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The Hoosier Mama Book of Pie: Deluxe Recipes Kindle Edition
Making a delicious pie has never been easier with this extensive cookbook from the popular Chicago bakery.
When Paula Haney first opened the Hoosier Mama Pie Company on March 14, 2009 (Pi day, appropriately enough), she worried whether her new business could survive by specializing in just one thing. But with a line around the block, Paula realized she had a more immediate problem: had she made enough pie? The shop closed early that day, but it has been churning out plenty of the Chicago’s most delectable pies ever since.
Specializing in hand-made, artisanal pies that only use locally sourced and in-season ingredients, Hoosier Mama Pie Company has become a local favorite and a national destination gaining praise from Bon Appetit, the Food Network, and Food & Wine as one of the top pie shops in the country. Now, The Hoosier Mama Book of Pie delivers all the sumptuous secrets of buttery crusts, fruity fillings, creams and custards, chess pies, over-the-top pies, and even the stout and hearty savory pie. The practically oriented, easy-going, and accessible style of this book will help bakers both new and old make the perfect pie for every occasion.
On top of all of this, The Hoosier Mama Book of Pie also includes tips on technique, fascinating historical anecdotes, and an emphasis on special seasonal recipes, as well as quiches, hand pies, and scones. This beautifully photographed and designed book has the classic retro feel of the mid-20th century golden age of pie, and all the warmth and personality of the Hoosier Mama Pie Co.’s cozy Chicago storefront. The focus on using local produce and employing the farm-to-table philosophy gives the book a contemporary twist, helping home bakers make the freshest, most delicious pies imaginable. Now readers can take a little piece of the Hoosier Mama Pie Company anywhere they go.
Praise for the Hoosier Mama Book of Pie
“Paula Haney . . . just put out a massive cookbook with her recipes . . . and it’s something very special. The almost-400-page tome details Hoosier Mama’s opening and development, as well as Haney’s recipes for everything from crust to biscuits to custard fillings. The photos make everything look delicious and, to the above-average baker, everything seems relatively easy to execute.” —Marah Eakin, The AV Club
“Everything you could possibly want to know about proper pie making is covered . . . No facet of the process is too humble for discussion; the merits of salt in the crust is given as much thought as the best way to combine butter and flour. If you’ve ever wanted to learn the right way to crimp a pie, or how to make lattice work actually work, this is the book for you.” —Serious Eats, naming Hoosier Mama a top dessert cookbook of 2013
- LanguageEnglish
- PublisherAgate Midway
- Publication dateAugust 13, 2013
- File size10046 KB
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Editorial Reviews
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
"A dessert that's fit for The King!" Duff Goldman, Food Network's Sugar High, on Hoosier Mama's Fat Elvis Pie.
"Everything you could possibly want to know about proper pie making is covered in The Hoosier Mama Book of Pie. No facet of the process is too humble for discussion; the merits of salt in the crust is given as much thought as the best way to combine butter and flour. If you've ever wanted to learn the right way to crimp a pie, or how to make lattice work actually work, this is the book for you." Serious Eats, naming Hoosier Mama a top dessert cookbook of 2013
"Extraordinarily delicious." Rick Kogan, Chicago Tribune
"With its attractive photos, thorough index, authoritatively warm tone, and mix of recipes that covers all the bases without claiming to be comprehensive, Hoosier Mama should help do just what its author intends: Bring bakers back to pie, not as followers of the latest trend, but as lifetime makers of simple, seasonal, satisfying fare." New York Journal of Books
"Paula Haney...just put out a massive cookbook with her recipesThe Hoosier Mama Book of Pieand it’s something very special. The almost-400-page tome details Hoosier Mama’s opening and development, as well as Haney’s recipes for everything from crust to biscuits to custard fillings. The photos make everything look delicious and, to the above-average baker, everything seems relatively easy to execute." Marah Eakin, The AV Club
"The pies are, in a word, extraordinary." Time Out Chicago
"Haney has cultivated a devoted following in Chicago with her perfect pies." Robin Amer, Dynamic Range, WBEZ-FM Chicago
"Paula Haney’s incredible hand-baked creations will set you back on your heels." Chicago magazine
"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
"Handmade pies are the calling card of Hoosier Mama Pie Company. Everything has a very homey appeal to it while still holding on to the fine touches of a gifted pastry chef. Fruit pies from the classics to the funky can be found here. It’s not just sweets though: if you like quiche or chicken pot pie, then Hoosier Mama is a must." Jeff Pearl, CBS Chicago, named one of the Best Bakeries in 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 pieespecially if it's an apple or chocolate chess pie from Hoosier Mamapretty 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
Allison Scott works at Hoosier Mama Pie Company and develops their savory pies. She lives in Chicago, IL.
Product details
- ASIN : B00B6U08VY
- Publisher : Agate Midway (August 13, 2013)
- Publication date : August 13, 2013
- Language : English
- File size : 10046 KB
- Text-to-Speech : Enabled
- Screen Reader : Supported
- Enhanced typesetting : Enabled
- X-Ray : Not Enabled
- Word Wise : Enabled
- Sticky notes : On Kindle Scribe
- Print length : 674 pages
- Best Sellers Rank: #513,502 in Kindle Store (See Top 100 in Kindle Store)
- #50 in Pie Baking (Kindle Store)
- #140 in Pie Baking (Books)
- #143 in Midwestern U.S. Cooking, Food & Wine
- Customer Reviews:
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The recipes are well thought out and organized logically. There are plenty of pictures and everything is well explained. The ingredients are listed by weight and also by Tbsp, tsp, etc. if there is an unusual ingredient then there is an explanation of why you need to run out and get this ingredient and what you can do with it afterwards.
There are a large variety of recipes representing cultures from around the world. I think my husband (the meat eater) would like this cookbook and like I said... I am inspired.
This cookbook has pies as desserts and pies as meals. I give it five stars!!!
The ingredients listed are easily available in most areas of the U.S. Nothing too exotic.
Step by step recipes make for successful pies at home. That is MUCH appreciated. And best of all the results are delicious! The only thing better is to go into the store front and enjoy the pies. If you live near Chicago, that's great. If not, this book is the next best thing!
The book contains lots of color photos. For maximum benefit though, I would suggest the larger (8.9") Kindle for best viewing. I was lucky, I found Hoosier Mama Book of Pie while it was briefly offered for free for the digital edition. I would gladly pay for this book if I had to though. Well worth it. Enjoy.
My pie baking has improved by leaps and bounds since I got this book. This cookbook has so many good tips. It has great explanations for each step in each recipe, and how it affects the final product.
I have celiac disease, so I make my own crusts or modify recipes to be gluten free. I've made great use of this book's instructions for pie fillings, and my pie crusts are also looking and tasting better after learning some techniques from this book. Even if I can't follow the recipes exactly, I'm still learning a lot of food science and baking techniques from reading and cooking my way through it.
When I need to know what to add to a particular fruit to make it stand out, I look up what the Hoosier mama version calls for - maybe a pinch of salt, a squeeze of lemon, a particular spice or a dash of almond extract - and find that it really brings out the flavor.
This is one of the most useful cookbooks I own and I highly recommend it.