A blog by the staff of the Thomas Ford Memorial Library
When you go to a picnic or a party this summer, take a pie. This new cookbook in the Thomas Ford collection can help you make something no one else will bring.
What kind of cookbook is Pie It Forward?
Gesine Bullock-Prado’s new cookbook is a specialty cookbook focusing on pie and pie-like dishes. I did not say “dessert” because one chapter is devoted to the making of savories, such as Cornish pasties, quiche, pot pies, calzones,and other dishes that can be main dishes. As you might expect, however, most of the recipes in Pie It Forward are for desserts, and the final chapter is devoted to turning them into works of visual art.
Is this cookbook easy to use?
“Easy as pie” is an old saying that is ironic, for making pies is tricky business. You have to make both a delicious flaky crust and a tasty filling that firms without hardening. Bullock-Prado has many pictures and instructions for making the all-important crusts, as well as recipes for the fillings. Then the cook has to successfully assemble them. Easy as pie!
Can you easily buy the ingredients for the recipes?
Most recipes are made with commonly found items. I do not, however, remember using vanilla bean paste before, and it appears to be expensive. Stock up on unsalted butter.
Do you need special tools?
Bullock-Prado uses a food processor to blend dough quickly and recommends that you have ceramic pie weights to insure the shapes of delicate crusts. She also recommends the use of tart forms and flan rings.
What is special about this cookbook?
I like both the content and the presentation of recipes in Pie It Forward. Bullock-Prado explains the procedures clearly and often includes beautiful photos of finished dishes. The book it put together with an attractive floral wallpaper theme. It looks like a nice book to own, for you might be tempted to use it often. Luckily for you, we have it here at the library.
What are your favorite recipes from this cookbook?
The Schwarzwald tart (page 70) with its chocolate cookie tart crust and bittersweet chocolate filling topped with cherry preserves, whipped cream, and fresh cherries looks delicious. The Vermont apple pie (page 91) with crisp tart apples and maple sugar topped with extra-sharp cheddar cheese appeals to me.
Review by Rick