An itinerant pie guru, McDermott leads baking workshops across the country. Her substantial (352 pages) collection of recipes and instruction begins with nearly 100 pages of advice on equipment and coverage of that all-important (but sometimes daunting) task of making a crust. Her many doughs include an array of gluten-free options, as well as vegan ones. The pies themselves have a charming, comforting aura, with versions of huckleberry, strawberry rhubarb, and concord grape pies supplemented by some more playful updates: Shaker blood orange, banana rum caramel coconut, summer ratatouille.
Color photographs throughout. Hardcover.