This treasury of recipes puts all the essentials of good pie baking at the fingertips of amateurs and professionals alike. This special hardcover edition presents more than 400 tasty recipes that range from simple apple and cherry pies to hearty mince meats, luscious custards, and elegant chiffons. Beginning with the basics, a master chef — and one of the founders of Gourmet magazine — introduces a variety of flours and offers advice on fruit preparation and baking procedures. Over 25 crust recipes promise a flaky, golden-brown pastry every time , and a section on toppings and glazes covers meringues and other finishes.   Extensive Recipe Collection : Features over 400 pie recipes, from simple cherry pies to elegant chiffons and hearty mince meats. - Expert Guidance : Master chef Louis P. De Gouy, a founder of Gourmet magazine, provides concise instructions, ensuring delightful results. - Diverse Pie Varieties : Includes tantalizing options like banana cream, cherry rhubarb, chocolate custard, and many more. - Specialized Techniques : Offers advice on flour selection, fruit preparation, and baking procedures for a perfect flaky, golden-brown crust. - Pumpkin Pie Exploration : Explore eight versions of pumpkin pie, showcasing creative twists on a classic favorite. - Apple Pie Diversity : Discover more than 25 varieties of apple pie, catering to every preference and occasion. - Comprehensive Toppings Section : Covers toppings and glazes with complete recipes, including meringues and almond paste. - Accessible for All Levels : Ideal for both amateur bakers and professional chefs seeking to master the art of pie baking. Those who love to bake and fans of baking shows will love The Pie Book , a chef's kiss to pie lovers everywhere! Make this cookbook a staple in your kitchen, or give it as a gift. Bakers and bakers-in-training will love you for it! Louis Pullig De Gouy (1876–1947) served as apprentice to his father, who was the Esquire of Cuisine at the courts of Austria and Belgium. Best known for his 30-year career at New York City's Waldorf Astoria, he was a founder of Gourmet magazine and the author of 16 cookbooks. How to bake; measure; baking cookbook; great british baking show; cakes; treasury; collection; dessert; cooking; pastry techniques; custards; chiffons; master chef; easy to follow instructions; flour; crust; rhubarb; pecan; blueberry; pumpkin; apple; cherry; ingredients; meringues; toppings; glazes; hardcover