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ABRAMS BOOKS - Paredez Petra Paredez

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269 pages

English

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Description

New York's beloved Petee's Pie Company serves up more than 80 recipes for the best pies you can make at home Petra (Petee) Paredez shares her personal repertoire of impeccable baking techniques that have made her pie shops, Petee's Pie Company and Petee's Cafe, New York darlings. At the heart of it all, the goal is simple-a tender, iaky crust and perfectly balanced i?lling-and this cookbook leads the way with easy-to-follow, step-by-step guidance. A champion of locally sourced ingredients, Paredez features some of the best farms and producers in proi?les throughout the book, inspiring us to seek out the very best ingredients for our pies wherever we may live. Filled with vibrant photography and recipes for just about every pie imaginable, from fruit and custard to cream and even savory, Pie for Everyone invites us to share in the magic and endless appeal of pie.

Sujets

Cakes

Cake

Cake (gâteau)

Informations

Publié par	ABRAMS BOOKS
Date de parution	22 septembre 2020
Nombre de lectures	2
EAN13	9781647000141
Langue	English
Poids de l'ouvrage	8 Mo

Informations légales : prix de location à la page 0,1166€. Cette information est donnée uniquement à titre indicatif conformément à la législation en vigueur.

Extrait

INTRODUCTION
WHY WE MAKE PIE
GROWING UP IN A BAKING AND FARMING FAMILY
HOW TO USE THIS BOOK
PIE FOUNDATIONS
PIE STANDARDS
PROCURING INGREDIENTS: KEEP IT LOCAL, SEASONAL, AND/OR VERY SPECIAL
TOOLS EQUIPMENT
MEASUREMENTS
THE RECIPES
CRUSTS CRUMBS
BAKED FRUIT PIES
CHILLED PIES
CUSTARD, CHESS NUT PIES
SAVORY PIES QUICHES
LA MODE: TOPPINGS OTHER DELICIOUS HOMEMADE PIE INGREDIENTS
RESOURCES
THANK YOU
INDEX OF SEARCHABLE TERMS
RECIPE LIST
CRUSTS CRUMBS
BUTTER PASTRY DOUGH
VEGAN PASTRY DOUGH
CORN PASTRY DOUGH
GLUTEN-FREE PASTRY DOUGH
RYE PASTRY DOUGH
LARD PASTRY DOUGH
WHOLE-WHEAT PASTRY DOUGH
EGG WASH
CORNMEAL-PECAN CRUMB
BROWN BUTTER HAZELNUT-ALMOND STREUSEL
CHOCOLATE GANACHE FOR BLACK-BOTTOM PIES
SUGAR SCRAPS
BAKED FRUIT PIES
RHUBARB PIE
STRAWBERRY-RHUBARB PIE
JUNEBERRY PIE
SUMMER PEACH (OR NECTARINE) PIE
AUTUMN PEACH (OR NECTARINE) PIE
SOUR CHERRY PIE
BLACK CURRANT PIE
WILD BLUEBERRY PIE
MAPLE-WILD BLUEBERRY PIE
AUTUMN PEAR PIE
CLASSIC APPLE PIE
MAPLE-BUTTER APPLE PIE
STONE FRUIT BERRY PIES
MINCE PIE
CHILLED PIES
COCONUT CREAM PIE
CHOCOLATE CREAM PIE
SPRING CORDIAL PIE
COFFEE CREAM PIE
BANANA CREAM PIE
LEMON MERINGUE PIE
KEY LIME MERINGUE PIE
NESSELRODE PIES
PISTACHIO CLOUD PIE
BERRY DREAM PIE
CHEESECAKE
BUTTERSCOTCH CREAM PIE
HONEY CH VRE PIE
CUSTARD, CHESS NUT PIES
CUSTARD PIES
COCONUT CUSTARD
EGG CUSTARD
ORANGE CUSTARD
CARAMEL CUSTARD
CARDAMOM-ROSE CUSTARD
PERSIMMON PUDDING PIE
SWEET POTATO PIE
PUMPKIN PIE
CAJETA MARLBOROUGH PIE
SALTY CHOCOLATE CHESS PIE
LEMON CHESS PIE
ALMOND CHESS PIE
CHESTNUT RUM CHESS PIE
SESAME CHESS PIE
MEYER LEMON SUNSHINE PIE
CAJETA MACADAMIA PIE
BROWN BUTTER-HONEY PECAN PIE
MAPLE-WHISKEY WALNUT PIE
PONY PIE
VEGAN PUMPKIN PIE
VEGAN PECAN PIE
SAVORY PIES QUICHES
TOMATO RICOTTA PIE
CHEESE ONION PIE
CHILE VERDE PORK PIE
SAVORY MINCEMEAT PIE
MEAT POTATO PIE
CHESHIRE PORK PIE
QUICHE
CHICKEN POT PIES
LA MODE TOPPINGS OTHER DELICIOUS HOMEMADE PIE INGREDIENTS
BUTTERSCOTCH SAUCE
CAJETA
CHOCOLATE FUDGE
CUSTARD SAUCE
MACERATED CHERRIES
MAPLE WHIPPED CREAM
SOUR CHERRY OR WILD BLUEBERRY SAUCE
VANILLA BEAN ICE CREAM
EVAPORATED MILK
SWEETENED CONDENSED MILK
VANILLA SEA SALT MERINGUE
VANILLA WHIPPED CREAM
WHY WE MAKE PIE
Americans really seem to think that pie is ours. After all, pie is a staple of the American aesthetic, from Norman Rockwell to David Lynch, and it is the crucial culmination of the most American of holidays, Thanksgiving. However, depending on how generous your definition is, pie has existed for millennia.
Culinary historians posit that ancient Egyptians transported honey, nuts, and fruit in a baked dough and that this tradition was passed on to the Greeks, who baked meats in a simple flour-water pastry. Pie was popular in ancient Rome, too-a dish called placenta involved sheep s cheese and honey baked in a wheat and spelt crust. Where Roman roads led, pies spread. Cooks in the various regions of Europe took to the crust-and-filling combination and incorporated it into their culinary repertory.
The early English pies were more functional than decadent. Although the crust-known as a coffyn -was made of flour, it was tough to the point of inedibility, meant to be used as a baking vessel and storage container for the cooked filling. The Dark Ages of pie were temporary, though, as the English are also credited for incorporating fat into the crust, inventing a short pastry that was indeed tender enough to enjoy.
The English were responsible for yet another wave of pie proliferation. Pie is now central to the culinary identity of the many nations born of England s imperial pursuits-consider the meat pies of Australia and New Zealand and the phrase as American as apple pie. Where the English colonists landed, so did pie. From there the regional permutations-sweet, savory, and in between-emerged. This begets the question: Why is it that when I talk about pie, I m most likely referring to dessert, while in England the mention of pie might signify a savory meal? Like so many peculiarities of American culture, the answer can be traced to the dark and shameful heart of our capitalist foundation, slavery.

Pies at a Fourth of July barbecue in Callicoon, New York: Cheesecake, Strawberry Dream, Juneberry, Chocolate Cream, and Key Lime
Sugarcane was first cultivated in Asia and first refined in India. The practice spread west into Persia, then both refined sugar and the knowledge of how to make it spread even farther, with the Arab expansion in the seventh century. After it reached the Iberian peninsula, Christopher Columbus brought sugarcane to Hispaniola, the Portuguese brought it to Brazil, and the Dutch dispersed it throughout the West Indies. Slave labor fueled the sugar industry, and sugar processing became more efficient and less wasteful, making crystallized sugar more widely available and cheaper than ever before. In the early eighteenth century, the American colonies functioned as a trading hub between the West Indies and Europe. By the mid-nineteenth century, sugar cultivation spread into North America, until plantations along the Mississippi River were supplying roughly 25 percent of the world s sugar (of course, it was available to the fledgling American states as well). With all that sugar at their disposal, it s not surprising that American tastes in pie turned sweet.
American author and abolitionist Harriet Beecher Stowe once wrote of pies in the era of the sugar boom:
The making of pies at this period assumed vast proportions that verged upon the sublime. Pies were made by forties and fifties and hundreds, and made of everything on the earth and under the earth.
The pie is an English institution that, when planted on American soil, forthwith ran rampant and burst forth into an untold variety of genera and species. Not merely the old traditional mince pie but a thousand strictly American seedlings from that main stock evinced the power of American housewives to adapt old institutions to new uses. Pumpkin pies, cranberry pies, huckleberry pies, cherry pies, green-currant pies, peach, pear, and plum pies, custard pies, apple pies, Marlborough-pudding pies, pies with top crusts and pies without, pies adorned with all sorts of fanciful flutings and architectural strips laid across and around and otherwise varied all attested the boundless fertility of the feminine mind, when once let loose in a given direction.
Indeed, the pie is a culinary vehicle that can travel across millennia and seasons, that can adapt so adeptly to a region s cuisine that we all want to claim it as our unique tradition and gastronomic rite. Making pie is an inherently generous act, because pie is a dish meant to be shared. It has the power to transform a meal into a celebration and friends into family.
Sadly, despite the unprecedented availability of fine ingredients now at our fingertips, people often encounter pie in such compromised renditions that something that should be objectively good-butter pastry baked with spiced, sweetened fruit, for example-provokes the response, I m not really a pie person. We are all pie people; we just have yet to find the perfect pie. And to find the perfect pie, you might have to make it yourself-which is something I know a little about.

A late summer visit to Lost Corner Farm, where my family lives and works.
GROWING UP IN A BAKING AND FARMING FAMILY
I grew up in a pie business that my parents started in 1981, when my oldest sister was a baby. They didn t have secure housing at the time, and the farm they d been operating along with my uncle went under after a loan they were depending on failed to come through. They had to figure out some way to make ends meet. So they rented a house and started baking pies in the kitchen to sell at a local farmers market. Their pies were a hit, and the market owner declared that they needed a brand. This was not something my parents had considered. Knowing that people associated pies with both maternal tenderness and patriotic sentiment-and also knowing that there was some irony that they, the pie makers, were destitute hippies who didn t exactly align with that image-they decided to call their enterprise Mom s Apple Pie Company.
By the time I was born, four years after my parents started making pies, their business was not merely a bakery-it was a pie factory. They started to specialize: My dad became the head baker and directed his crew, while my mom handled the business end and sought out new markets. The factory was brimming with endless stacks of hundred-pound sacks of sugar, cornstarch, and flour lining the cinderblock walls. There was a mesmerizing dough mixer that could fit me and all my siblings inside, and a twelve-foot-tall apple peeler that whirred apples around in four little saucers and spiraled their peels to the floor. There were two gigantic ovens with shelves that rotated in a Ferris wheel fashion that my dad sometimes had to climb inside to fix. He d emerge covered in soot, sweaty, and beet red.
Perhaps the pie line was the most interesting of all the machinery. My dad got it secondhand from an old pie factory in Ottumwa, Iowa, and had it trucked down to Virginia. It was covered with so much grease, flour, and rust that he spent $7,000 to sandblast it clean. With it, they began mass-producing the most delicious pies possible, in quantities sufficient to populate the bakery aisles of all the grocery stores in the Northern Virginia/DC metropolitan area. It rolled out sheets of my dad s tender dough onto aluminum pie tins, deposited glops of fruit filling from a funnel-shaped vat, layered on a top crust, then punched a crimped design around the crust s edge, which my dad had carved to look like his fat-fingered crimps. Even though he was dead set on making vast numbers of pies as efficiently as possible,