Abstract

Just baked! Crispy American pies that are best when freshly baked. American baking is a popular dish that is both easy-going and extremely delicious. This book is one of those books that specializes in ``pies.'' Apple pie, cherry pie, lemon pie, pumpkin pie, pecan pie, tomato pie... there are many pies in America that have been loved for a long time in various regions and households. Unlike French-style pies, where butter is folded into the dough, American-style pies are very easy to make. Just cut the butter into the flour in a bowl to make the dough, or if you want it to be even easier, you can leave it to the food processor. Including apple pie that Americans love, pies baked with seasonal fruits, pies that are popular at local bakeries, pies that liven up events such as Christmas, Valentine's Day, and birthdays, and savory (not sweet) that can be eaten as a meal. This book introduces a wide variety of pies and more. In addition, the author, a former French pastry chef, has included plenty of tips to make the cakes even more delicious and presentable. People tend to think that American sweets are tasty and overly sweet, but that's not at all true. Be sure to try our authentic American pie at home, which has a warm, home-cooked feel that you won't get tired of eating every day!

Author’s Information

Leads the American baking class “just baked!” Born in a French restaurant that has been running for three generations in Minato Ward, Tokyo. After graduating from university, she worked for a company, then studied at Le Cordon Bleu Tokyo School, and trained as a French confectionery craftsman at restaurants such as Dalloyau Japon and Patisserie Madi Daikanyama. She started a French confectionery class at home, but by chance, she became obsessed with American confectionery, which is ``easy to make with ingredients you have at home,'' ``uses logical recipes,'' and ``you won't get tired of eating it every day.'' After traveling around America and visiting more than 200 bakeries, in 2008 it was renamed American Baking School. She conveys the charm of easy-going American sweets along with the techniques she has cultivated as a craftsman.