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The Pie Project
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About the Author

Phoebe Wood is food editor at one of Australia's leading high-end food magazines, Delicious. Kirsten Jenkins is a food stylist and also a former food editor for Donna Hay. The pair met working together on SBS's food magazine Feast.

Phoebe became a pie convert after spending time in New York, where pie is perennial, and she quickly discovered that you can't escape a Thanksgiving without the sweet bliss of a pecan or pumpkin pie.

She says she decided to experiment with her own crusts and fillings and realised what a crowd pleaser pie can be. Kirsten shared Phoebe's aesthetic, and love of pies. They dreamt up this project as a vehicle to inspire a relatively unexplored dessert trend in Australia. Phoebe has written the recipes, they sourced props together, and Kirsten styled and took the photographs at Phoebe's parents' farm at Bathurst. A small, but efficient team of two.

Reviews

"From cold to hot, and hand pies to recipes for cheats, The Pie Project is the perfect compendium for anyone who has ever wanted to master the art of pie." - Australian Traveller

"The Pie Project speaks to home cooks with a penchant for satisfying, honesttogoodness food." - SBS Food"The ultimate comfort food, indulge your cold weather food cravings and cook from this heartwarming cookbook." - New Idea

"This cookbook includes every pie you can imagine (from golden syrup and chocolate pecan pie to blackberry and ginger pie) and will have you drooling by a few pages in." The Australian, WISH

"completely addictive and kind to the pastry novice" - Weekend West"The handbook for all things pie" - Brisbane News"Inventive serving suggestions and appealing photography make this book a family keepsake." - The Weekly Review (Stonnington)

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