The Art of the Pie is as visually arresting as ANY cookbook,ought be allowed.
The introduction alone is worth the price of admission. Within twenty eight pages,Kate McDermott enchants us with a bit of personal history,an abundance of basic terminology and,enough information to set us clearly on our path to pie Nirvana,Not to mention,some old fashioned wisdom And,a touch of therapeutic massaging of the soul.
I all at once found her words to be instructional,informative and honestly,touching.
The idea that she uses her baking as therapy and, as a Gauge on her relationship with the universe is truly WONDERFUL and,the fact that she has not only”put her finger on it” but can actually put this into words for the rest of us is,for me,delightful.
As I sit here,I have now had either my hardcover or,my Nook version with me at every turn. I have read,reread and read again,added bookmarks in both editions,and,plotted my course for pie GREATNESS. So many little things have Crept in to the corners of my baking obsessed brain. For instance,who knew that, using a flour coated piece of unbleached denim,to roll out your dough would save An abundance of tears and pouting,not to mention,the tearing and,sticking that has nearly ALWAYS haunted me in my few,past,feeble attempts at pie making.
I have finally created my first masterpiece using The Art of The Pie. I chose the “Quintessential Apple Pie” as the starting point for my pie journey. Being Autumn in Georgia,this was an obvious choice. On good advice from the author,I used the “Traditional Art of The Pie all butter dough” I also used,mixed apples from Mercier Orchards in,Blue Ridge,GA. And the resulting pie is…Well,see for yourself!
The Quintessential Apple Pie From,The Art of The Pie by Kate McDermott.
A chicken pot pie in a cheddar cheese crust