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Famous Janet Clarkson Quotes

“The key is gluten. Gluten is a protein with long, elastic molecules which simultaneously enable the dough to be made stronger (by providing structure) and lighter (by enabling the trapping of air bubbles). A lot of gluten means a firm structure, which is ideal for bread, but bad for pastry. Too little gluten means no structure and no air-trapping, so flat bread and tough pastry. The task of the pastry-cook is to get just the right amount of gluten to make the pastry light and crumbly and flaky.”

Food Pie Baking Food Writing Food Anthropology Food History Gluten Global History Pastry

Book:Pie: A Global History

Source: Pie: A Global History

“America has developed a pie tradition unequivocally and unapologetically at the sweet end of the scale, and at no time is this better demonstrated than at Thanksgiving.”

Pie Thanksgiving Holidays Celebrations Pastry

Book:Pie: A Global History

Source: Pie: A Global History

“It could be argued that there is an element of entertainment in every pie, as every pie is inherently a surprise by virtue of its crust.”

Entertainment Pie Pastry

Book:Pie: A Global History

Source: Pie: A Global History

“The First Law of Pies: 'No Pastry, No Pie.”

Book:Pie: A Global History

Source: Pie: A Global History

“We have been careless with our pie repertoire. The demise of apple-pear pie with figs and saffron and orengeado pies are tragic losses.”

Pie Apple Saffron Pear Fig Orengeado

Book:Pie: A Global History

Source: Pie: A Global History