is well explained, and the pictures make it super easy to follow. I couldn't tell much of a difference in terms of texture and puff from using this quick puff pastry versus one that uses a traditional process.I recently made a chocolate cream pie and had leftover filling. Her hand pie dough recipe was the perfect way to use it up and make chocolate cream hand pies. They were absolutely delicious! I also just made a nectarine and vanilla cream tart and used her sweet tart dough and pastry cream recipe with only small adaptations. They turned out great. In fact, you can check out the finished product on my blog (Baker With a Cause) if you would like the opportunity to see more recipes from the book.While this book is definitely not one that simply sticks to the classics, I've really appreciated the opportunity to make pies that I would associate more with buying at a bakery. If you are a serious home baker, this book will definitely add to your skill set. However, the writing style, organization, and photographs in the book will make it easy for just about anyone to turn out beautiful pies. It is definitely worth 5 stars.
You've already read other reviews about how great this. I wanna add to the greatness with the way the recipes are written. as a european with a completely different way of meassuring im so happy its written with grams, milliliters and celsius. That makes the book going from great to one of the best books out there. Im so sad i didnt found this book sooner, some of the recipes on pie-crust were new to me and that doesnt happen often when you are practically living on pinterest. If you would buy one book about pies this year and dont own this - GET IT NOW!
LOVE, LOVE, LOVE this book! Coming from a long-time baker of pies and tarts, this is the best baking book I have ever read. I simply cannot say enough wonderful things about this book. It takes the "blue ribbon" in my opinion. It is such a pleasure to read, as it is written in a very well-organized form and covers EVERYTHING you'd ever want to know about a pie, tart, torte, or galette--be it history, the how-to of making one of these delectable creations, and Gesine's clever tricks of the trade. Her writing style is incredibly funny! Not only is this book so completely informative, it is one that has prompted me to laugh out loud many-a-time! When it comes to pie making, nothing has been left out of this book. One can tell that much careful thought went into it. It is a treasure--and simply the best of anything I've ever read about those luscious creations we know as pies. Thank you, Gesine. I give your book my highest recommendation.
I like it a lot, and I'm glad that I got it. I almost didn't, especially after reading one very nasty 1-star review. I think she's got a great sense of humor which shows in her writing. There are going to be many recipes that I just can't do: ones with nuts, chocolate, rhubarb, most berries, and I knew that going in, but I really got it to learn from her. In the short time that I've had it, I've used several of her tips with great success.I didn't really need another pie cookbook, but that pie virus is very strong. These aren't always traditional pie recipes, but she's got a good mix and it will give you ideas and you can learn a lot from Gesine and enjoy doing it. The background stories are very entertaining. MAYBE I will even try her quick puff (or blitz puff) recipe just to see if I can do it, and to see if I like homemade puff pastry. When I was a kid, and we had Pepperidge Farm turnovers, I always peeled off as much of the puff pastry as I could-usually back to just one see-through layer-before I ate it. That's how much I dislike it. I never use it in anything. Nevertheless, I am intrigued by her recipe and all of the steps are excellently illustrated, so I am seriously considering it. That shows you how good she is at teaching.
Start there. This is easily the most creative, engaging, diverse treasury of recipes related to baking everything outside of cookies or cakes. It has many types of crust recipes, tons of good advice and lots of how to knowledge. A great reference work.
WAS DISSAPOINTED AS I WENT TO MAKE A RECIPE AND FOUND PAGES MISSING FROM MY KINDLE VERSION. IT SKIPS FROMM 223 TO 227 , SO THE JACONDE SPONGE IS NOT SHOWN . I TRIED THE WEBSITE BUT THERE WAS NO PAGE WITH CORRECTIONS AS I HAVE FOUND WITH OTHER AUTHORS. DON'T KNOW ABOUT OTHER RECIPES AS THIS WAS THE ONLY ONE I WANTED TO MAKE.
Great book! Definitely a must for anyone that likes pie! Gesine is a fantastic baker and instructor. This book delivers when it comes to making pies! Recipes are fantastic and easy to follow. I highly recommend that anyone that enjoys baking add it to their library.
Bought this book for my daughter-in-law who loves to bake as to I. We both love the book. Gesine starts at the beginning...what is pie and why do we like it so much? Where did it begin and why is it so comforting. Then she starts baking. The pictures are amazing and the step-by-step instructions are easy for beginners and useful for experienced bakers. I've been baking pie for longer than I can remember and learned many new things! Love to share it.
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