When Paula Haney first opened the Hoosier Mama Pie Company on March 14, 2009 (Pi day, appropriately enough), she worried whether her new business could survive despite specializing in just one thing. When she opened her storefront that morning and saw a line around the block, she realized she had a more immediate problem: Did she make enough pie? The shop closed early that day, but it has been churning out plenty of Chicago's most delectable pies ever since.
Haney started her career as a pastry chef at Trio, one of Chicago's top fine-dining restaurants. There, she spent many exhilarating and exhausting days creating fabulous new desserts to keep up with the restaurant's head chef: a then-unknown Grant Achatz, who would go on to culinary superstardom. This frenetic innovation left Haney in search of classic comfort food on her days off. Her disappointment in being unable to find a good slice of pie in all of Chicago led her to one conclusion: She needed to open her own store.
Specializing in handmade, artisanal pies that only use locally sourced and seasonal ingredients, Hoosier Mama Pie Company has become a local favorite and a national destination, gaining praise from Bon Appetit, the Food Network, and Food & Wine as one of the top pie shops in the country. Now, The Hoosier Mama Book of Pie delivers all the sumptuous secrets of buttery crusts, fruity fillings, creams and custards, chess pies, over-the-top pies, and even the stout and hearty savory pie. While pie has a reputation for being difficult to master, the book's practical and laid-back tone will help bakers both new and old make the perfect pie for every occasion.
The Hooser Mama Book of Pie also includes tips on technique, fascinating historical anecdotes, and an emphasis on special seasonal recipes, as well as quiches and hand pies. With beautiful, full-color photos and a classic, retro design that recalls the mid-20th century golden age of pie, this book reflects all the warmth and personality of the Hoosier Mama Pie Company's cozy Chicago storefront. The focus on using local produce and employing the farm-to-table philosophy helps home bakers make the freshest, most delicious pies imaginable. Now readers can take a little piece of the Hoosier Mama Pie Company anywhere they go.
Paula Haney on WTTW's Chicago Tonight
Title The Hoosier Mama Book of Pie
Subtitle Recipes, Techniques, and Wisdom from the Hoosier Mama Pie Co.
Author Paula Haney
With Allison Scott
Audience 01 General / trade
Title First Published 15 August 2013
Nb of pages
GTIN13 (EAN13) 9781572841437
Reference no. 978-1-57284-143-7
Publication Date 15 August 2013
Dimensions 8.3 x 9.5 in.
Weight 48 oz.
List Price $29.95
Nb of pages
GTIN13 (EAN13) 9781572847194
Reference no. 978-1-57284-719-4
List Price $9.99
HMBP presskit ( pdf 175 KB )
Paula Haney makes Persimmon Pie on WGN Midday News
Hoosier Mama's Paula Haney talks to WBEZ about pie's triumphant return to Chicago
The AV Club
I'm no stranger to the world of pie making, with my specialty being a lovely pineapple sour cream with a meringue on top. I've always dreamed of opening a pie business, but the idea of making crust after crust every single day seems a little daunting. Fortunately, just down the street from my house and The A.V. Club office is the best little pie store, Hoosier Mama Pie Company. Paula Haney, the owner, just put out a massive cookbook with her recipes—The Hoosier Mama Book Of Pie—and it’s something very special. The almost-400-page tome details Hoosier Mama’s opening and development, as well as Haney’s recipes for everything from crust to biscuits to custard fillings. The photos make everything look delicious and, to the above-average baker, everything seems relatively easy to execute. I haven’t actually made anything from the cookbook yet, but I’m already sure I’ll be buying copies for my mom and grandma come Christmastime, and bringing pies to the office fairly soon.- Marah Eakin
"Everything you could possibly want to know about proper pie making is covered in The Hoosier Mama Book of Pie. No facet of the process is too humble for discussion; the merits of salt in the crust is given as much thought as the best way to combine butter and flour. If you've ever wanted to learn the right way to crimp a pie, or how to make lattice work actually work, this is the book for you."
Chicago Book Review
New York Journal of Books
"With its attractive photos, thorough index, authoritatively warm tone, and mix of recipes that covers all the bases without claiming to be comprehensive, Hoosier Mama should help do just what its author intends: Bring bakers back to pie, not as followers of the latest trend, but as lifetime makers of simple, seasonal, satisfying fare."
"All 124 pies in the book have been on the menu at some point at Hoosier Mama. It's an open book, so to speak. Haney didn't alter her original recipes — not even her seven dough recipes — or hold back any techniques."
Cookbook in the works from Hoosier Mama Pie Co
-Janet Rausa Fuller Feb 28, 2013
"The cookbook is by Paula Haney, the owner of the secrets to the most delicious pies in the world. The book is due out in August… We're stockpiling pie tins in anticipation."
Hoosier Mama Cookbook Coming
-Anthony Todd Feb 28, 2013
Reader comment | Oct 9, 2013, Erammetty
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