The Pie Project: Hot, Cold, Hand, Cheat. 60 Pies, All of Them Sweet.

(Hardback)

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Description

The Pie Project is a collection of 60 sweet pie recipes, in all their bubbling, fruity, caremelised, buttery glory. Pies are very forgiving desserts: spillages really are just an opportunity for more caremelisation and a mis-shapen pie just adds to the rustic feel. Readers are encouraged to use imperfect fruit, play around with lattice, design their own pastry top and bake the pies in whatever they have handy (some are cooked in skillets, or even enamel bowls).

There are four chapters in this stunningly photographed book. The Hot Pies section features a Grape, Marscapone and Honey Skillet Pie; the Cheats' section features a Blueberry and Pear Cider Pie; the Hand Pies section features a Maple Syrup, Apple and Stem Ginger Pie; and the Cold Pies section features a Coconut Pie with Watermelon and Mint Sorbet. Delicious. All skill levels are catered for, as some pies are made with homemade pastry, others with bought. These methods sit alongside pies featuring biscuit bases, as well as bottomless pies.

Phoebe and Kirsten are out to convince the world that pie really is a dish that should be enjoyed every day andThe Pie Projectis the collection to do it.

Reviews

"From cold to hot, and hand pies to recipes for cheats, The Pie Project is the perfect compendium for anyone who has ever wanted to master the art of pie." -Australian Traveller

"The Pie Project speaks to home cooks with a penchant for satisfying, honesttogoodness food." -SBS Food

"The ultimate comfort food,indulge your cold weatherfood cravings and cookfrom this heartwarmingcookbook." - New Idea

"This cookbook includes every pie you canimagine (from golden syrup and chocolatepecan pie to blackberry and ginger pie) and willhave you drooling by a few pages in."The Australian, WISH

"completely addictiveand kind to the pastry novice" -Weekend West

"The handbook for allthings pie" -Brisbane News

Author Bio

Phoebe Wood is food editor at one of Australia's leading high-end food magazines, Delicious. Kirsten Jenkins is a food stylist and also a former food editor for Donna Hay. The pair met working together on SBS's food magazine Feast.

Phoebe became a pie convert after spending time in New York, where pie is perennial, and she quickly discovered that you can't escape a Thanksgiving without the sweet bliss of a pecan or pumpkin pie.

She says she decided to experiment with her own crusts and fillings and realised what a crowd pleaser pie can be. Kirsten shared Phoebe's aesthetic, and love of pies. They dreamt up thisproject as a vehicle to inspire a relatively unexplored dessert trend in Australia. Phoebe has written the recipes, they sourced props together, and Kirsten styled and took the photographs at Phoebe's parents' farm at Bathurst. A small, but efficient team of two.