π Day! Pie Day!

Just in case you don't know what Pi is, click here for an explanation.

 

If you are more interested in making a pie, take a look at these titles... Click on the title for a direct link to the library catalog where you can check holdings and/or place a hold.

How to bake [pi] : an edible exploration of the mathematics of mathematics / Eugenia Cheng. 510.1 CHE 2015

Math professor Eugenia Cheng provides an accessible introduction to the logic and beauty of mathematics, powered, unexpectedly, by insights from the kitchen.

Dinner pies : from shepherd's pies and pot pies to tarts, turnovers, quiches, hand pies, and more, with 100 delectable and foolproof recipes / Ken Haedrich. 641.821 HAE 2015

Presents a collection of one hundred recipes for savory pies inspired by international cuisines, with detailed instructions for making a variety of pie doughs and options for pot pies, turnovers, tarts, quiches, cobblers, strudels, and wrapped entrees.

Me myself and pie / Sherry Gore 641.8652 GOR 2014

Presents a collection of recipes for pies inspired by Amish cooking, along with a look at Amish communities around the country and their traditional pie baking methods and unique variations for crusts and pies.

Magpie : sweets and savories from Philadelphia's favorite pie boutique / Holly Ricciardi 641.8652 RIC 2015

Magpie celebrates Philadelphia’s own pie boutique by the same name: move over, cheesesteak! The book covers their beloved sweet and savory pies, hand pies, pot pies, and pie shakes, all of them fine-tuned to exacting standards for the home baker with lots of step-by-step instruction for that all-important crust.

Pies and tarts : the definitive guide to classic and contemporary favorites from the world's premier culinary college / Kristina Petersen Migoya. 641.8652 MIG 2014

Collects recipes for a variety of pies and tarts, including apple, pumpkin, and pecan, and also features entrees like quiches and empanadas, with illustrated instructions for basic techniques such as making crusts, custards, and meringue.

The pizza bible : the world's favorite pizza styles, from Neapolitan, deep-dish, wood-fired, Sicilian, calzones and focaccia to New York, New Haven, Detroit, and more / 11-Time world pizza champ Tony Gemignani with Susie Heller and Steve Siegelman. 641.8248 GEM 2014

Shares pizza recipes representative of nine different regional styles, from Neapolitan and Roman thin to Chicago deep-dish and Californian, and reveals secrets for making delicious pizza in home kitchens.