Art of the Pie by Kate McDermott
A Practical Guide to Homemade Crusts, Fillings, and Life

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...it’s really all about the standards, and with one glaring omission—sweet potato pie—McDermott excels, giving readers an informative guide they’ll be referring to for years to come.
-Publishers Weekly

Synopsis

One of 2016’s BEST COOKBOOKS*, THE Pie-Baking Bible**, an INSTANT CLASSIC***, with raves from NPR, Oprah.com, USA Today, Bon Appetit, Cosmopolitan, Outlander Kitchen, and more


“A new baking bible.” (*Wall Street Journal)

“If there’s such a thing as a pie guru, it’s Kate McDermott.” (*Sunset Magazine)

“The next best thing to taking one of her classes.”(*The Washington Post)

“Gorgeous…a dream of a cookbook.” (*Eat Your Books)

“Heartwarming and funny…an instructive debut.” (*Library Journal)

“Utterly exquisite, will steal your heart. RUN, don’t walk, to order your copy. (**The Blender Girl)

“Not just on crusts and fillings but life itself. A keeper.” (***Atlanta Journal-Constitution)  

"Whether you’re a seasoned pie hand or a beginner with more enthusiasm than skill, Kate’s got you covered.” (Dorie Greenspan)

“One of the best books written on the topic.” (Publishers Weekly)


Kate McDermott, who learned to make pie from her Iowa grandmother, has taught the time-honored craft of pie-making to thousands of people. Here she shares her secrets to great crusts (including gluten-free options), fabulous fillings, and to living a good life. This is the only PIE cookbook you need.

 

About Kate McDermott

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Kate McDermott is an award-winning self-taught home baker who has taught pie-making workshops to thousands across the United States. McDermott, her Art of the Pie camps, and her pies have been featured in USA Today, The New York Times, The Boston Globe, Real Simple, Saveur, and on NPR, among other outlets. She lives in her Pie Cottage in Port Angeles, Washington. More information about Art of the Pie® Workshops and Pie Camps® can be found at artofthepie.com.Andrew Scrivani is a commercial and editorial photographer, food stylist, writer, and blogger. His work appears regularly in The New York Times and elsewhere. Scrivani, who lives and works in New York City, has shot 10 award-winning cookbooks.
 
Published October 4, 2016 by Countryman Press. 352 pages
Genres: Cooking. Non-fiction
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Publishers Weekly

Excellent
on Oct 27 2016

...it’s really all about the standards, and with one glaring omission—sweet potato pie—McDermott excels, giving readers an informative guide they’ll be referring to for years to come.

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