When Pies Fly
Handmade Pastries from Strudels to Stromboli, Empanadas to Knishes
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- USD 15.99
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- USD 15.99
Descripción editorial
Following up on PIE SQUARED's slab pies, food writer Cathy Barrow finds more ways to use pastry dough deliciously with crowd-pleasing (and easy to make) galettes and small tarts, as well as empanadas, strudels, and knishes. Barrow digs into a world of doughs for turnovers, fried pies, poppers, and Texas-by-way-of-Krakow kolaches, all offered in sweet and savory iterations.
WHEN PIES FLY guides the rolling pin novice and the experienced dough wrangler to dozens of shapes and styles of crusty, flaky, delicious treats. Barrow's well-tested, foolproof crust recipes means pie-making is fun, not scary, and her step-by-step techniques makes turning out a free-form pie practically foolproof.
WHEN PIES FLY includes many types of pastries (both homemade and store-bought), ready for the lunchbox, the dinner table, road trips, and picnics. These handy crusty offerings go from freezer to oven, and will win over everyone at the table. No one will be able to resist Sesame Chicken Hand Pies, Savory Nectarine Marscapone Tarts, Pork Pastor Empanadas, Spiced Apple Strudels, and much more. The perfect mix of nostalgic favorites and new pastry creations, WHEN PIES FLY is a wonderful dive into the world of pies in all of their forms.
PUBLISHERS WEEKLY
Barrow (Pie Squared) encourages readers to be fearless and creative in their pie-making endeavors in this accessible and fun baking guide. A primer on equipment called "Check Your Equipment" and nine steps to "Earn Your Pie Wings" (which explains, anong other things, how to avoid soggy pie bottoms and the uses of egg wash) set up home bakers for recipes categorized in chapters including "Galettes," "Empanadas," and "Knishes." The book opens with a savory and brunch-worthy "Quiche Lorraine Galette," which uses a pound of ripe tomatoes and some country ham; the "Sunday's Lox and Schmear Tart" also makes for an ideal mid-morning weekend gathering. A hearty and unexpected Philly cheesesteak galette and "Cheeseburger Hand Pies" are sure to please big appetites; meanwhile the "Pie Poppers" chapter features tempting bite-sized snacks and appetizers such as the "Thanksgiving-in-a-Bite Pie Poppers" (complete with turkey and cranberry sauce) and "Korean Bo Ssam and Kimchi Pie Poppers," served with a scallion sauce. Dessert standouts include brandied peach pie poppers, served with ice cream, as well as empanaditas made with chai-spiced plum and walnuts. Home cooks will delight in this entertaining baking guide.
