Hosted by Janet Keeler
Paul Arguin and Chris Taylor chat with cookbook reviewer Janet Keeler about their latest creation “The New Pie” cookbook. Traditional pies never saw them coming!
Janet Keeler chats with two doctors who have crafted a revolutionary cookbook that explores new technologies and new combinations not seen in traditional cookbooks. “The New Pie: Modern Techniques for the Classic American Dessert” cookbook authors Chris Taylor and Paul Arguin share how they collaborated to bring award-winning recipes and fun ideas to pie making. There’s a traditional apple pie made with a sous-vide technique, a root beer float, fruity breakfast cereal pie, cocktail pies(!)… classics with a twist and brand new flavors you’ve never imagined.
Paul and Chris answer the debate of how weighing ingredients is the key to a perfect pie crust and how the star rating works in the cookbook for the less experienced baker across the gamut to the more complicated recipes.
It’s a cookbook that shows how scientific minds mixed their experiments in the kitchen with their love of regional foods. Bakers will appreciate the methodic instructions and flavor explorations.
“The cookbook has fun and interesting flavors that you haven’t seen in pies” – Paul Arguin