The Book on Pie: Everything You Need to Know to Bake Perfect Pies
$37.50
63 in stock
Refresh Stock LevelInformation
Shipping
We currently offer free shipping on all orders over $100. Standard media mail shipping is $7.50 plus $1 for each additional book. Electronics are $35 shipping on all items.
Books
We get our books from a national distributor and although we strive to present up to date stock counts, stock constantly fluctuates. We perform a stock check when you add your book to the cart to ensure that it is available for shipping from the distributor. You can also check stock status by clicking the refresh stock link on the product page for the most up to date stock at the distributor. If an item is on backorder, you may place an order and we will update you on the estimated ship date as soon as we can confirm with the distributor.
Return & exchange
If you are not satisfied with your purchase you can return it to us within 14 days for an exchange or refund. More info.
Assistance
Can’t find what you’re looking for? We have access to over 13 million titles, reach out and see if we can help!
Contact us on (575) 322-6867, or email us at business@rabsbooks.com.
| Weight | 2.8 lbs |
|---|---|
| Dimensions | 10.1 × 8.2 × 1.1 in |
Description
A NEW YORK TIMES BESTSELLER
Look no further than The Book on Pie for the only book on pie you’ll ever want or need. Erin Jeanne McDowell, New York Times contributing baker extraordinaire and top food stylist, wrote the book on pie, a comprehensive handbook that distills all you’ll ever need to know for making perfect pies. The Book on Pie starts with the basics, including ways to mix pie dough for extra flaky crusts, storage and freezing, recipe size conversions, and expert tips for decorating and styling, before diving into the recipes for all the different kinds of pies: fruit, custard, cream, chiffon, cold set, savory, and mini. Find everything from classics like Apple Pie and Pumpkin Pie, to more inspired recipes like Birthday-Cake Pie and Caramel Pork Pie with Chile and Scallions. Erin also suggests recommended pie doughs and toppings with each recipe for infinitely customizable pies: Mix and match Pumpkin Spice Pie Dough and Dark Chocolate Drippy Glaze with the Pumpkin Pie, or sub in the Chive Compound-Butter Crust for the Croque Madame Pielets . . . the possibilities are endless. With helpful tips, photographic guides, and inspirations–pie-deas–it’s almost like having Erin in the kitchen baking pies with you.Harvest Publications
Reviews
There are no reviews yet.