Book
The new pie : modern techniques for the classic American dessert / by Chris Taylor and Paul Arguin.
Chris Taylor and Paul Arguin show bakers of all skill sets how to take their pies to the next level. From fruit classics to modern showpieces, you'll find 75 inspired reasons to break out a pie dish.
Record details
- ISBN: 9780525576440
- ISBN: 0525576444
- Physical Description: 272 pages : color illustrations ; 25 cm
- Edition: First edition.
- Publisher: New York : Clarkson Potter/Publishers, [2019]
- Copyright: ©2019
Content descriptions
| General Note: | Includes index. |
| Formatted Contents Note: | The new pie crusts -- The new cream pies -- The new fruit pies -- The new nut pies -- The new cocktail pies -- The new custard pies -- The new showpiece pies -- Frills, garnishes, and other accessories for the new pies. |
Search for related items by subject
| Subject: | Pies. Cooking > Technique. Cooking > Technique. Pies. |
| Genre: | Cookbooks. Cookbooks. |
Available copies
- 1 of 2 copies available at Evergreen Indiana.
Holds
- 0 current holds with 2 total copies.
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Jackson Co PL - Seymour Main Library | 641.8652 TAYLOR (Text) | 37500004666331 | Nonfiction | Checked out | 04/23/2024 |
| Mooresville PL - Mooresville | 641.865 TAY (Text) | 37323005491421 | NONFIC | Available | - |
Loading Recommendations...
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| 100 | 1 | . | ‡aTaylor, Christopher A., ‡d1982- ‡0(DLC)n 2018025113 ‡eauthor. |
| 245 | 1 | 4. | ‡aThe new pie : ‡bmodern techniques for the classic American dessert / ‡cby Chris Taylor and Paul Arguin. |
| 250 | . | ‡aFirst edition. | |
| 264 | 1. | ‡aNew York : ‡bClarkson Potter/Publishers, ‡c[2019] | |
| 264 | 4. | ‡c©2019 | |
| 300 | . | ‡a272 pages : ‡bcolor illustrations ; ‡c25 cm | |
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| 338 | . | ‡avolume ‡bnc ‡2rdacarrier | |
| 500 | . | ‡aIncludes index. | |
| 505 | 0 | . | ‡aThe new pie crusts -- The new cream pies -- The new fruit pies -- The new nut pies -- The new cocktail pies -- The new custard pies -- The new showpiece pies -- Frills, garnishes, and other accessories for the new pies. |
| 520 | . | ‡aChris Taylor and Paul Arguin show bakers of all skill sets how to take their pies to the next level. From fruit classics to modern showpieces, you'll find 75 inspired reasons to break out a pie dish. | |
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