Year of Pie
Year of Pie
A Pie a Week for a Year
 

Resources I'm Using

Some of the books and sites I check in with and use when preparing, making, and thinking about pie. Some are more serious than others.

 
 

On Food & Cooking

Harold McGee's classic book on the science of food. Why does yolk hinder building a meringue? What does cutting butter into flour do? How does searing meat affect the juiciness? All that and another 800 pages of food science.

 

Michael Saus

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Classic Home Desserts

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