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The Four & Twenty Blackbirds Pie Book: Uncommon Recipes from the Celebrated Brooklyn Pie Shop, by Emily Elsen Melissa Elsen
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Review
"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
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About the Author
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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Product details
Hardcover: 224 pages
Publisher: Grand Central Life & Style (October 29, 2013)
Language: English
ISBN-10: 9781455520510
ISBN-13: 978-1455520510
ASIN: 1455520519
Product Dimensions:
8.5 x 1 x 10.5 inches
Shipping Weight: 2.1 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
172 customer reviews
Amazon Best Sellers Rank:
#58,759 in Books (See Top 100 in Books)
I am an experienced baker. One thing I take for granted of a high-end cookbook is that the recipes are correct. In this case, 2 of the 3 pies that I baked from this cookbook (Nectarine/Blueberry Pie and White Nectarine/Red Currant Pie) had no sugar listed anywhere in their ingredients. This is a HUGE pie-making mistake.When I called the store to question the recipes, they confirmed that there were errors in the book, and then told me of a third pie recipe that had problems. The book is beautiful -- the Rhuby Razz Pie is divine. I only wish more care had been taken in proofreading the recipes...
Its Just OK. I was excited to order this book after reading the intro on Food 52 and the customer reviews, and the recipe list sounded fantastic! However, after baking 3 pies so far, I noticed some obvious errors, and questioned some of the ingredient proportions. Even after following a few of the recipes “to the letter,†the results were not nearly as intriguing as the names sounded. Some of the flavors seem to overlap and fight each other with too many additional ingredients (i.e. Strawberry/Balsamic w/brown sugar/bitters/black pepper+more sugar) while others, in the end just aren’t worth all the work (Pistachio/Coconut.) The arrangement of recipes by season is a great idea, the photos are clear and the “Techniques†section can be helpful for beginners. But the basic crust recipes can be found in any baking book, and, after trying them, I’m sticking with my flaky crust. I’ll use some of the combination ideas as inspiration, but adjust the ingredients and proportions...and cut the sugars and the cornstarch waaaay back and trim the ingredient list for cleaner flavor profiles.
Let me start by saying that I love baking and I love baking pie. I’m not a professional by any means, but I’ve been baking my whole life, pies included. I was REALLY excited about this cookbook because of the seasonal arrangement of recipes and unique combinations of ingredients. Having baked mostly fresh fruit pies and traditional pumpkin, pecan, etc, I wanted to try custard pies. The first two I tackled were from the Winter chapter, the Maple Lime Custard pie (with ladyfinger/pecan crust) and the Black Bottom Lemon pie. I agree with previous reviewers that the times and temperatures are simply incorrect. I have a thermometer in my oven, which I watch diligently, and can attest that my oven is calibrated and working properly. Both recipes instruct to bake at 325F for 35-40 minutes. I baked the Maple Lime pie for well over the advised time, 50 mins, still thought it could bake longer but wasn’t sure, so I took it out and said a little prayer they knew what they were talking about. It was still raw in the middle after it cooled and set, so into the trash it went. The lemon pie wound up baking for nearly an hour. If you look on the internet for custard pies, you will see that 325 is a common temperature, but the pies really should be cooked closer to an hour. This is very careless editing on the part of the writers and/or publishers. If you bake for a living, how on earth could the times and temperatures be so off?! From now on, I’ll be consulting my America’s Test Kitchen cookbook for general times/temperatures/techniques and refer to this book for flavor inspiration. 5 stars for flavors and creative ideas, minus 2 stars for unreliability of recipes.
After making several pies from this book I have to agree with the posters who've said that the oven temps are high and the times are too long. I'm a trained chef who has spent a lot of time making pies and its ok to use 400 for the first 20 minutes as that's what it needs in order for the pie crust to set- the 375 is ok too but not for more than 45 mins total- I have a good oven (convection) and there's no way with those temps that I could leave the lattice crust pies in for an hour- after rotating, 40-45 minutes was just about right(depending on whether there's egg wash and sugar on top). The Edible Brooklyn Four and Twenty recipes online say to preheat the oven to 425°F, leave in for 20-25 mins then drop to 375°F for another 35- IMO there's no way you can keep these pies with sugar on them for that long and hot with or without convection. And why should the same crust be cooked at different temps/times for online recipes vs. the cookbook? Not good editing nor is it good testing... they owe it to the readers to see to it that their published recipes are the same (and accurate for home and convection ovens.)Pie crusts are notoriously 'flaky' (!) to make in a home kitchen (they're usually too warm so you are constantly juggling the rolling part by tossing the crust back in the refrigerator or freezer if you can't work quickly. It's understandable that people shy away from making them. The above being said, for the photos on how to make the perfect crust and the step by step lattice methods alone this book is worth it because an online recipe won't go into that kind of detail. While adding vinegar to crusts and savory pastries like potato knish dough is nothing new I do love their idea of using apple cider vs white vinegar. I'm always asked how I make my crusts. Instead I give friends who won't go near baking an afternoon lesson with me and buy them the book and toss in a Berenbaoum's pie plate and a bench scraper and they're in business. I just wish they'd acknowledge the temps and times for home or convection ovens might be off and I wish they used gram weights in addition to the cup measures... it's only slightly more work for them to do the conversion and its the 'professional' way to measure your recipes consistently.For those just starting out do use the crusts as a galette instead of a pie- you don't even need a pie tin- just a flat oven tray- so simple and they are just as tasty and gorgeous as the lattice- I tend to think that for the 'unfussy' look the galette is perfect- then you can make two crusts and serve twelve. Definitely try their varieties of crusts: chocolate and gingersnap are particularly good.
Exactly as advertised! Unique recipes and excellent instructions. I've baked for 50 years but learned some new techniques from this book. I used one of their pie crust recipes and it was fantastic! I latticed the pie and it looked like a picture! I intend to make more of their recipes.
I am very interested in a lot of the recipes. Using this book, I made quite possibly the ugliest pie of my life, however it was extremely delicious (the oatmeal crumble crust is pretty life-affirming). I'll try to update when I make some of the other pies.
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