PDF Pieometry: Modern Tart Art and Pie Design for the Eye and the Palate with Free PDF EDITION Download Now!

Audio Book Pieometry: Modern Tart Art and Pie Design for the Eye and the Palate with Free EASY Reading Download Now!

 4,8

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Audio Book Pieometry: Modern Tart Art and Pie Design for the Eye and the Palate with Free EASY Reading Download Now!

New York Times bestsellerThe pie-making genius behind the popular Instagram account @lokokitchen reveals the secrets of her mind-blowing creations in this gorgeous full-color cookbook featuring 50 incredible sweet and savory pie and tart designsIn a few short years, Lauren Ko made all hell bake loose, going from novice pie baker to internet star and creator of today’s most surprising and delightful pie and tart designs. Her unique geometric style uses fruit and dough cut and woven into stunning shapes to highlight color and texture. With an elegant symmetry that matches their knockout flavor, her dazzlingly intricate and inventive designs look difficult to produce, but can be achieved with little more than a knife, ruler, and some patience.In Pieometry, Lauren reveals her secrets, sharing stories about her designs and the inspiration behind them. Warm and funny, she recounts the spectacular piesasters that led to some of her best creations, and breaks down her most beautiful designs, describing how to make naturally-colored dough, intricate weaves, and striking cut-out patterns. Pieometry provides clear, step-by-step instructions, accompanied by helpful photographs, which any patient baker can follow to build these pies from bottom crust to top in their own kitchens. Lauren makes it easy to mix and match doughs, fruits, fillings, and designs, and each recipe includes suggestions for alternative ingredients. Best of all, the beautiful finished pie and tart photos are just as much of a treat to look at as the pies are to eat. But even if you make a mistake here and there, her flavors save the day!When it comes to flavor, Pieometry offers a balance of sweet and savory pies that are a feast for the senses, including:Of a Shingle Mind: Honey ricotta tart with an herbed pastry shell and beetsBerried Treasure: Lavender blackberry cream with a shortbread crust and berriesWave of Wonders: Cardamom coffee cream with a shortbread crust and pearOnce in a Tile: Pumpkin black sesame pie with a black sesame crustC and Easy: Butternut bacon macaroni and cheese pie with a whole wheat cheddar chive crustSquiggle Room: Grilled cinnamon pineapple pie with a basic butter crustWhether you want to impress at the holidays or just spruce up a family meal, Pieometry is your guide to transforming a rustic traditional dessert into a modern masterpiece. 

At this time of writing, The Audiobook Pieometry: Modern Tart Art and Pie Design for the Eye and the Palate has garnered 10 customer reviews with rating of 5 out of 5 stars. Not a bad score at all as if you round it off, it’s actually a perfect TEN already. From the looks of that rating, we can say the Audiobook is Good TO READ!

Audio Book Pieometry: Modern Tart Art and Pie Design for the Eye and the Palate with Free EASY Reading!

If you are a baker who really wants to know how to bake a great tasting pie, this book may not be for you. If you're someone who wants to learn how to arrange lattices and fruits, then this book is for you. You'll notice that every recipe comes with an introductory paragraph. The author mainly talks about visual aesthetic issues, and rarely talks about the flavors, which is very important for me. I purchased this book because I love Asian flavors in pies such as Matcha and Black sesame. I wish there were more recipes with those flavors, in addition to others like Asian sweet potato or Kabocha pumpkin.So far I've tried out the black sesame pumpkin pie and cranberry curd. I made the full pumpkin pie recipe including the crust-- the crust was delicious, though a little bit harder to handle than my go-to Stella Parks pie dough. The filling was a big disappointment for me. The idea of condensed milk in pumpkin pie sounded amazing, but I barely tasted the milky goodness of condensed milk. I love all things black sesame and grew up with the flavors, but the black sesame pumpkin puree mixture for the bottom layer was really not appetizing, even with my addition of maple syrup and some spices. The top pumpkin pie filling layer also was not as good as a lot of other recipes (my favorite is the Hoosier Mama pumpkin pie, or the recipe from Year of Pies). This one created a glossy top. The recipe called for a second disk for triangles on top, but I didn't think I needed that much crust for every bite of pumpkin pie.The cranberry curd recipe on the other hand, was very good. Lots of straining. An adjustment I made was pureeing the cooked cranberry with an immersion blender. I went back and forth between this recipe and the NYT cranberry curd tart recipe, which is pretty similar. For the crust, I used an almond crust (Basic nut crust from "Book of Pie" by Erin McDowell). I also added a white chocolate ganache layer to the crust to add another flavor profile and complement the tartness with sweet and mellow white chocolate.The author herself acknowledges that she shares unbaked pies more often with the #yeahbutwhatdoesitlooklikebaked hashtag she uses on her instagram account, but I think they definitely should have added a lot more photos of baked pies. Half of the "pies" in this book are cold-set tarts with an arrangement of raw fruits. I think it would have been easier to navigate the book if it had all crusts in one section, then all pies in another.

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