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An Arkansas Pie Supper
An Arkansas Pie Supper
Knygos.lt klubas Knygos.lt nariams
49,29 €
-15%
Įprastai
57,99 €
  • Planuojame turėti už 116 d.
Travel a century back in time to experience pies, both sweet and savory, from the state of Arkansas!With a highly curated collection of crafted recipe recreations, and more than 200 excerpts of 1920s era pie recipes from newspapers and cookbooks, An Arkansas Pie Supper offers so many slices of nostalgia for every food lover.In this book, An Arkansas Pie Supper, Arkansas food historian and author Kat Robinson shares an extraordinary collection of pie recipes she perfected during a baking residen…
  • Leidėjas:
  • Metai: 2027
  • Puslapiai: 254
  • ISBN-10: 1952547210
  • ISBN-13: 9781952547218
  • Formatas: 15.2 x 22.9 x 1.8 cm, minkšti viršeliai
  • Kalba: Anglų

An Arkansas Pie Supper (el. knyga) (skaityta knyga) | Kat Robinson | knygos.lt

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Travel a century back in time to experience pies, both sweet and savory, from the state of Arkansas!

With a highly curated collection of crafted recipe recreations, and more than 200 excerpts of 1920s era pie recipes from newspapers and cookbooks, An Arkansas Pie Supper offers so many slices of nostalgia for every food lover.

In this book, An Arkansas Pie Supper, Arkansas food historian and author Kat Robinson shares an extraordinary collection of pie recipes she perfected during a baking residency in the Culinary Suite at The Writers' Colony at Dairy Hollow in Eureka Springs. They're accompanied by more than two hundred other recipe excerpts pulled from historic sources for you to try.

Robinson has curated a mouthwatering selection of sweets and savories. Within these pages, she showcases her cooking skills and award-winning food photography, shares stories and advertisements from the decade, and offers a special section on how to make a variety of 1920s style pie crusts.

Bring unique flavors of the past to your table, with almost lost desserts like rich Amber pie, decadent date-laden pastries, a fig pie better than any newton you've ever enjoyed, and an array of different mincemeats. Rhubarb, orange, peach, they're all here, alongside regional favorites such as buttermilk, Osgood, sour cream raisin, and sweet potato. Try a tangy green tomato pie or sweet squash slice. And don't forget savory pies, from Cornish pasty to English pastry, beef and turnip, veal and ham, chicken, tuna, even rabbit!

Robinson explains them all, sharing not only the recipes but details on where dishes developed, what fats and binders found their way into crusts, and what pie pans and plates were in use at the time. Learn how pecan pies evolved from cream and custard to the Karo syrup creations popular today. Discover the pros and cons of different ways to make pumpkin pie, and why thin meringues were the bee's knees. Robinson covers everything from Apple Pie to Zwieback Tart in this full-color assortment. This array of delectable bites is truly the cat's pajamas.

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  • Autorius: Kat Robinson
  • Leidėjas:
  • Metai: 2027
  • Puslapiai: 254
  • ISBN-10: 1952547210
  • ISBN-13: 9781952547218
  • Formatas: 15.2 x 22.9 x 1.8 cm, minkšti viršeliai
  • Kalba: Anglų

Travel a century back in time to experience pies, both sweet and savory, from the state of Arkansas!

With a highly curated collection of crafted recipe recreations, and more than 200 excerpts of 1920s era pie recipes from newspapers and cookbooks, An Arkansas Pie Supper offers so many slices of nostalgia for every food lover.

In this book, An Arkansas Pie Supper, Arkansas food historian and author Kat Robinson shares an extraordinary collection of pie recipes she perfected during a baking residency in the Culinary Suite at The Writers' Colony at Dairy Hollow in Eureka Springs. They're accompanied by more than two hundred other recipe excerpts pulled from historic sources for you to try.

Robinson has curated a mouthwatering selection of sweets and savories. Within these pages, she showcases her cooking skills and award-winning food photography, shares stories and advertisements from the decade, and offers a special section on how to make a variety of 1920s style pie crusts.

Bring unique flavors of the past to your table, with almost lost desserts like rich Amber pie, decadent date-laden pastries, a fig pie better than any newton you've ever enjoyed, and an array of different mincemeats. Rhubarb, orange, peach, they're all here, alongside regional favorites such as buttermilk, Osgood, sour cream raisin, and sweet potato. Try a tangy green tomato pie or sweet squash slice. And don't forget savory pies, from Cornish pasty to English pastry, beef and turnip, veal and ham, chicken, tuna, even rabbit!

Robinson explains them all, sharing not only the recipes but details on where dishes developed, what fats and binders found their way into crusts, and what pie pans and plates were in use at the time. Learn how pecan pies evolved from cream and custard to the Karo syrup creations popular today. Discover the pros and cons of different ways to make pumpkin pie, and why thin meringues were the bee's knees. Robinson covers everything from Apple Pie to Zwieback Tart in this full-color assortment. This array of delectable bites is truly the cat's pajamas.

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