The Four & Twenty Blackbirds Pie Book
Uncommon Recipes from the Celebrated Brooklyn Pie Shop
By Emily Elsen and Melissa Elsen
The pie book for a new generation of bakers by the chefs and owners of the renowned Brooklyn shop and cafe.
FOUR & TWENTY BLACKBIRDS PIE BOOK is by Melissa and Emily Elsen, the sisters who are third generation pie bakers from South Dakota and proprietors of the wildly popular Brooklyn Pie Shop and Cafe, Four & Twenty Blackbirds. The cookbook contains over sixty delectable pie recipes organized by season, with groundbreaking and mouthwatering pie combinations such as Salted Caramel Apple, Green Chili Chocolate, Black Currant Lemon Chiffon, and Salty Honey. There is also a detailed and stunning techniques section. The book will have 90-120 photos and illustrations of the Elsen sisters' beautiful creations. And the photographers are Gentl & Hyer, two of the best food photographers in the country today.
Pie may be the ultimate comfort food in these recessionary homemade times. This may not be your mother's pie book, but it's one you'll want to bake from and share with loved ones again and again.
Melissa and Emily Elsen are sisters who were raised in South Dakota and worked in their parents' restaurant. They "have serious pie-making cred having grown up at the dough rolling elbow of their grandma Liz." (New York Magazine).
After pursuing different careers in their early adulthood, they built a business in Brooklyn, originally custom baking pies together in their Brooklyn apartment, and eventually opening 4 & 20 Blackbirds Cafe, which has been featured in The New York Times, Martha Stewart and in other great food media.
- Other details
- Publication date:
31 Oct 2013
- Page count:
Grand Central Publishing