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The Epicurious Cookbook: More Than 250 of Our Best-Loved Four-Fork Recipes for Weeknights, Weekends & Special Occasions Paperback – Oct 30 2012


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Product Details

  • Paperback: 400 pages
  • Publisher: Appetite by Random House (Oct. 30 2012)
  • Language: English
  • ISBN-10: 0449015815
  • ISBN-13: 978-0449015810
  • Product Dimensions: 20.5 x 2.8 x 25.3 cm
  • Shipping Weight: 1.4 Kg
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (9 customer reviews)
  • Amazon Bestsellers Rank: #15,011 in Books (See Top 100 in Books)

Product Description

About the Author

TANYA STEEL is editor-in-chief of Epicurious.com, Condé Nast's award-winning digital food brand that reaches more than 8 million passionate food enthusiasts each month. With more than 180,000 recipes from premier brands in food journalism, chefs, cookbooks, and users, Epicurious is the most award-winning and trusted food website, offering vast stores of original content, videos, and tips, focused on all aspects of cooking and entertaining.

Excerpt. © Reprinted by permission. All rights reserved.

Cinnamon Crumble Apple Pie
The classic apple pie elements are flawless as is, but we think this version topped with a thick layer of cinnamon crumble is pure genius. The buttery, brown sugar–infused topping crowns a generous mound of tart Granny Smith apples, while a traditional American-style pastry features equal parts butter and shortening, with a touch of cider vinegar to ensure tenderness.

Yield: Makes 8 servings

 
For Crust
1⅓ cups all-purpose flour
½ teaspoon salt
½ teaspoon granulated sugar
¼ cup (1/2 stick) chilled unsalted butter, cut into ½-inch cubes
¼ cup frozen vegetable shortening, cut into ½-inch cubes
3 tablespoons ice water, or more as needed
½ teaspoon apple cider vinegar
 
For Filling
3 ¼ pounds Granny Smith apples, peeled, cored, and sliced ¼ inch thick
⅔ cup granulated sugar
2 tablespoons all-purpose flour
2 teaspoons ground cinnamon
2 tablespoons unsalted butter, melted
 
For Topping
1 cup all-purpose flour
½ cup granulated sugar
¼ cup (packed) light brown sugar
1½ teaspoons ground cinnamon
½ teaspoon salt
6 tablespoons chilled unsalted butter, cut into ½-inch cubes

Vanilla ice cream, for serving

Make Crust

1. Mix the flour, salt, and sugar in a large bowl. Add the butter and shortening; rub in with your fingertips until coarse meal forms. Mix 3 tablespoons ice water and the vinegar in a small bowl. Drizzle over the flour mixture; stir with fork until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather the dough into a ball; flatten into a disk. Wrap in plastic; refrigerate 30 minutes.
 
2. Position a rack in the center of the oven and preheat the oven to 400°F. Roll out the dough on a lightly floured surface to a 12-inch round. Transfer to a 9-inch-diameter glass pie dish. Trim the overhang to ½ inch; turn the edge under and crimp decoratively. Refrigerate while preparing the filling and topping.
 
Make Filling and Topping
1. Mix the filling ingredients in large bowl to coat apples.
 
2. Blend the flour, sugars, cinnamon, and salt in a processor. Add the chilled butter cubes; using on/off pulses, cut in until the mixture resembles wet sand.
 
Assemble and Bake Pie
1. Toss the filling to redistribute juices; transfer to the crust, mounding in the center. Pack the topping over and around the apples. Bake the pie on a baking sheet until the topping is golden, about 40 minutes (cover top with foil if browning too quickly).
 
2. Reduce the oven temperature to 350°F. Bake until the apples in the center are tender when pierced and the filling is bubbling thickly at the edges, about 45 minutes longer. Cool until warm, about 1 hour. Serve with ice cream.


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Most helpful customer reviews

1 of 1 people found the following review helpful By Michael MacDonald on Jan. 7 2013
Format: Paperback Verified Purchase
It delivers the goods - it's a good resource for ideas and inspiration. It's a shame that there weren't more pictures to bring the meals alive. I'm glad we got it nonetheless.
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3 of 4 people found the following review helpful By Everyday Chef on Nov. 26 2012
Format: Paperback Verified Purchase
Ordered this item along with several other cook books. This soon became my favorite "go to" cookbook. Great selection of proven recipes that turn out fantastic every time. Highly recommended no matter what your level of expertise is.
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By Louis Probst on July 3 2014
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It is better to search online
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I love Epicurious and I love this book. The recipes are fun, exciting, and a bit exotic. The ingredients are obtainable in most supermarkets. I enjoy just going through the book and reading the recipes and reviews from people from around the world. The recipes I've tried have been delicious...this goes into regular rotation.
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By vicki buck on May 26 2014
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I bought this as a gift for my daughter as she loves the epicurious web site. She was very happy with it.
It arrived quickly. Thank you.
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