This is not the first time you’ve seen recipes here from lawyer-turned-from scratch baker Warren Brown. From cakes and breakfast treats and now to pies, Brown’s cookbooks have proven to be imaginative, informative and full of flavorful fun. In his fourth cookbook, “Pie Love: Inventive Recipes for Sweet and Savory Pies, Galettes, Pastry Cremes, Tarts, and Turnovers,” Brown shares techniques and formulas for pie making that will win raves from both experienced and novice pie bakers alike. As in his previous cookbooks, “CakeLove: How to Bake Cakes from Scratch,” “United Cakes of America: Recipes Celebrating Every State” and “CakeLove in the Morning: Recipes for Muffins, Scones, Pancakes, Waffles, Biscuits, Frittatas, and Other Breakfast Treats,” Brown’s newest book clearly rolls out the science behind baking – this time with inspired recipes for all things pie, including specialized vegan, gluten-free and multigrain piecrusts, and fillings that are comprised of sweet things like chocolate, spiced cherries and maple cream, as well as those savory, such as a classically delicious beef stew serving as the hearty filling for a cheesy mashed potato-topped Shepherd’s Pie, which is offered in this column. If you’d like to learn more about Warren Brown, his CakeLove Bakery and cookbooks, visit www.cakelove.com. One (or all) of Brown’s cookbooks would make a fine Christmas gift for yourself, your favorite baker or anyone aspiring to learn more about baking.
Sue Ade is a syndicated food writer with broad experience and interest in the culinary arts. She has worked and resided in the Lowcountry of South Carolina since 1985 and may be reached at firstname.lastname@example.org.