I have to tell you that I spent farrrrr too long looking at Gesine's cookbooks and the pictures she's posted online as I was preparing this post. Her work is so gorgeous - I consider it poetry on a plate - that it was everything I could do not to take fork and knife to my screen. I can't do the food or her justice in this small post, so I urge you to check out Gesine's blog and books as soon as you're done here. Or earlier, if you need a fix!
Was it later experiences that led you to devote a whole cookbook to the sweet and savory joy of piedom? Or was pie a major part of your childhood?
No. Not in the American sense. But I did have tarts galore in the German/Austrian style which are just pies under another name. It wasn't until I grew up that I was able to dive into the splendiferous world of pie, American style. The double crusteds, the creams. The mile highs and the crumbles. I love them all.
You make the most gorgeous looking food. Is there anything, pie or not, that sticks out in your head as gorgeous and actually bake-able by, say, someone with my limited skills?
Absolutely. I suggest starting with a simple free form pie, one that doesn't even require a pie pan. And with a simple blueberry filling that only requires you to do a little tossing and coating, you'll have a delicious pie in no time.
Do you have a favorite pie or pie recipe?
I'm partial to cream pies. Chocolate cream in particular. With a puff pastry crust, a little chocolate ganache coating the crust and then light and airy chocolate cream in the middle, nothing better.
Is it important to know the difference between a crisp, a crumble, a brown betty, and a cobbler?
It's only important that you know what you like eating. And all are tasty, so knowing the difference really isn't crucial. (Greg's note: thank goodness, cuz I never do!)
I know you do some classes, and I see you on TV and all that... but what can we look for coming up?
A book for the go to baker who's required to have all kinds of tricks in his or her baking quiver, from decadent treats, to gluten-free, to dairy & egg free to healthy. I'll have options for everyone.
I can't wait, personally, for a healthy pecan pie ala mode :-)
My thanks to Gesine for stopping by. Now go check out her books - she can flat out tell a story, too. And actually...
Don't forget to enter for a chance to win Gesine's Pie it Forward and my own 14 Fibs of Gregory K.!