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The Four & Twenty Blackbirds Pie Book: Uncommon Recipes from the Celebrated Brooklyn Pie Shop [Englisch] [Gebundene Ausgabe]

Emily Elsen , Melissa Elsen
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29. Oktober 2013
From the proprietors of the renowned Brooklyn shop and cafe comes the ultimate pie-baking book for a new generation of bakers.

Melissa and Emily Elsen, the twenty-something sisters who are proprietors of the wildly popular Brooklyn pie shop and cafe Four & Twenty Blackbirds, have put together a pie-baking book that's anything but humble. This stunning collection features more than 60 delectable pie recipes organized by season, with unique and mouthwatering creations such as Salted Caramel Apple, Green Chili Chocolate, Black Currant Lemon Chiffon, and Salty Honey. There is also a detailed and informative techniques section. Lavishly designed, FOUR & TWENTY BLACKBIRDS PIE BOOK contains 90 full-color photographs by Gentl & Hyers, two of the most sought-after food photographers working today.

With its new and creative recipes, this may not be you mother's cookbook, but it's sure to be one that every baker from novice to pro will turn to again and again.

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  • Gebundene Ausgabe: 224 Seiten
  • Verlag: Grand Central Life & Style (29. Oktober 2013)
  • Sprache: Englisch
  • ISBN-10: 1455520519
  • ISBN-13: 978-1455520510
  • Größe und/oder Gewicht: 25,7 x 20,6 x 2,3 cm
  • Durchschnittliche Kundenbewertung: 5.0 von 5 Sternen  Alle Rezensionen anzeigen (1 Kundenrezension)
  • Amazon Bestseller-Rang: Nr. 91.668 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)

Mehr über den Autor

Entdecken Sie Bücher, lesen Sie über Autoren und mehr



"The pies we tasted from Four & Twenty Blackbirds were so satisfying and deliriously delicious that they left every other pie we sampled in the dust" --Danny Meyer, CEO, Union Square Hospitality Group

"Emily and Melissa Elsen make pies the way nobody makes pies anymore but everybody used to, which is to say, pies that are buttery and always right for the season and hard to stop eating. It's a score they've decided to share the recipes that put them on the map."-- Frank Falcinelli & Frank Castronovo Chef/Owners of Frankies Spuntino and Prime Meats and authors of Frankies Spuntino Kitchen Companion

Über den Autor und weitere Mitwirkende

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.

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Die hilfreichsten Kundenrezensionen
5.0 von 5 Sternen teilweise ungewöhnliches für Pie-Liebhaber 6. März 2014
Von blg2110
Format:Gebundene Ausgabe|Verifizierter Kauf
Von der einfachen Apple Pie bis zu außergewöhnlichen Kombinationen, für jeden Pie Liebhaber ist etwas enthalten. DAzu auch gute Tipps und Tricks, welcher Teig zu welcher Fülle passt und wie man die Pies auch optisch gestalten kann. Sehr zu empfehlen!
War diese Rezension für Sie hilfreich?
Die hilfreichsten Kundenrezensionen auf (beta) 4.5 von 5 Sternen  73 Rezensionen
57 von 60 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Beautiful book of pies 7. November 2013
Von Meghan M - Veröffentlicht auf
Format:Gebundene Ausgabe
A year or more ago I saw a posting online for their Salty Honey Pie ([...] and had wanted to make it, but never got around to it. When I saw they were coming out with a book I immediately pre-ordered it. When it arrived I excitedly made the Salty Honey Pie. In the book it tells you to preheat the oven to 375 and then bake it for 45-50 minutes, rotating the pie around 30 minutes. When I went to rotate the pie it was so dark, much darker than their picture, and almost burnt looking. And I still had at least 15 minutes to go! I turned the oven down to 350F and pulled it out a little early worried that it would be too badly burnt on top (it still ended up being amazingly delicious). When I cross-referenced the online article I noticed that the recipe said to preheat the oven to 350F and bake for 45-60 minutes and they never mentioned rotating it. I also noticed that their ordering of how to mix and add the ingredients was different, but I don't know if this really matters. Anyway, I can't say for certain whether the oven temperature is a mistake or just further editing of the recipe 2 years after putting it online, but either way next time I'm going to try baking this pie at 350F.

That said, I love this book. The pictures are beautiful and the recipes are interesting. I love apple pie and cherry pie, but I want more than that. Cranberry Sage Pie! Salt Pork and Apple Pie! Lemon Sour Cream Pie! If you're looking for your standard classics then this isn't the book for you, but if you want to try something new and different or a modified classic (Salted Caramel Apple Pie, Strawberry Balsamic Pie, etc...) then I would say this book is worth getting. They also include some nice information on pie making techniques, how to make a lattice top, and so forth. A lot of baking cookbooks will include that information as well, but I always like to see how other people approach baking and their thoughts on techniques.

So, as an overall summary: I definitely recommend this book and think you should buy it, but also keep an eye on your pies as they cook in the oven.

Update 11.12.13.
I made the Cranberry Sage Pie last night and I can't say that I was much of a fan. I still think that the oven temperature was too hot (425F for 20 minutes and then lowered to 375F for 45 minutes) so I ended up doing it at 375F and then lowering it to 350F. The sage component of the pie didn't work for me, which was my biggest issue with the pie. I loved the tartness of the cranberries and the consistency was good so I will probably make this pie again and leave out the sage.

Also, quite of few of their recipes have been found online so if you're on the fence about the book try some of those first. (Food 52 has three recipes listed and some others are found on various blogs if you do a search for their recipes.)
27 von 28 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Awesome, awesome! 11. November 2013
Von hotpink - Veröffentlicht auf
Format:Gebundene Ausgabe
Great book, great illustration, and even better, fab recipes. I made the sour cherry pie( frozen cherries) and the salted honey pie. Loved the cherry pie but the salted honey was just spectacular. Had no problem with measurements, dough etc... Love this book.

Update: I made the salted caramel apple pie, it was killer. My oven temp. Has always been at 375 in making the above pies and I have cooked them for 45-50 min. Make sure your internal oven temperature is correct.
18 von 20 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Modern pie recipes with traditional roots 10. November 2013
Von Alexis - Veröffentlicht auf
Format:Gebundene Ausgabe|Verifizierter Kauf
This cookbook is beautiful, from the design to the photography - to me, worth the purchase alone just to thumb through it. But of course the recipes have to be good. I made the Junipear pie yesterday and it was a total success. I would never have thought to pair juniper berries and pears in a pie but it worked so well - an unusual and delicious combination. I appreciate the attention to detail in the techniques section and the seasonality of the recipes. I want to make every single pie in this book!
8 von 8 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen gives permission 4. Februar 2014
Von Karen - Veröffentlicht auf
Format:Gebundene Ausgabe|Verifizierter Kauf
The book is not for first time pie bakers, it didn't claim to be, but for folks who have some basic licks down and are growing weary of the same old,same old.....this book puts a twist on old favorites and inspires the imagination with new combinations.
4 von 4 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Love it! 6. Februar 2014
Von Gentle Spinner - Veröffentlicht auf
Format:Gebundene Ausgabe|Verifizierter Kauf
Great book. Loaded with pie information along with amazing recipes. I like the way the recipes are written. I look forward to making all the pies!
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