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Ken Haedrich

Ken Haedrich
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Ken self published his first books. Not only did he write and market them, he also printed and bound the books himself. He sold them from his pickup, driving the backroads of New England and hawking them door-to-door.

Ken Haedrich
Ken's Featured Recipe
Traditional Lattice-Top Apple Pie

Click here for recipe

 

Ken Haedrich is a veteran food journalist, cookbook author, and cooking teacher whose career with all-things-food spans 35 years. He credits his love for the written word and kitchen to his father - a serial apple pie maker - and his mother, “whose idea of a dysfunctional family,” Ken once wrote, “was one that didn’t have at least three desserts on hand at any given time.”

 

A self-taught cook, Ken has written - to date - thirteen cookbooks and received numerous accolades for his work. His Home For The Holidays, first published in 1992, was a recipient of The Julia Child Cookbook Award. His bestselling Pie was chosen by Amazon as the best cookbook of the year in 2004 and named one of the top 7 baking books of the last 25 years by Cooking Light magazine. His most recent book - Comfort Food - has just been published by The Old Farmer’s Almanac.

 

Ken has written hundreds of magazine articles and his credits include National Geographic Traveler, Real Simple, Bon Appetit, Better Homes & Gardens, Food & Wine, Yankee and dozens more.

 

Ken’s love affair with baking has taken him online with the launch of his website The Pie Academy, where he teaches the nuts and bolts of pie making to novice and veteran pie makers alike. “The best part of what I do is teaching others how to bake,” says Ken, “and The Pie Academy allows me to do this on a grand scale, in particular with online video.” One of the cornerstones of The Pie Academy is his new video training course, The No-More-Tears Pie Pastry Course.

 

Ken started ThePieAcademy.com, which he's set up to help both novice and experienced pie makers become better bakers. 

 

When Ken isn’t in the kitchen, he and his wife Bev enjoy exploring the Lowcountry of South Carolina, where they make their home.

 

Latest Recipes

All-American Double Crust

To my mind, an all-American crust should include butter, for great flavor; vegetable shortening, for tenderness and flakiness; and white ...

(1 Votes)

Butter Pie Pastry

This is the workhorse of my pie pastry repertoire. It has a great buttery flavor, it’s easy to roll, and it holds up beautifully in the p...

(1 Votes)

Traditional Lattice-Top Apple Pie

This is the classic lattice-top apple pie that you’d expect to be served at a great country inn or New England diner: a basic apple pie–t...

(1 Votes)

Harvest Pie with Autumn Leaves

Here’s a pie I love to make when the leaves are turning, the pumpkins are crowding farm stand shelves, and the pie-baking bug has bitten ...

(1 Votes)

Blueberry Apple Lattice Pie

I like to mix other fruits with apples in my lattice-top pies, in part because with plain apple, the crust and filling are essentially th...

(1 Votes)

Apple Cherry Pie with Coconut Almond Crumb Topping

Sweet summer cherries, coconut, and almonds make for an irresistible pie combination. I can’t get sour cherries often, but when I can, I ...

(1 Votes)

Flaky Cream Cheese Pastry

I love this fine, tender pastry. It’s about the only pastry I use to make hand pies (turnovers), and it’s the perfect choice for thin, de...

(1 Votes)

Apple Pizza Pie

If you like bready things, you’ll love this pastry-and this pizza pie. It’s a yeasted pastry, based on the French pastry used for galette...

(1 Votes)

Yeasted Butter Pastry

This pastry is a dream. I use it for a couple of my apple pies, notably Apple Pizza Pie. As I say in that recipe, you may like this pastr...

(1 Votes)

Apple and Pear Hand Pies with Raisins and Walnuts

The previous hand pie recipe uses sliced apples on a bed of apricot preserves. This one uses chopped apples and pears mixed with walnuts,...

(1 Votes)

Farm-Style Buttermilk Pie with Fried Apple Rings

I’ve never actually seen a recipe like this in an old cookbook, but it’s the sort of pie one imagines might have been served on farms of ...

(1 Votes)

Frozen Apple and Peanut Butter Cloud Pie

When people tick off their personal lists of things they like to eat with apples, peanut butter often comes out near the top. Thus it was...

(1 Votes)

Graham Cracker Crust

Here is the recipe for graham cracker crust that I’ve been using for years. For best results, press this into your pan right after you ma...

(1 Votes)

Bev’s Apple Crumb Birthday Pie

My better half, Bev, is such an apple pie lover that she prefers it to birthday cake, and I’m happy to oblige on her special day. The pie...

(1 Votes)

Not-Quite-a-Mile High Apple Ginger Pie

My first encounter with a mile-high pie was when I worked at a small bakery in New Jersey, before moving to New Hampshire. The fellow I w...

(1 Votes)

Smokin’ Chef’s Salad

A chef’s salad, when it rises above some of the conventions that make it feel like it’s stuck in the 1950s or ’60s, is really an excellen...

(1 Votes)

Farm Country Vegetable Beef Soup

In his James Beard’s American Cookery—which I have a 1972 copy of, published by Little, Brown—Beard titles my inspiration for this soup “...

(1 Votes)

Wheaten Parker House Rolls

These are the rolls made famous by Boston’s Parker House hotel. Beard called them one of America’s most delicious rolls, and I agree hear...

(1 Votes)

Cold Broccoli Salad with Creamy Mustard Dressing

I love broccoli, hot or cold. So do my kids; it seems to be one of the more kid-friendly vegetables out there. Here’s a salad that most p...

(1 Votes)

Zingerman’s Bulgarian Cucumber Soup

This recipe was generously given to me by Ari Weinzwieg, one of the founding partners of the famous Zingerman’s deli in Ann Arbor, Michig...

(1 Votes)

Curried Carrot and Pineapple Soup

This soup has lots of carrots, so it must be good for your vision. It’s a great winter soup, for those times when nothing in the produce ...

(1 Votes)

Cheesy Potato and Cauliflower Chowder

I love rich, cheesy soups. They’re something you seldom find in restaurants, among other reasons, because a good one gets its body from l...

(1 Votes)

Raw Vegetable Salad with Blue Cheese Dip

There’s an art to serving raw vegetables with dip. First, the vegetables must be agreeably bite sized. I cringe when I see veggies the si...

(1 Votes)

Cabbage Soup with Parmesan Potato Gnocchi

I’m quite fond of cabbage soup, in part because it’s bulky, has great flavor when cooked, and is inexpensive. What more could you ask for...

(1 Votes)

Parmesan Potato Gnocchi

Whenever I make these, I’m reminded how easy they are to prepare. And fun. I enjoy the handwork of rolling and cutting the dough, then ro...

(1 Votes)

Spicy Black Bean Soup

I make exceptions, but I think most bean soups taste best when you start with dried beans—instead of canned—and use some of the bean cook...

(1 Votes)

Leftover Steak Salad with Parmesan Peppercorn Ranch Dressing

Here’s a novel use for leftover steak: slicing it very thin and serving it in this Texas-style chef’s salad.

(1 Votes)
Cookbooks, etc

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