پای آن را پیش ببر: پای‌ها، تارت‌ها، تورت‌ها، گالت‌ها و دیگر شیرینی‌ها بازآفرینی شده

& Ldquo;It & rsquo;s a conundrum I can & rsquo;t understand. Someone & rsquo;s hankering for pie; you can see the pie-longing in their eyes. They want a delicious flaky crust, something with buttery overtones. They want fresh fruit & mdash;not a vague whisper of berry in a butter cream, but overt chunks of apple, discernible bites of berry. But it & rsquo;s just not done. You don & rsquo;t serve pie at special events like fiftieth birthdays, dinner parties, silver anniversaries, or, God forbid, at a wedding. To which I reply, & lsquo;Bullpuckies. & rsquo; & rdquo; And so begins Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented. Pie has always been a popular cookbook topic, yet in Pie It Forward, baker, confectioner, and pastry master Gesine Bullock-Prado unveils an entirely new frontier of pies, redefining what can be done with a piecrust and pastry shell. Expect lattice and cutouts with an entirely modern twist. Homemade puff pastry made easy. Individual pie pops to replace tired cupcakes. Surprising and wildly successful explorations with beer (Chocolate Stout Pudding Pie), exotic fruits (Yuzu-Ginger Rice Pudding Meringue Pie), and candy-making (Earl Grey Truffle Tart). And there are the classics too & mdash;riffing on her German roots, her Hollywood background, and life on her Vermont farm & mdash;a Blueberry Brown Butter Tart, an Italian Plum Tart with a yeasted-dough crust, a tiramisu-inspired Espresso Tart, a Vermont Pizza Pie, and more. Including sweet, savory, layered, and miniature pies and tarts, Bullock-Prado presents these recipes with a voice that removes the intimidation factor and inspires readers to break out of the double-crust straitjacket and try her signature creations & mdash;and to laugh out loud along the way. For additional information, technique demonstrations, and more, please visit www.pieitforwardcookbook.com.;Crusts -- Sweets -- Savory -- Pie it forward -- Sources -- Conversion chart. ?It{u2019}s a conundrum I can{u2019}t understand. Someone{u2019}s hankering for pie; you can see the pie-longing in their eyes. They want a delicious flaky crust, something with buttery overtones. They want fresh fruit{u2014}not a vague whisper of berry in a butter cream, but overt chunks of apple, discernible bites of berry. But it{u2019}s just not done. You don{u2019}t serve pie at special events like fiftieth birthdays, dinner parties, silver anniversaries, or, God forbid, at a wedding. To which I reply, {u2018}Bullpuckies.{u2019}? And so begins Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented. Pie has always been a popular cookbook topic, yet in Pie It Forward, baker, confectioner, and pastry master Gesine Bullock-Prado unveils an entirely new frontier of pies, redefining what can be done with a piecrust and pastry shell. Expect lattice and cutouts with an entirely modern twist. Homemade puff pastry made easy. Individual pie pops to replace tired cupcakes. Surprising and wildly successful explorations with beer (Chocolate Stout Pudding Pie), exotic fruits (Yuzu-Ginger Rice Pudding Meringue Pie), and candy-making (Earl Grey Truffle Tart). And there are the classics too{u2014}riffing on her German roots, her Hollywood background, and life on her Vermont farm{u2014}a Blueberry Brown Butter Tart, an Italian Plum Tart with a yeasted-dough crust, a tiramisu-inspired Espresso Tart, a Vermont Pizza Pie, and more. Including sweet, savory, layered, and miniature pies and tarts, Bullock-Prado presents these recipes with a voice that removes the intimidation factor and inspires readers to break out of the double-crust straitjacket and try her signature creations{u2014}and to laugh out loud along the way. For additional information, technique demonstrations, and more, please visit www.pieitforwardcookbook.com The definitive guide to tasty treats, with recipes both savory and sweet, from puff pastry to buttery dough, pies to tarts, and everything in between. There's nothing more American than apple pie, but there's so much more that can be done with crusts than filling them with fruit. In Pie It Forward, baker, confectioner, and pastry master Gesine Bullock-Prado breaks the boundaries of the traditional two-crust pie and introduces home cooks to new twists on the classics. Along the way, Bullock-Prado imparts the secrets behind the basics, such as how to make luscious lattices at home, as she shares tips and advice for some of her favorites, like Blueberry Brown Butter Tartlets and Vermonter's Pizza Pie. The bakery owner breaks the mold with recipes that utilize surprising or exotic ingredients, such as her Chocolate Stout Pudding Pie or Yuzu-Ginger Rice Pudding Meringue Pie, or inventive techniques, such as the touch of candy-making magic required to create an Earl Grey Truffle Tart. “Filled with detail, wit, and good advice,” Pie It Forward is a delectable and indispensable guide to everything pie, tart, galette, torte, and more (The Boston Globe). It is a must-have for any home baker.