This title also contains more than a dozen recipes for various kinds of pie crusts. Home-baked pie, fresh from the oven, is practically an American tradition. Who doesn't love it? But baking your favourite pies without dairy, eggs, gluten, or animal products calls for a different approach to both fillings and dough. Here you'll find techniques and tips for mixing and working with dough that doesn't contain butter or lard, and for luscious fillings that contain neither cream nor egg. This delicious collection of more than 55 recipes features both sweet and savoury pies, with an emphasis on popular sweet pies such as banana cream pie, blueberry maple, pumpkin chiffon, and traditional apple, and with more than a dozen recipes for various kinds of pie crusts, including pastry and press-in nut crusts, as well as hand pie and turnover dough.
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Home-baked pie, fresh from the oven, is practically an American tradition. Who doesn't love it? This title features techniques and tips for mixing and working with dough that doesn't contain butter or lard, and for luscious fillings that contain neither cream nor egg. It offers a collection of more than 55 recipes of both sweet and savoury pies.
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Produktdetaljer

ISBN
9781570618680
Publisert
2013
Utgiver
Vendor
Sasquatch Books
Vekt
392 gr
Høyde
202 mm
Bredde
171 mm
Dybde
13 mm
Aldersnivå
G, 01
Språk
Product language
Engelsk
Format
Product format
Heftet
Antall sider
160

Forfatter

Biographical note

Jennifer Katzinger is the former owner of the popular Seattle gluten-free and vegan Flying Apron Bakery (www.flyingapron.com). She is the author of Flying Apron's Gluten-Free & Vegan Baking Book (2009), Gluten-Free and Vegan Holidays (2011), and Gluten-Free and Vegan Bread (2012).