The Pie Book: Over 400 Classic Recipes by De Gouy, Louis P.
The Pie Book: Over 400 Classic Recipes by De Gouy, Louis P.

The Pie Book: Over 400 Classic Recipes

From simple cherry pies to hearty mince meats, luscious custards, and elegant chiffons, master chef Louis P....
Dhs. 169.90 AED
Dhs. 169.90 AED
SKU: 9780486824550
Product Type: Books
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Author: Louis P. De Gouy
Format: Hardcover
Language: English
Subtotal: Dhs. 169.90
The Pie Book: Over 400 Classic Recipes by De Gouy, Louis P.

The Pie Book: Over 400 Classic Recipes

Dhs. 169.90
The Pie Book: Over 400 Classic Recipes by De Gouy, Louis P.

The Pie Book: Over 400 Classic Recipes

Dhs. 169.90
Author: Louis P. De Gouy
Format: Hardcover
Language: English
Description
From simple cherry pies to hearty mince meats, luscious custards, and elegant chiffons, master chef Louis P. De Gouy presents more than 400 tasty pie recipes. De Gouy, a founder of Gourmet magazine, is an expert at concise instruction. In addition to his carefully chosen recipes, he offers advice on flour selection, fruit preparation, and baking procedures, including the secrets to turning out a flaky, golden-brown crust every time.
Recipes for some of the most tantalizing pies imaginable include banana cream, cherry rhubarb, chocolate custard, cranberry, pecan, grape, sweet potato, blueberry chiffon, and literally hundreds more -- among them, eight versions of pumpkin pie and more than 25 varieties of apple pie. A special section covers the use of toppings and glazes, with complete recipes for meringues, glazed cherry topping, almond paste, cheese topping, and many other finishes. This treasury of recipes puts all the essentials of good pie baking at the fingertips of amateurs and professionals alike.

Author: Louis P. De Gouy
Publisher: Dover Publications
Published: 05/16/2018
Pages: 432
Binding Type: Hardcover
Weight: 1.80lbs
Size: 9.40h x 6.30w x 1.40d
ISBN: 9780486824550

About the Author
Louis Pullig De Gouy (1876-1947) served as apprentice to his father, who was the Esquire of Cuisine at the courts of Austria and Belgium. Best known for his 30-year career at New York City's Waldorf Astoria, he was a founder of Gourmet magazine and the author of 16 cookbooks.


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