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Sister Pie: The Recipes and Stories of a Big-Hearted Bakery in Detroit, by Lisa Ludwinski
Get Free Ebook Sister Pie: The Recipes and Stories of a Big-Hearted Bakery in Detroit, by Lisa Ludwinski
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Review
New York Times Book Review Holiday Gift Guide SelectionNew York Times: One of the Three Best Baking Books of 2018"Lisa Ludwinski’s Sister Pie is everything you want in a pie cookbook: careful directions, baker’s secret tips, inspired combinations (apricot-raspberry-rose, strawberry-pistachio) and a you-can-do-it attitude."- CHICAGO TRIBUNE, TOP 10 COOKBOOKS OF 2018"Bring the wisdom, quirkiness, and fun of the bakery to your home kitchen, and become a better baker along the way."- Epicurious"Spend five minutes with this book and you will want to befriend author Lisa Ludwinski. The book, like the Detroit bakery it’s named for, celebrates community spirit, a serious love of baking, and a playfulness (Ludwinski hosted a 24-hour dance party to raise funds to open the bakery). Pies are organized here by season and are anything but ho hum, with options like blueberry plum balsamic pie and cardamom squash tahini pie."- Food & Wine"Eater’s own national critic Bill Addison says Detroit’s Sister Pie is the best pie shop in the U.S. This fact would be reason enough to order Sister Pie’s first cookbook, a gorgeously photographed and honestly written account of one team’s dedication to flaky pie crust, seasonal fruit, and unique pie-adjacent pastries. But the recipes will also appeal to bakers looking for new inspiration."- Eater"Lisa Ludwinski, who honed her baking skills at Milk Bar and Four and Twenty Blackbirds in New York before opening her bakery in Detroit, has filled “Sister Pie” with 45 thrilling pie recipes, like blueberry-plum balsamic, toasted-marshmallow butterscotch and malted lime. For the anxious pie maker, she includes detailed instructions that are mercifully easy to follow. But it’s not all pies: Thirty recipes for equally adventurous baked goods (peanut butter-smoked paprika cookies, rhubarb blondies) round out this bursting-at-the-seams book."- NEW YORK TIMES (Best Fall Cookbooks)"This stunning cookbook showcases the work of Lisa Ludwinski, whose recipes are nothing less than heartfelt."- FOOD NETWORK MAGAZINE"We'd visit Detroit just to eat at this pie shop."—Bon Appetit“ I’ve often made the three-hour trip to Detroit just to bring back pies from Sister Pie. Lisa Ludwinski’s crust is magic. But Sister Pie isn’t just about the baked goods and pie (even though it’s the best pie I’ve ever had). It’s about the community of the kitchen, the neighborhood, and the incredible city of Detroit. Get the book, make the pie, and let Lisa’s story and optimism inspire you.”— Jeni Britton Bauer, cofounder of Jeni’s and author of Jeni’s Splendid Ice Creams at Home“ This isn’t just a book of Sister Pie’s best recipes, it’s a testament to what happens when you build a business that has more than one bottom line. This is a book about a community and about how sustaining community can be so sweet (. . . and savory).”— Julia Turshen, author of Now & Again, Feed the Resistance, and Small Victories“ I’ve yet to find a more lovely place in Detroit than this kitchen full of women making pies. We’re all so lucky that Lisa has distilled her baking magic into a book that we can bake (and dance) our way through at home.”—Joy the Baker, author of Joy the Baker Over Easy"A friendly guide for all things related to fillings and crusts, both sweet and savory. . . . Complete with photographs, helpful hints like “paperclipping” cherries to remove their pits, and uplifting writing (“You did it! You are now ready to fill the pie”), this book will motivate readers to become their own master pie makers."—Publishers Weekly
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About the Author
LISA LUDWINSKI is the owner and head baker at Sister Pie, which she started out of her parents’ kitchen. Before opening the shop, she trained at Milk Bar and Four and Twenty Blackbirds in New York and Brooklyn, respectively. She has been featured widely in national press, including a six-page feature in Bon Appétit, has twice been a semifinalist for a James Beard award, and makes the pies for Shake Shack’s Detroit location.
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Product details
Hardcover: 256 pages
Publisher: Lorena Jones Books (October 2, 2018)
Language: English
ISBN-10: 0399579761
ISBN-13: 978-0399579769
Product Dimensions:
7.7 x 1 x 10.2 inches
Shipping Weight: 2.7 pounds (View shipping rates and policies)
Average Customer Review:
4.8 out of 5 stars
84 customer reviews
Amazon Best Sellers Rank:
#4,973 in Books (See Top 100 in Books)
The recipes are interesting, but I’m so disappointed that the author chose to use volume measurements rather than weights. I just made the dough for the buckwheat chocolate chip cookies, but I spent 20 minutes before I started googling conversions that may or may not be correct. I doubt I’ll be using this book to bake from very often since I’d either need to dirty a bunch of measuring cups or hope that my conversions are correct.
Instructions are easy enough to follow, and some of the narratives are truly humorous. However, I wish there would be more pictures or visuals for the pies, specifically the ones that are not conventional. I mean, there are some pies that we grew up with, so I actually found the pictures redundant, despite adding to the aestheticism. Some pies are creative and original--which I appreciate the ideas--and it'd be greatly helpful to show what they should appear if done right. That being said, if you had the opportunities to try the pie in their store, you may have a sense of what the recipe should look like. If you don't, then you pray that what you have in mind is how they ought to be.
I spent this glorious fall weekend gathering supplies and bopping around the kitchen, making Buckwheat Choco cookies and eggy Galettes! Swoon! My husband said the galettes might be his favorite thing I've baked him! Plus, the book is just so lovely! I love seeing it on my counter. Next up, trying that dramatic crust crimp!
Made the Honey Lemon pie and it turned out great. I liked the texture better than lemon curd. Some of the recipes use cornmeal compared to ground corn in the four and twenty cookbook. The cornmeal is easier to find for me. I'm looking forward to trying some of the other recipes.
This book is gorgeously done. Filled with amazing recipes and stories it’s sure to be a favorite. The pairings of ingredients in each recipe will be the perfect switch from the basic recipes you find in all other books. Beautifully laid out with gorgeous photography - buy this. Gift this. Use this to create new memories around your table
I LOVE baking. I tend to keep a low-carb lifestyle but let me tell you, my willpower was crap when against this bake book and their recipes. I made their crust, which created such a wonderful, flakey, pliable dough, so great and sturdy that I made a braid in the lattice and it was beautiful. I made the salted maple, apple sage gouda, and cranberry crumble for thanksgiving and they were a huge hit! Their story is inspiring, the photos incredible and technique well-tested and it shows. Overall, one of the best bake books I've bought this year, if not THE best bake book. Can't wait to bake more pies and cookies from this bakery. I want to go to Detroit now. Seriously.
I read this book from cover to cover and I thoroughly enjoyed it! I've already baked two different types of cookies and my relatives and friends are demanding more. Next up, I'll be trying to bake a pie, which I feel with all of the easy to read instructions should be easier than I've experienced before. I'm thinking of buying this book for holiday gifts also. A must read!
Beautiful story behind the book! The actual bakery is so inspiring and upbeat! The employees are extremely friendly and the atmosphere feels like I’m sitting in my grandma’s kitchen eating her pie and cookies and drinking her coffee!We thoroughly enjoyed every baked good that we tried in the bakery(between 3 of us we tried a lot!) but the sweet potato pie was the absolute best I’ve ever had! The cookies and some of their interesting ingredients like herbs or buckwheat flour may turn some people off but completely intrigued me to try not because they appeared to be some hipster bakery trying to be cool(it seems so 90s now anyway) but because this was an unpretentious bakery in an old building in a residential neighborhood that was bustling with so much activity and warm and fuzzies that I knew they must know a thing or two about flavors and boy do they ever! This is why I preordered the cookbook and it has not disappointed! The peanut butter cookies with paprika were a pleasant surprise and any of the shortbread cookies were crisp and well represented of the flavor they advertised as. What a story and what a cookbook, particularly if you love success stories from downtrodden areas like Detroit.
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