The Four & Twenty Blackbirds Pie Book: Uncommon Recipes from the Celebrated Brooklyn Pie Shop Author: Emily Elsen | Language: English | ISBN:
1455520519 | Format: PDF
The Four & Twenty Blackbirds Pie Book: Uncommon Recipes from the Celebrated Brooklyn Pie Shop Description
Review
"The pies we tasted from Four & Twenty Blackbirds were so satisfying and deliriously delicious that they left every other pie we sampled in the dust"
--Danny Meyer, CEO, Union Square Hospitality Group
"Emily and Melissa Elsen make pies the way nobody makes pies anymore but everybody used to, which is to say, pies that are buttery and always right for the season and hard to stop eating. It's a score they've decided to share the recipes that put them on the map
."-- Frank Falcinelli & Frank Castronovo Chef/Owners of Frankies Spuntino and Prime Meats and authors of
Frankies Spuntino Kitchen CompanionAbout the Author
Melissa and Emily Elsen are sisters who were raised in South Dakota and worked in their parents' restaurant. They "have serious pie-making cred having grown up at the dough rolling elbow of their grandma Liz." (New York Magazine).
After pursuing different careers in their early adulthood, they built a business in Brooklyn, originally custom baking pies together in their Brooklyn apartment, and eventually opening 4 & 20 Blackbirds Cafe, which has been featured in The New York Times, Martha Stewart and in other great food media.
- Hardcover: 224 pages
- Publisher: Grand Central Life & Style (October 29, 2013)
- Language: English
- ISBN-10: 1455520519
- ISBN-13: 978-1455520510
- Product Dimensions: 10.1 x 8.1 x 0.9 inches
- Shipping Weight: 2.2 pounds (View shipping rates and policies)
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 than their picture, and almost burnt looking. And I still had at least 15 minutes to go! I turned the oven down to 350F and pulled it out a little early worried that it would be too badly burnt on top (it still ended up being amazingly delicious). When I cross-referenced the online article I noticed that the recipe said to preheat the oven to 350F and bake for 45-60 minutes and they never mentioned rotating it. I also noticed that their ordering of how to mix and add the ingredients was different, but I don't know if this really matters. Anyway, I can't say for certain whether the oven temperature is a mistake or just further editing of the recipe 2 years after putting it online, but either way next time I'm going to try baking this pie at 350F.
That said, I love this book. The pictures are beautiful and the recipes are interesting. I love apple pie and cherry pie, but I want more than that. Cranberry Sage Pie! Salt Pork and Apple Pie! Lemon Sour Cream Pie! If you're looking for your standard classics then this isn't the book for you, but if you want to try something new and different or a modified classic (Salted Caramel Apple Pie, Strawberry Balsamic Pie, etc...) then I would say this book is worth getting.
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