From the proprietors of the renowned Brooklyn shop and cafe comes the ultimate pie baking book for a new generation of bakers.Melissa and Emily Elsen, the twenty something sisters who are proprietors of the wildly popular Brooklyn pie shop and cafe Four Twenty Blackbirds, have put together a pie baking book that s anything but humble This stunning collection features than 60 delectable pie recipes organized by season, with unique and mouthwatering creations such as Salted Caramel Apple, Green Chili Chocolate, Black Currant Lemon Chiffon, and Salty Honey There is also a detailed and informative techniques section Lavishly designed, FOUR TWENTY BLACKBIRDS PIE BOOK contains 90 full color photographs by Gentl Hyers, two of the most sought after food photographers working today.With its new and creative recipes, this may not be you mother s cookbook, but it s sure to be one that every baker from novice to pro will turn to again and again....
|Title||:||The Four & Twenty Blackbirds Pie Book: Uncommon Recipes from the Celebrated Brooklyn Pie Shop|
|Publisher||:||Grand Central Life Style October 29, 2013|
|Number of Pages||:||224 pages|
|File Size||:||897 KB|
|Status||:||Available For Download|
|Last checked||:||21 Minutes ago!|
The Four & Twenty Blackbirds Pie Book: Uncommon Recipes from the Celebrated Brooklyn Pie Shop Reviews
I am an experienced baker. One thing I take for granted of a high-end cookbook is that the recipes are correct. In this case, 2 of the 3 pies that I baked from this cookbook (Nectarine/Blueberry Pie and White Nectarine/Red Currant Pie) had no sugar listed anywhere in their ingredients. This is a HUGE pie-making mistake.
I am very interested in a lot of the recipes. Using this book, I made quite possibly the ugliest pie of my life, however it was extremely delicious (the oatmeal crumble crust is pretty life-affirming). I'll try to update when I make some of the other pies.
After making several pies from this book I have to agree with the posters who've said that the oven temps are high and the times are too long. I'm a trained chef who has spent a lot of time making pies and its ok to use 400 for the first 20 minutes as that's what it needs in order for the pie crust to set- the 375 is ok too but not for more than 45 mins total- I have a good oven (convection) and there's no way with those temps that I could leave the lattice crust pies in for an hour- after rotating, 40-45 minutes was just about right(depending on whether there's egg wash and sugar on top). The Edible Brooklyn Four and Twenty recipes online say to preheat the oven to 425°F, leave in for 20-25 mins then drop to 375°F for another 35- IMO there's no way you can keep these pies with sugar on them for that long and hot with or without convection. And why should the same crust be cooked at different temps/times for online recipes vs. the cookbook? Not good editing nor is it good testing... they owe it to the readers to see to it that their published recipes are the same (and accurate for home and convection ovens.)
This is a WONDERFUL cookbook; I LOVE the Strawberry Balsamic Pie recipe!! But when I looked up the pie crust recipe, there were numerous pages missing...this can happen very easily when one is purchasing a USED BOOK. HOWEVER, when I notified the seller, they immediately refunded the price of the book. I guess Ill just have to try again when I see another!
What a great purchase! The pies are really easy to make even though they are very sophisticated! Everyone thinks I'm a really creative baker now :) definitely a must if you're looking to venture in to more elaborate pies without spending all day making one. Highly recommended.
The pies in this books are super creative and exciting, but sometimes use very obscure ingredients that look cool on the page but are almost unnoticeable when transferred to the actual baking. For example, in the Salted Caramel Apple Pie, I felt like the salted caramel was hardly noticeable and that I may have been more satisfied by just a classic apple pie. Still, some really interesting recipes that I'd like to check out. Also the art direction is beautiful - a very visually pleasing book.
This pie recipe book is outstanding! I've only made a a few of the pies but they have turned out delicious! My favorite part is the supplier list so some of the seasonal ingredients can be ordered from from reputable vendors.
This is the book that convinced me that making pie was both easy and fun. It's ideally structured, with a good general introductory section on technique, a large variety of seasonal pie fillings, and at the end, a variety of crusts and toppings that can be used. Although most of the filling recipes call for a specific crust, the Elsens encourage experimentation and interchanging crusts and other toppings. None of the recipes call for vegetable shortening, but there is a butter-and-lard pie crust for those who consider that an option. If you're already an accomplished pie baker, you'll probably be more interested in the classic filling recipes than the tutorial content or crust recipes.