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.
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.
"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