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“Pie has a miraculous ability to be simultaneously comforting and special occasion worthy, both homey and fancy.” So says baker Erin Jeanne McDowell, who has brought her pie skills to kitchens everywhere through her New York Times Cooking and Food52 videos. Her newest book, The Book on Pie (HMH, 2020; $35) is one-part master class, one-part guidebook, and one-part love letter to pie. Perfect for novice and seasoned bakers alike, the book will open home cooks to a lifetime of delicious creations, both sweet and savory. In this volume she shares her top tricks for making the perfect crust, along with recipes for classics such as Apple Pie and Pumpkin Pie and more innovative pies including her Birthday Cake Pie (yes, please!), Black Forest Pie, and Piña Colada Pie. She also includes lots of decorative techniques that will allow you to transform your humble holiday pie into a show-stopping finale. With this approachable volume at your side, your next holiday dessert is bound to be easy as pie. The Book on Pie is available here.

Tish Boylehttps://pastryathome.com
Tish Boyle is the Managing Editor of Pastry Arts Magazine, a food writer and cookbook author with expertise in baking, desserts and chocolate. A graduate of Smith College and La Varenne Ecole de Cuisine, Tish has written several dessert and baking books including Chocolate Passion, Diner Desserts, The Good Cookie, The Cake Book and Flavorful. Co-writing credits include Payard Desserts and the Grand Finales series of books.

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