The Four & Twenty Blackbirds Pie Book: Uncommon Recipes from the Celebrated Brooklyn Pie Shop (Emily and Melissa Elsen)
It’s hard to think of a place that epitomizes the Brooklyn culinary craze more than Four & Twenty Blackbirds. The small pie and coffee shop, which opened on a derelict avenue in 2010, has in a few short years won wild and unbridled acclaim from just about every corner of the gastro-establishment. For once, the praise is well-deserved. Sisters Emily and Melissa Elsen, who learned pie-making from their mother and aunts at a family restaurant in South Dakota, have elevated the artform to supernatural realms. Their new cookbook, written with the energy and rigor you’d expect from expert bakers, is an inexhaustible trove of decadent, earth-shattering recipes, including ones for rosemary honey shoofly pie, maple lime custard, buttered rum cream pie, and the shop’s signature, salted caramel apple. [$30; birdsblack.com]
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