The New Pie: Modern Techniques for the Classic American Dessert: A Baking Book

by Chris Taylor, Paul Arguin

Overview

Create 75 beautiful and unique pies using traditional techniques and modern tools from a couple who has baked their way to the top.

IACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR AND FOOD52

Get ready for a new, fresh take on baking the ultimate feel-good dessert: pie! In The New Pie, Chris Taylor and Paul Arguin—winners of more than 500 awards for baking (including the Best of Show Award at the National Pie Championships)—re-examine the wholesome world of pie. Through traditional time-honored techniques, modern cooking methods (like sous vide), innovative flavors (birthday cake; Tahitian pineapple; and mocha "mystery"), and a love for kitchen gadgets (like immersion circulators and silicone texture mats), these legendary competition circuit pie experts reinvent the traditional pastime of pie-making. With step-by-step instructions and playful photography, you'll learn to make groundbreaking creations, including a magnificent Blueberry-Maple Pie with wood-grain lattice, the King Fluffernutter Pie, and a striped chocolate Pie of the Tiger. Whether you are a pie voyeur, new baker, or baking enthusiast you will find inspiration at every turn and pies to satisfy every craving.

Product Details

ISBN-13:	9780525576440
Publisher:	Clarkson Potter/Ten Speed
Publication date:	03/12/2019
Pages:	272
Product dimensions:	8.30(w) x 9.30(h) x 1.00(d)

About the Author

Chris Taylor and Paul Arguin are doctors by day and pie contest winners by weekend. Self-taught and incredibly motivated, the two direct their creative energies to baking and have won more than 500 ribbons for their baking, including Best of Show in the National Pie Championships. They live in Atlanta, Georgia.

Editorial Reviews

01/07/2019

In this creative cookbook, Taylor and Arguin—both doctors as well as winners in the 2017 National Pie Championship— share their passion for creating pies with fresh flavors and outstanding presentation. Their apple cider pie, for example, is topped off with a sun ray–like pastry, and its filling contains surprising ingredients like dried apricots and crystallized ginger to intensify the apple flavor. With a cocoa pastry crust and an edible cherry-shaped decorative element, the classic cherry pie gets an appealing upgrade. There is also a birthday cake cream pie with a chocolate ganache and candy coating, as well as a banana pudding cream pie with candied bacon and peanut butter mousse, inspired by Elvis Presley’s favorite sandwich. Throughout the book are several pie-decorating tips: for their Pie of the Tiger, the authors create a tiger stripe–like effect on the pie’s surface by sifting cocoa powder through a stencil. The authors also present such drinks as strawberry margarita pie with a salted rim. However, the book lacks photographs for difficult steps, such as in making the various rings of strawberry and chocolate mousse in the cosmos pie. Nevertheless, this is an excellent guide to creating decadent pies. (Mar.)

Publishers Weekly

"Basically, you'll learn everything you ever wanted to know and way more about making pies, both classic and totally new."—Epicurious
 
"A thorough breakdown of everyone's favorite dessert by some very legitimate pie experts who know exactly what to do to make pie feel fresh and fun again."—Delish

"This is an excellent guide to creating decadent pies."—Publishers Weekly

"Take everything you think you know about baking a pie. . .and throw it out the window. This book offers a slew of new techniques and the results are scrumptious."—Woman's Day

"Reinventing pie isn't easy, but award-winning bakers Chris Taylor and Paul Arguin succeed with a galaxy of out-of-this-world creations, everything from Smoky Caramel Almond and Chocolate Cherryto a line-up of cocktail pies. The New Pie will have you rolling up your sleeves to discover how versatile—and fun—pie can be!"—David Lebovitz, author of My Paris Kitchen and The Perfect Scoop

"Even if you don't have the slightest inclination to bake a pie—ever—you'll find delight thumbing through this gorgeous, inspired volume. If you do bake, I guarantee you’ll dog-ear page after page."—Merrill Stubbs, cofounder of Food52

"I was ready to find this book a bit too over the top; in fact, it’s super smart, analytical, and wildly creative at the same time. New and seasoned bakers will find detailed instructions, delicious ideas, and intriguing solutions (and lots of fun)."—Alice Medrich, author of Gluten-Free Flavor Flours and Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies

"Everyone loves pie more than cake. Those that don't are just wrong. The New Pie takes you to the pie chest, with wonderfully detailed recipes that make your pies a consistent part of the way you nourish yourself and the ones you love. It is a tome of proper technique, kneaded with anecdotes, rolled out with rich knowledge, filled with acute insight, and latticed with tender care. Welcome to the infinite world of being a pie lover."—Hugh Acheson, chef and author
 
"For pie makers who are looking to up their game, The New Pie fits the bill with inventive recipes, new pie techniques, and beautiful photos showing the creative work of award-winning pie makers Chris Taylor and Paul Arguin."—Kate McDermott, James Beard finalist and author of Art of the Pie: A Practical Guide to Homemade Crusts, Fillings & Life
 
"There are so many unique and delightful recipes that I guarantee that even the most experienced pie baker will be impressed."—Eat Your Books

“Wonderfully innovative recipes created from a scientific perspective, including thorough explanations for everything from ingredients to techniques. It’s everything you need to know about the art of pie making. This book is sure to be a great addition to the cookbook library of both the beginning and the advanced baker."—Linda Hoskins, Executive Director, American Pie Council

"I was quite happy with the old pie, as my diet coach will unhappily attest, but now that I've gotten my hands (and my fork) on The New Pie, I can't imagine dessert without this gorgeous cookbook. What a delicious debut from this dynamic duo of inventive, inspiring, and irrefutably sweet bakers!"—Frank DeCaro, author of The Dead Celebrity Cookbook and Drag: Combing Through the Big Wigs of Show Business

From the Publisher