50 Pies, 50 States

“A fine example of how I wish more people approached writing cookbooks: by asking me to cook and eat a bunch of pie, but also by having an extremely unique, gripping, fun story to tell… I really hope she’s planning a sequel.”–Adam Rothbarth, Vice
“Characterfully written and brightly designed and illustrated, this original book invites the reader to explore each state through its food.”–Delicious Magazine
“Perfect for pie lovers, American geography aficionados, and immigrants alike, 50 Pies, 50 States is truly a love letter to America’s food diversity. Full of beautiful photographs, delicious recipes, and charming anecdotes, 50 Pies, 50 States makes a welcome addition to any baker’s library.”–Shelf Awareness
“To reiterate: pie is delicious. History is fascinating. What’s not to like about a book that combines the two?”–insidehook.com
“50 Pies, 50 States is so much fun to peruse, much less bake from. Fong’s travels across the country, meeting people and eating pie made me want to take a road trip, preferably in her passenger seat… The pies are amazing–Washington state is Rainier Cherry and Apple Pie with Potato Chip Crumble–and so is the author’s voice on the page.”–Seira Wilson, Amazon Editor
“A treat and a worthy addition to cooking collections.”–Library Journal
“50 Pies, 50 States is filled with deliciously unique pie recipes, such as Sweet Tea Peach and Ruby Red Grapefruit, as well as more traditional ones, like Mississippi Mud Pie. A love letter to every state, it is also the deeply personal story of Stacey’s journey to find ‘home.’ And we–her lucky ‘pie trip buddies’–can cozy up in the passenger seat and enjoy the ride.”–Jessie Sheehan, author of Snackable Bakes
“So much more than a cookbook, 50 Pies, 50 States is the most touching story of love, discovery, and belonging, all through the lens of mouthwatering pies. You’ll want to bake all of them again and again!”–Caroline Schiff, author of The Sweet Side of Sourdough
“Stacey’s truly unique and personal exploration of pie through her life experience and creative vision is an absolute joy to read. Her inventive recipes are what making pie is all about: sharing diverse cultures, traditions, and favorite flavors with those you love.”–Emily Elsen and Melissa Elsen, authors of The Four & Twenty Blackbirds Pie Book
“This book is everything we need more of right now. Thank you, Stacey, for capturing the heart and soul of American baking on every delicious page!”–Cheryl Day, author of Cheryl Day’s Treasury of Southern Baking

Stacey Mei Yan Fong is a home baker living in Brooklyn, NY. She was born in Singapore, lived in Indonesia, grew up in Hong Kong, and moved to the States to pursue a degree from the Savannah College of Art and Design. She spent a decade designing in the fashion industry, and during that time she launched her “50 Pies 50 States” project which led to her slinging pies at Four and Twenty Blackbirds Pie Shop. Now, her pies have been featured by CBS Sunday Morning, NPR, Eater, and beyond.

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