Pirogometry. Tarts and pies that are delicious to consider and beautifully eat. Loren Co.

Over a few years, Lauren Ko forced the world to bake pies, there are pies and talk about pies, and she went a way from a beginner to the Internet star. Loren invents and embodies amazing designs of pies and tarts. She prefers the geometric style, and in her hands pieces of fruit and strips of dough turn into magnificent prints and patterns. The elegance of design - and at the same time invariably wonderful taste combinations! And although at first glance it seems that a similar design behind the facet of reality, in fact, anyone who has a knife, ruler and a little patience will cope with it.

In Pirogometry, Loren not only reveals his secrets, but also shares stories about each design version, tells what exactly inspired her. She does not hide that the most beautiful pies and tartam were preceded by impressive Pirogostrophs and Tartavaria, writes with warmth and humor.

Loren tells in detail how to make color dough without artificial dyes, how to perform exquisite weaving and create an intricate pattern from cut elements.

Pirogometry contains accurate step -by -step instructions and is complemented by colorful photos, so illustrating the process so in detail that to prepare a pie on them - from the test to topping - everyone can. Lauren thought out everything in such a way that you can easily compile combinations from the proposed types of tests, fillings and design options, in addition, each recipe has a comment on which ingredients and what can be replaced. And even if you make a couple of errors, making tart or pie, you can still enjoy an excellent taste!

Pirogometry collects recipes for both sweet and unsweetened pies, each of which is a real festival of taste. Just imagine:

“About the beetle and tiles”: Tart with riccotta and honey on the test with her spicy herbs and beetle.

“Berry Treasure”: Cream cream with lavender and blackberry on a sand dough without eggs with berries.

“On the crest of the waves”: coffee cream with cardamom in combination with sand tests without eggs and pears.

“On the other side of the hedge”: pumpkin filling with tahini from black sesame seeds on puff pastry with black sesame seeds.

“SSSS-Wild of Actions”: filling with muscat pumpkin, bacon, pasta and cheese in combination with whole-grain puff pastry dough with Chedder cheese and cud-onion.

“Good news”: filling with pineapple-grille and cinnamon in combination with puff pastry dough.

Pirogometry will become your guide into a world where simple dishes turn into works of art. Whether you want to impress your friends on holidays or decorate a family meal, in this book you will definitely find what you need.

from the author:

I was born in a family where gourmet reigned. I grew among connoisseurs of delicious food, equally capable of cooking divine dishes and enjoy purchased snacks. I drowned in the aromas of Paelli with seafood and sharp chips. I enjoyed the exquisite flange with caramel and a simple brownie out of the box.

I could cook with shrimp with shrimp, even in a dream or bake a whole baking sheet of delicate cookies with chocolate drops. I even made a cake for my own wedding myself. But the pie? No. Too scary. Too long. Honestly, I do not remember a single pie that one of my relatives would prepare with my own hands.

Autumn 2016 A lot has changed. I just moved to Seattle, and while I was looking for work, I had an excess of free time. One evening, a furrow of the Internet, I came across wonderful photos of Pinterest pies. The pies were decorated with flowers and leaves from the dough, and these exquisite details impressed me incredibly. It turns out that the pie can become a way of creative expression? Fascinated, I suddenly thought: could I cook this myself? Having decided to overcome the fear (as it turned out, baseless) defeat in an unequal fight with a pie, I got down to business. My firstborn - a simple apple pie - turned out to be good.

My book consists of two parts: Tarta and Piroga. Each precedes a brief guide to the manufacture of various foundations and types of dough. Please note: you can always connect the dough for the pie and the filling for tart or vice versa. And decorate the tart like a pie, and the pie is like tart. After the instructions for the design of each cake, I give recommendations that what is better to combine and how to replace. But still, this book is written in order to inspire you to create your own original pastries.

Experiment with the base, filling and design, because from pieces of mosaic you can fold not one, but many pictures. Try different combinations of colors and tastes. Dive into the sea of ​​tarts and pies and surrender to the flow. I can’t wait to find out what shore it will bring you.

for whom this book:

For those who believe that everything should be fine in food.

It is suitable for both beginners and experienced, as it is rich in interesting taste combinations and beautiful test options that you can’t meet everywhere.