Free Ebook Magpie: Sweets and Savories from Philadelphia's Favorite Pie Boutique
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Magpie: Sweets and Savories from Philadelphia's Favorite Pie Boutique
Free Ebook Magpie: Sweets and Savories from Philadelphia's Favorite Pie Boutique
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Review
"Beautiful pies (and a lot of gorgeous atmosphere) from an iconic Philadelphia pie shop make this a book that will appeal to crust-making pros and amateurs alike."―Eater.com naming Magpie one of Fall 2015's Best Cookbooks: Sweet and Savory Baking"Gorgeously illustrated with full-color photographs, Magpie is as informative as it is delicious. The plethora of recipes will have readers reaching for their aprons so they can whip up a pie or two to share with those they love."―Shelf Awareness"Full-color photos, step-by-step images, and a contemporary, clean design round out this stellar title."―Publishers Weekly
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About the Author
Holly Ricciardi is a former graphic designer-turned-pastry chef. Her Pennsylvania German roots instilled in her a devotion to great pie from a young age, and she opened Magpie in September 2012. The shop's constantly changing menu of seasonal sweet and savory pies has had Philadelphians lining up ever since. Magpie has been featured in Daily Candy, Travel + Leisure, Conde Nast Traveler, Philadelphia Magazine, Where Magazine, Zagat, Yahoo, and Thrillist among others. Holly lives in Philadelphia.Miriam Harris hails from the San Francisco Bay Area, where she developed a zeal for seasonal, eclectic cooking early in life. Decades later, after editing hundreds of cookbooks at Food & Wine Books and Rodale Books, she turned to writing them. Her writing collaborations have included The Bob's Red Mill Cookbook, The Latin Road Home with Iron Chef Jose Garces, and Indulge, with Real Housewives star Kathy Wakile. Miriam lives in New Jersey.
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Product details
Hardcover: 256 pages
Publisher: Running Press Adult (September 15, 2015)
Language: English
ISBN-10: 0762454539
ISBN-13: 978-0762454532
Product Dimensions:
8.9 x 1 x 8.9 inches
Shipping Weight: 2.2 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
60 customer reviews
Amazon Best Sellers Rank:
#358,228 in Books (See Top 100 in Books)
The first thing that was disappointing to me with the size of the font and the color of the paper, it is difficult to read. The binding makes the book impossible to lay open without breaking or at the very least forcing the binding. The layout of most of the recipes span pages with footnotes (continued), when I'm preparing a recipe, I constantly refer to the directions. I prefer to have the ingredients, directions on one page or perhaps a facing page. If my hands are floured, or have sugar etc I don't want to sully the pages of a cookbook turning pages. There are limited photos another disappointing factor. The recipes looked interesting but for me, I personally am not inspired to make any due to format and several recipes having ingredients listed not normally in my pantry, in season or easily found in my local stores. This is one cookbook that will not find space on my shelves.
AMAZING! My roommate and I have become serious pie-lovers after stumbling upon this wonderful book. The recipes are a mix of classics (Apple, chicken pot pies, lemon curd, etc.) and some delightful twists on familiar flavors. So far, we've made a sweet corn and cheddar pie (extraordinary!), a s'mores pie (the chocolate pudding was out of this world), a breakfast oatmeal pie (my new favorite breakfast), and a berry custard pie with lavender crumb (OMG). The recipes are well written and easy to follow and the book is gorgeous with beautiful photography and a nice layout. While some of the recipes are time consuming and a bit complicated, calling for unusual ingredients or tools, most of the recipes are well suited for the novice baker and the small kitchen. I love love love this book!!! Pie forever :)
Just served the Jalapeno Bacon Popper Quiche to family & guests = Fantastic!! The custard is super creamy--with a nice little pop of heat. Yes--the magpie crust is sooo good & simple it really is perfect for every pie--sweet or savory. Crust recipe also comes with weight measure which is nice for me when making crusts for several pies at once. And this recipe is well illustrated. I appreciate the side info like suggesting to test when quiche is done with instant read thermometer -- 160 F. Also like the recipe 'spins' - how to vary some of the recipes with simple changes or additions. Just made another crust for tomorrow's pie, Pear Ginger Oatmeal Crumb --love ginger---pear=what a nice variation on winter apple pie.(note; I DO have a blue ribbon on my apple pie from our county fair - good old time pie & lard crust - just sayin' --) I found a lot of very interesting recipes here (Hummingbird Pie? Really?? Will definitely serve as recommended with vanilla ice cream) Some very delicious savory pies here as well (can't wait to try Smoked Gouda Butternut Squash Pie!) I amdelighted with variety of pies & much side information.
Excellent recipes to make your own high-quality bakery style pastries. The author shares all the bakery secrets. Because of this book I can now make an excellent pie crust, every time! Contains more than 70 pie or sweet recipes in addition to more than 25 savory potpie or quiche recipes. A great addition to my cookbook library. I'm glad I didn't pass this one up.
This pie book is great for someone who wants to go beyond the basics. If you're an avid baker, you'll enjoy some adventurous twists on classics (cranberry meringue! blueberry rhuby rose! peach raspberry orange blossom!) You'll also see how Holly Riccardi explores her Pennsylvania German roots with savory pie recipes such as beef potpie and ham loaf pie. I can't wait to use her chicken potpie as a framework recipe to using up some of my Thanksgiving leftovers, and I'll have a great time trying some different variations on fruit pies when summer rolls around and more fruit is in season. Some of Riccardi's herb and spice choices are just fascinating (pink pepper in apple pie, black pepper in shoo-fly pie, basil-infused whipped cream.)Some of the ingredients will appeal to foodies, but unless you live in a food desert with no access to the internet, ingredients such as lavender buds and orange flower water shouldn't be too difficult to find. I don't live in a major metropolitan area by any stretch of the imagination, but I've had decent luck with Amazon, Williams Sonoma, and various brick-and-mortar food boutiques in my town as sources for hard-to-find ingredients.The book includes a comprehensive guide to creating the best pie crust possible, which will be helpful to beginners, but a bit too tl;dr for seasoned bakers. Still, sometimes a fresh perspective is welcome when embarking down a familiar baking path, and Riccardi's voice is instructive without being patronizing.
I love pie! I didn’t until I went to the Magpie shop, and then they closed:( Someone on FB mentioned this book, and I had to have it! So, pies are not quick, easier, or last minute endeavors, but if you take your time, carefully read this book and follow all the steps and tips, you can make restaurant quality pies at home.
I can't believe that I got this for under 6 bucks. This is by far one of my favorite cookbooks.To start it's just a nice looking book. I'm very happy with the contents as well. They divide up the book into crusts, fruit pies, creamy pies, savory etc... There is a really good selection in each section as well. Some recipes come with pictures, which I appreciate. I like the variety of pies you get as well- everything from basic to fancy. I feel that nothing in here is so unique that people would not be willing to try it. I also feel you can find all your ingredients at your local store as well (I'm always so frustrated when i have to try to hunt down something "unusual" for anything I make). the only ding I will give this is that some of the recipes are lengthy so you are not going to find something like "unroll premade pie crust, dump fruit mixture into crust, top with another premade crust, bake... This is for sure a book for folks who are comfortable baking. In any case I have about 50 pies marked that I want to make. I have no idea how long it will take to get through those 50 pies, but I'm willing to try. Happy baking all
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