Magpie

Starred review from September 28, 2015
Ricciardi, owner of the Philadelphia-based pie shop Magpie, presents more than 90 recipes for all things pie. The book is divided into four chapters: Flaky Piecrust; Fruity Pies; (Mostly) Creamy Pies; and Quiches, Potpies, and Other Savories. It not only covers must-know dough techniques and classic sweet and savory piesâlemon curd, quiche Lorraine, roasted sweet potato pie, and apple piesâbut adds a touch of whimsy with fun recipes such as Pie "Fries," an innovative way to use dough scraps; a pie milkshake; pie and ice cream in one; and a savory Old Bay Cheez-It topping, cleverly utilizing the popular snack cracker. Unique, herb-centric recipes such as basil cream pie, lavender crumb, berry custard thyme crumb pie, and rosemary crumb are welcome additions to this worthy collection. "Spin" sidebars offer easy variations on main recipes, such as turning the Breakfast Oatmeal Pie into a Tropical Oatmeal Pie with mango and toasted coconut, and transforming the Café Mocha Pie into a "nightcap" version with spirits. Full-color photos, step-by-step images, and a contemporary, clean design round out this stellar title.

September 15, 2015

Sweet and savory treats from Philadelphia's Magpie Artisan Pie Boutique fill this attractive collection from pastry chef Ricciardi and collaborator Harris (The Bob's Red Mill Cookbook). To prepare recipes such as apple cranberry walnut lattice pie, chocolate peanut butter mousse pie with pretzel crunch, and shepherd's potpies with cauliflower mash, readers will need to master a flaky piecrust recipe used throughout the book. Precise pie bakers will appreciate the presence of both weight and volume measurements, and traditionalists will approve of Ricciardi's chosen fats (butter, shortening) and thickeners (cornstarch, finely ground tapioca). When it comes to pie perfection, Ricciardi has strong opinions: she encourages readers to use a digital kitchen scale and food processor, and specifies the percentage protein and fat content of her preferred flours and butters. VERDICT Versatile enough to be used year-round, this pie cookbook will complement most baking collections.

Copyright 2015 Library Journal, LLC Used with permission.