if you love to bake, all five finalists deserve a place on your shelf. nevertheless, as fellow food52ers, we suspect our favorite might be your favorite, too. we decided that a variety of factors are important and gave them each equal weight in our assessment: accessibility.
are the tools required standard to the average home kitchen, or do they require a lot of expensive equipment? she provides ingredient quantities by weight (for those who prefer to measure by scale) and volume (for those devoted to their cup measures) and lists the exact brands of certain ingredients where she thinks it would affect the result. for instance, she discusses the character of different flours that sell under the label “all-purpose,” recommending gold medal for all of her recipes to achieve a consistent result. embedded throughout the book are mini-histories of american desserts: as matt noted, “it’s as much a coffee-table book as a cookbook.”
one of the most impressive desserts iâve ever made was a custard pie imbued with the aromatic spices of thai iced tea, and covered with whipped cream âice cubes.â i followed several pagesâ worth of detailed instructions to achieve its ultra flaky, crispy crust. that recipe, from the âthe new pie: modern techniques for the classic american dessert,â was how i came to appreciate the talents of chris taylor and paul arguin, two atlanta doctors whose mutual love of baking led to matrimony and hundreds of ribbons, including best of show in the 2017 national pie championship. author appearance: 5-8 p.m. april 20. chris taylor and paul arguin will celebrate the release of their new cookbook at cremalosa, 2657 e. college ave., decatur.
signed copies of the book and wine will be available for purchase. susan puckett is a cookbook author and former food editor of the atlanta journal-constitution. susan puckett is a cookbook author and former food editor of the atlanta journal-constitution.
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