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Nothing warms a house faster than the aroma of a freshly baked pie. John Phillip Carroll teaches foolproof methods for making delicious down-home favorites. Start with the easiest, tastiest, flakiest crust around, and you'll soon find that pies are pretty simple to make and a welcome addition to any gathering, all year long. One bite of the classic Apple Pie will transport you back to childhood. Or, try something a bit more unusual like the Butterscotch Cream Quince Pie with its spicy gingersnap crust. Slices of tropical Coconut Macadamia Cream Pie or rich and decadent Pecan Pie will quickly disappear into the tummies of your happy guests. Recipes for seven different types of crust plus simple toppings like meringue and chocolate fudge sauce put the icing on the, well, pie.
作者簡介
John Phillip Carroll is an avid cook and baker. When he is not testing and writing pie recipes, he works on projects for various California marketing boards. He has written for numerous publications, including the Williams-Sonoma catalog. He lives in San F
Tina Rupp is a New York based photographer whose work has appeared in several cookbooks as well as in Food & Wine, Martha Stewart Living, and Real Simple.
Tina Rupp is a New York based photographer whose work has appeared in several cookbooks as well as in Food & Wine, Martha Stewart Living, and Real Simple.
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