From the proprietors of the renowned Brooklyn shop and cafe comes the ultimate pie-baking book for a new generation of bakers.
Melissa and Emily Elsen, the twenty-something sisters who are proprietors of the wildly popular Brooklyn pie shop and cafe Four & Twenty Blackbirds, have put together a pie-baking book that’s anything but humble. This stunning collection features more than 60 delectable pie recipes organized by season, with unique and mouthwatering creations such as Salted Caramel Apple, Green Chili Chocolate, Black Currant Lemon Chiffon, and Salty Honey. There is also a detailed and informative techniques section. Lavishly designed, FOUR & TWENTY BLACKBIRDS PIE BOOK contains 90 full-color photographs by Gentl & Hyers, two of the most sought-after food photographers working today.
With its new and creative recipes, this may not be you mother’s cookbook, but it’s sure to be one that every baker from novice to pro will turn to again and again.
Awesome, awesome! Great book, great illustration, and even better, fab recipes. I made the sour cherry pie( frozen cherries) and the salted honey pie. Loved the cherry pie but the salted honey was just spectacular. Had no problem with measurements, dough etc… Love this book.
Beautiful book of pies A year or more ago I saw a posting online for their Salty Honey Pie (http://southbrooklynpost.com/2011/02/pie-mavens-share-recipe/) and had wanted to make it, but never got around to it. When I saw they were coming out with a book I immediately pre-ordered it. When it arrived I excitedly made the Salty Honey Pie. In the book it tells you to preheat the oven to 375 and then bake it for 45-50 minutes, rotating the pie around 30 minutes. When I went to rotate the pie it was so dark, much darker…