Gesine Bullock-Prado, author of baking memoir My Life from Scratch and cookbookSugar Baby, lives in Hartford, Vermont, with two dogs, seven chickens, ten Indian Runner ducks, six geese, two goats, and one wonderful husband. She uses her animals eggs and milk in her commercial bakery and maintains historic apple trees and a large garden to bring pies to vibrant life. Bullock-Prado and her product line, Gesine Confectionary, have been featured on theToday Show, the Rachael Ray Show, and Food Network. This is her second cookbook.
"Its a conundrum I cant understand. Someones hankering for pie; you can see the pie-longing in their eyes. They want a delicious flaky crust, something with buttery overtones. They want fresh fruitnot a vague whisper of berry in a butter cream, but overt chunks of apple, discernible bites of berry. But its just not done. You dont serve pie at special events like fiftieth birthdays, dinner parties, silveranniversaries, or, God forbid, at a wedding. To which I reply, Bullpuckies."
And so begins Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented
. Pie has always been a popular cookbook topic, yet inPie It Forward
, baker, confectioner, and pastry master Gesine Bullock-Prado unveils an entirely new frontier of pies, redefining what can be done with a piecrust and pastry shell. Expect lattice and cutouts with an entirely modern twist. Homemade puff pastry made easy. Individual pie pops to replace tiredcupcakes. Surprising and wildly successful explorations with beer (Chocolate Stout Pudding Pie), exotic fruits (Yuzu-Ginger Rice Pudding Meringue Pie), and candy making (Earl Grey Truffle Tart). And there are the classics tooriffing on her German roots, her Hollywood background, and life on her Vermont farma Blueberry Brown Butter Tart, an Italian Plum Tart with a yeasted-dough crust, a tiramisu-inspired Espresso Tart, a Vermont Pizza Pie, and more. Including sweet, savory, layered, and miniature pies and tarts, Bullock-Prado presents these recipes with a voice that removes the intimidation factor and inspires readers to break out of the double-crust straitjacket and try her signaturecreationsand to laugh out loud along the way.
For additional information, technique demonstrations, and more, please visit www.pieitforwardcookbook.com
Praise for Pie it Forward:
Delicious reworkings and inventions from Sandra Bullocks sister, including a truly quick puff pastry thats worth the price of the book.New York Times Book Review
"A slice of heaven." US Weekly
"In Pie it Forward
, Gesine Bullock-Prado satisfies even the most demanding sweet tooth."National Examiner
"Pie it Forward
by Gesine Bullock-Prado grabs you with the delectable cover, and holds you with its mouth-watering recipes. My favorite so far, the unbearably amazing pear and rhubarb cardamom custard pie, tastes both cozy and original in the best way possible." Campus Circle
Work your way through her beginning section on cruststhe thing that scares bakers off piesand you will be an expert from puff pastry to pizza dough. . . . When youve conquered these, it really is time to pie it forward with Bullock-Prados compositions that turn pie into art. To see them and her technique go to pieitforwardcookbook.com because words dont do them justice.Cookbook Digest