The Hoosier Mama Book of Pie: Recipes, Techniques, and Wisdom from the Hoosier Mama Pie Company Author: Visit Amazon's Paula Haney Page | Language: English | ISBN:
1572841435 | Format: EPUB
The Hoosier Mama Book of Pie: Recipes, Techniques, and Wisdom from the Hoosier Mama Pie Company Description
Review
"Inside an unassuming storefront on Chicago Avenue sits one of the city’s favorite bakeries, Hoosier Mama Pie Company. Run by passionate pastry chef Paula Haney, the small, sunny bakery is forever filled with pie-loving locals who can’t get enough of Hoosier’s flakey, buttery crusts and fresh fillings that range from sweet to savory." —Food & Wine, named one of America's best pie spots
One of the "Top Ten Best Places for Pie." —Bon Appétit
"Extraordinarily delicious." —Rick Kogan, Chicago Tribune
"I am ready to nominate Hoosier Mama proprietor and pie-ologist Paula Haney for a MacArthur genius grant. That's how delicious her pies are." —Ed Levine, Serious Eats
"Paula Haney’s incredible hand-baked creations will set you back on your heels." —Chicago magazine
"A dessert that's fit for The King!" —Duff Goldman, Food Network's Sugar High, on Hoosier Mama's Fat Elvis Pie.
"There's a secret to making great pie crust. And Paula Haney knows it. ...A slice of any [pie] is a bite into American pie culture." —Midwest Living
"Haney has cultivated a devoted following in Chicago with her perfect pies." —Robin Amer, Dynamic Range, WBEZ-FM Chicago
"Everything has a very homey appeal to it while still holding on to the fine touches of a gifted pastry chef.... Hoosier Mama is a must." —Jeff Pearl, CBS Chicago
"The pies are, in a word, extraordinary." —Time Out Chicago
"The best pies in town...Last week, a friend came to visit and brought along two mini Hoosier Mama Pie Company pies. Result: she is now my favorite person on the planet. All kidding aside, a pie—especially if it's an apple or chocolate chess pie from Hoosier Mama—pretty much says love." —Kate Stahl, PopSugar
"Nostalgia and our national sweet tooth are nudging some bakers into the kitchen to give pies a try. Old-fashioned pies especially. Paula Haney understands this." —Judy Hevrdejs, Chicago Tribune
About the Author
Paula Haney founded Hoosier Mama Pie Company in 2005. An Indiana native, she was formerly the head pastry chef at Pili.Pili, One Sixtyblue, and Trio, where she worked with head chef Grant Achatz. Haney and her husband live in Chicago, IL.
Allison Scott works at Hoosier Mama Pie Company and develops their savory pies. She lives in Chicago, IL.
- Hardcover: 384 pages
- Publisher: Agate Midway (August 13, 2013)
- Language: English
- ISBN-10: 1572841435
- ISBN-13: 978-1572841437
- Product Dimensions: 9.6 x 8.3 x 1.2 inches
- Shipping Weight: 2.5 pounds (View shipping rates and policies)
I am lucky enough to live just a few blocks away from Hoosier Mama, so I've eaten my fair share of their pies. And I've tried pies from all over, so I feel pretty confident in saying that they make the Best. Pies. EVER. My favorites are the Fat Elvis, Sour Cream Dutch Apple, and of course, the chicken pot pie. And now the recipes are all MINE!
I was so excited to get this book in my hands, I immediately tore through it, taking in the stories, beautiful photos, and the sheer volume of recipes. I mean, they're basically giving you ALL of their recipes! Every fruit pie, every cream pie- and some savory pies I've never even tried. If you're looking for a comprehensive pie book, this is it. The book is broken down into major categories (sweet/savory) and subcategories- seasonal pies, chess pies, custard pies, etc. There's one main dough recipe to be used for the majority of pies, and it's probably the best pie dough recipe I've made. The instructions are clear and easy to follow, and the dough comes together beautifully and is very easy to roll out and get into the pie plate. So far I've made two chess pies (a chocolate one is currently in my oven, and my apartment smells DIVINE) and both recipes are super easy. At some point I'll venture into some of the more complicated recipes, which don't seem that scary because the instructions are so clear and well written. Ingredient amounts are given in both cups/tablespoons and grams, which is a great feature for those of us who prefer to weigh things out. Oh, and my favorite thing about this book- in all the step-by-step photos, the hands are NOT wearing nail polish! That's how you know this is coming from a real pro kitchen!
If you're looking for a pie book, I can't imagine a better one than this.
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