Download Ebook The Cast-Iron Pies Cookbook: 101 Delicious Pie Recipes for Your Cast-Iron Cookware, by Dominique DeVito
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The Cast-Iron Pies Cookbook: 101 Delicious Pie Recipes for Your Cast-Iron Cookware, by Dominique DeVito
Download Ebook The Cast-Iron Pies Cookbook: 101 Delicious Pie Recipes for Your Cast-Iron Cookware, by Dominique DeVito
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Product details
Hardcover: 256 pages
Publisher: Cider Mill Press (April 4, 2017)
Language: English
ISBN-10: 1604336951
ISBN-13: 978-1604336955
Product Dimensions:
8 x 1.2 x 10 inches
Shipping Weight: 2.6 pounds (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
6 customer reviews
Amazon Best Sellers Rank:
#439,673 in Books (See Top 100 in Books)
Incredible book, love the quality and receipes
Arrived quickly, exactly as described. Good price and excellent service.
Very nice have done some pies . working on trying more. Thank-you.
the rating is based on these facts:Positives:- 101 recipes for pies - some classics, some new twists or recipes - mostly dessert type, but 10 or fewer savory dishes and a handful for pie crust dough- clear instructions about caring for your cast iron product - from store purchase to first use and maintaining it thereafter- many photographs- font size is legible, so recipes are easy to read and most are on the same pageNegatives:- unusual that many recipes don't require a cast-iron pan. Really, why use this pan for a refrigerated (no bake) pie that uses a graham cracker crust?- the photographs don't have captions, so you don't know which pie it is. All photos are of a single pie and usually on the opposite facing page of the recipe. This leads the reader to think that the recipe is on the opposite facing page, Sometimes the picture and recipe don't agree. Like a creamy topping / frosting that is not mentioned in the recipe. Or the recipe calls for a graham cracker crust, yet the picture on the opposite facing page shows a standard flaky (and baked) type pie crust.- some cooking skills required. Recipes say to "carefully mix the cornstarch into the hot bubbling filling and continue to cook until juices are thickened...." But no mention anywhere to dissolve the cornstarch in some cold liquid (aka make a cornstarch slurry) prior to adding it to the pot cooking on the stove. Better be careful otherwise you'll have a lumpy (and not very thick) pie filling by adding just pure cornstarch to hot liquids.If you're starting out learning to make pies, there are other better cookbooks to start with. Still deciding whether I want to keep this book or return it.
Excellent resource, even for a beginner chef.
This is a fun pie book. There are lots of sweet and savory pies, so you’re set for dinner and dessert, or dinner and breakfast in this house. The flavors are great and the instructions are clear, but casual. It’s an easy book. Most of the recipes are prepared in the cast iron skillet but some, like the no bake pies, you don’t actually need a skillet for. I think it’s for the nostalgic appeal, kind of like using ball jars for storage and serving, even when no canning was involved. Because charming.The photographs in it are just meant for inspiration, because they don’t always mesh with the ingredients listed.My thoughts and pics on the recipes we tried:1-4) Cheddar Apple Pie – p 65 using the Flaky Pastry Crust – p 35. Very easy crust recipe. It’s nice and flaky and buttery. I used lard instead of shortening for the little bit called for, because I thought the background bacon-y notes would be nice with apple and cheddar. My grocer didn’t have Macoun, so I went with another tart apple, granny smith. Terrific fall pie. My family loved it.5-6) Chicken Pot Pie – p 233 using half the recipe for the Flaky Pastry Crust – p 35. This is a wonderful, comfort food pie. The gravy is fabulous, and it has a nice crust/filling ratio. You got to taste the crust in each bite. Double the filling if you like a higher filling ratio. The flavor was great.7-8) Beef Bourguignon Shepherd’s Pie – p 227. This one fills your whole house with cozy, decadent beef stew fragrance. It was hard for my family to wait. It says 90 minutes start to finish, but the meat braises for 3 hours and then gets another 30 minutes with its potato crust, so budget a little under 4 hours start to finish. You can hold off on the potatoes (steps 1-3) til after you get the meat in the oven to save a little time. This was absolutely delicious! There’s green peas in the pic and that’s not in the recipe. I may write ½ cup in, because the little pops of green are so cute. You’d have to wait til after the braising (right when you add the potato crust) to add them, or they’d be mushy. The potatoes aren’t piped on in the book. I was in a cozy mood, so I went for it.I’ll update this as I play in the book more.Some others I have flagged to try: Strawberry Rhubarb Pie – p 80 * Nectarine-Plum Pie – p 84 * Sour Cream Pear-Walnut Pie – p 88 * Maple Pumpkin Pie – p 92 * Pina Colada Pudding Pie – p 109 * Irish Cream Pie – p 122 * Chocolate Mousse Pie – p 124 * Chocolate Bourbon Pecan Pie – p 147 * Salted-Caramel Pecan Pie – p 150 * Quiche Lorraine – p 164 * Tex Mex Quiche – p 170 * Broccoli Cheddar Quiche – p 182 * French Apple Tart – p 194 * Triple Berry Galette – p 210 * Mushroom, Spinach, and Leek Galette – p 242 * Fig, Prosciutto, and Camembert Tart – p 246 * French Potato Tart – p 249*I received a copy to explore and share my thoughts.
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