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Apple Pie Perfect : 100 Delicious and Decidedly Different Recipes for America's Favorite Pie Average Customer Review:  Paperback (25 September, 2002) list price: $15.95 -- our price: $13.56 (price subject to change: see help) US | Canada | United Kingdom | Germany | France Editorial Review Ken Haedrich's Apple Pie Perfect celebrates America's most treasured dessert with 100 definitive recipes--everything from a traditional lattice-topped version and Haedrich's parents' brown sugar pie to newer incarnations, including Baked Apple Dumpling Pie, Apple and Brie Pie, and multifruit delights such as Apple-Plum Pie with Coconut Streusel. Apple Pie 101 and then some, the book first offers 10 versatile crust recipes, including the author's favored All-American Double Crust (which requires both butter, for flavor, and shortening, for tender flakiness), plus a delicious whole wheat version, then proceeds to the pies, arranged according to the seasons. The recipes walk would-be pie makers through the process carefully, which should encourage even the baking novice to try their hand. Sidebars include tips (there's even one on how to avoid a floury telephone receiver when called during crust-rolling), lore, and useful subrecipes (like the one for Spiced Ginger Apple Butter), plus a guide to apple varieties. These further expand the book's usefulness. With a section on "handpies"--apple pie for the fingers, like Apple "Calzone" Pie--and recipes like No-Bake Apple Ice Cream Pie that appeal particularly to kids, the book is a sure best-stop for producing a true American food icon. --Arthur Boehm ... Read more Reviews (6)
The layout is clean and clear. Ingredients are delineated by crust, filling, topping, and so on. Direction steps are numbered and broken down into short steps. There's one short spread of color photo pages in the middle of the book, so you can stare at the frozen apple and peanut butter cloud pie and die of sugar shock. We have stumbled across one instance of slightly confused directions so far, but it was easy to figure out how to fix it, and that was the only incident. There's a good index in the back of the book (you can look up recipes by type of apple), and the table of contents lists out each individual pie with page number. Every single recipe we've made from this book has come out completely and utterly delicious. I'm usually disappointed by apple pie, but not by the pies from this cookbook! Even when they aren't my favorite texture or taste, they're still so good that I don't mind! And they're creative and unusual, guaranteed to keep us from ever becoming bored with apple pie again (apple and brie hand pies, anyone?). So if you enjoy apple pie and don't mind straying a little from the beaten path, this cookbook truly is "Apple Pie Perfect."
I like this cookbook very much. I appreciate the simple, direct instructions. I did not have any real problems with the recipes I tried. Note that the author prefers streusel toppings over the traditional 2-crust pie. I find the instructions to remove a blazing hot, half-baked pie out of the oven and pressing toppings onto it with your hands dangerous and not advisable. The author has not solved the problem of a giant air gap under the top crust of a baked pie; he sidesteps the issue by usually recommending a streusel topping, to be applied halfway through baking. The author also lives in the northeast, so much of his comments about different apple varieties apply to those not usually available on the west coast. On the other hand, there are a few missing elements, which is rather surprising for a book that is essentially only one recipe with 99 variations. One would expect some hints and problems that relate to most of the recipes in the book, yet none are forthcoming. Since all the recipes have apples, one would also expect an extended section about apples: seasons, different types, which to choose for which recipe, typical characteristics, etc. However, the information about apples is perfunctory. It should also have a section on preparing apples, rolling the crust, and how to flute the edges (some information on this does finally appear on p. 81 in an easily overlooked sidebar), but this information is mostly lacking; there are a few tips hopelessly scattered in random portions of the text where you will never find them when you need them. Information on slicing apples appears in a side bar on page 41. It would be helpful to have some sort of cross reference to tell you which recipe is best for different apples, for those who come home from the market with a bagful of a particular type of apple in peak season. I also object to the organization: the recipes are grouped into chapters, but the groupings do not make much sense. More disturbingly, all the ingredients are listed in volume measure, but do not include weight equivalents. The author lists flour amounts in cups only, but does describe what method he uses to fill the measuring cups (dip and sweep, spooning, sifting, etc.). The apple amounts are usually listed in cups of cut up apples; this is unfortunate, as one buys apples by the piece or pound, not by the cupful, in the market. The author does not supply equivalents or conversions. All in all, I enjoy having such a large number of recipes for just one thing: apple pies, since I like them very much; you will never run out of new recipes to try. However, any single subject cookbook must be more than just 100 similar recipes jumbled together; it must also cover its subject and its aspects thoroughly and in depth. This book does not meet that standard.
Isbn: 1558322256 |
$13.56 |
apple pie heaven
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Martha Stewart's Pies & Tarts Average Customer Review:  Paperback (30 May, 1992) list price: $20.00 -- our price: $14.00 (price subject to change: see help) US | Canada | United Kingdom | Germany | France Reviews (15)
Isbn: 0517589532 |
$14.00 |
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The Pie and Pastry Bible Average Customer Review: Hardcover (11 November, 1998) list price: $45.00 -- our price: $28.35 (price subject to change: see help) US | Canada | United Kingdom | Germany | France Editorial Review Reading about the ins and outs of baking the perfect, flaky pie crust is a little like reading about how to achieve the perfect golf swing: the proof is in the doing. And it often takes a remarkably intuitive reader to understand exactly what the author is getting at. Not so the work of Rose Levy Beranbaum, the author who gave us The Cake Bible. If ever there was a cookbook author who could place her hands on top of yours, putting you through the proper motions, helping you arrive at just the right touch, Beranbaum is the one. The Pie and Pastry Bible begins with the crust. The author confesses right up front that 21 years ago, when she first began her quest for the perfect crust, "it was a complete mystery to me." She wasn't looking for a once-in-a-lifetime experience, but something she could consistently turn out at a moment's notice. The ideal pie crust, she writes, "has light, flaky layers, but also ... is tender, and nicely browned, with a flavor good enough to eat by itself." In a book that stretches to about 700 pages long, her favorite pie crust is the first recipe: Perfect Flaky and Tender Cream Cheese Pie Crust. Typically, Beranbaum lists the ingredients by measure and weight for three separate sizes of pies, then gives instructions for the food processor or by hand. After 70 pages of pie crusts, tart crusts, and crumb pie crusts of every imaginable make and combination, Beranbaum starts with fruit pies. Her first (of many) detailed charts shows exactly what her ratios are of fruit to sugar to cornstarch. Then each recipe (start with The Best All American Apple Pie) includes pointers for success as well as several variations on the theme. Under the headline "Understanding," Beranbaum goes that extra mile by taking the trouble to explain just why something works the way it does. If you are only going to own one cookbook for pie and pastry recipes of every imaginable stripe and combination, you can't go wrong with this one. It's the Bible, after all. --Schuyler Ingle ... Read more Reviews (60)
Isbn: 0684813483 |
$28.35 |
Wait for the 2nd edition of this book
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Icebox Pies Average Customer Review: Paperback (June, 2002) list price: $16.95 -- our price: $14.41 (price subject to change: see help) US | Canada | United Kingdom | Germany | France Editorial Review In Icebox Pies, Lauren Chattman offers 100 recipes that will sweeten the stigma of the standard homemade no-bake pie. Thanks to Chattman, what used to seem only appropriate for the church bake sale has been refined with a chic twist. Though she offers the basic graham-cracker-crust recipe, she also includes an array of crusts that use lemon nut cookies, amaretti cookies, zwieback, and gingersnaps. Her featured fillings include the traditional lineup of no-bake pies (Chocolate Mousse Pie and Cookies and Cream Ice Cream Pie, among others), but the trendy and unusual recipes are what make this cookbook a lot of fun. Raspberry and Cocoa Mascarpone Cream Pie, Caramelized Pineapple and Cream Cheese Pie, and Cranberry and Butterscotch Chip Ice Cream Pie are just a few examples of delicious flavor combinations. The author also recommends toppings that range from Maple Walnut Sauce to Cranberry Dessert Sauce to Nougatine. (All filling recipes feature several suggestions for complementary crust choices and toppings.) With this book, Chattman provides a variety of no-bake pie options--guaranteed not to burn--that are interesting and elegant. --Teresa Simanton ... Read more Reviews (6)
I am glad somone wrote this book. The whole spectrum of old fashioned pies that do not get baked has virtually disappeared; to get a recipe, you will need to consult a cookbook that is at least 30 years old. This isashame, as many of these pies are easy to do and taste fabulous, and are definitely worth doing in your home (but probably not as a restaurant dessert).There is a lot of history in this collection of pie recipes. The first chapter has 15 recipes for pie crusts. Fortunately for us clumsy people, all of them are based on cookies or crackers that you crush in a food processor. No doughs or rolling pins here. You just press it into a pie pan and bake for a few minutes. My complaint here is that all of them are either very sweet (from using packaged cookies, which is very clever) or strongly flavored (from graham crackers). I could not find one that was relatively neutral in flavor. There are roughly 70 or so pie recipes. They include mousses and custards (20), chocolate (17), fruit (10), ice cream (17), showstoppers (7). The crusts and finishing touches are listed as suggestions at the end of each pie filling recipe, so you get to choose what you want and can vary them if you want. The fillings are mainly based on cornstarch (custards and pastry cream), whipped cream (cream pies), whipped egg whites, and gelatin (variously bavarian cream, chiffons, mousses, etc., although the author does not always use these terms as appropriate).There are many varied fillings, including a few cheesecakes and some fruit pies. My complaints are few. Some of the caption texts are pastel colored fonts which are sometimes hard to read. Some of the cooking procedures are unusual and called for extra steps, but are easy to follow and always worked. There is also an occassional lack of detail in the procedures, such as making caramel or mixing melted chocolate into a cold substrate like whipped cream.
Isbn: 1558322132 |
$14.41 |
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How to Make a Pie Average Customer Review:  Hardcover (01 July, 1996) list price: $14.95 US | Canada | United Kingdom | Germany | France Editorial Review Pie-making novices and experts alike will welcome How to Make a Pie, a succinct tutorial on the art. In fewer than 100 pages it provides illustrated, step-by-step instructions for preparing perfect pie crusts and fillings--recipes, tips, and information that all cooks can use. Acknowledging the fear that besets so many would-be pie makers, the book provides a model introduction to crust making, expertly delineating the preparation of crusts for pie shells, both prebaked and filled and baked. Exemplary recipes for apple, custard, pumpkin, pecan, lemon meringue, and cream pies, among others, follow, with variations like Do-Ahead Fresh Apple Pie and Triple Chocolate Chunk Pecan Pie. Throughout, underlying techniques are explored and illustrated (the rolling out of pie dough is one), and sensible tips abound (an instant-read thermometer takes all the guesswork out of custard pie making). A true primer, the book is part of the Cook's Illustrated Library series. Like the magazine, the books are dedicated to presenting tried-and-perfected recipes and cooking techniques in a concise, approachable way. --Arthur Boehm ... Read more Reviews (4)
This is a concise, short book, and the best primer on pies you could ever have.It's going to make all my pie-making better, even when I dig back into the big books.People noticed an improvement from my already great pies with the first one I baked out of this small collection.Worth every penny.
Isbn: 0936184167 |
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Pot Pies : Comfort Food Under Cover Average Customer Review:  Hardcover (18 January, 2000) list price: $24.95 US | Canada | United Kingdom | Germany | France Editorial Review Diane Phillips lures you into her cookbook with a picture of the perfect pot pie, topped with a lid of golden-brown, flaky crust. Inside this cookbook, though, you'll find that what Phillips offers is not your grandmother's labor-intensive pot pie. Indeed, most of the 75 recipes are suited to the limited time and dietary desires of today's cooks. Her easy-to-assemble fillings emphasize chicken breast, lean meat, and other healthful ingredients, while the toppings can be put together in a snap. About the only old-fashioned thing Phillips keeps in her pot pies is lots of full, intense flavor. The first recipe, Chicken Bouillabaisse with Rouille Crust, tells it all. The filling consists of boneless thighs simmered with white wine, saffron, tomatoes, and rice. For a crust, you spread toasted slices of French bread with a garlicky red pepper and olive oil purée, set them over thecasserole-like filling, and bake until everything is bubbling hot. Reading on, you realize that Phillips sees a pot pie simply as something covered by a layer of something. Ryan's Pie, chicken chunks in thyme-perfumed cream sauce under a puff pastry lid, is as close to classic as she gets. From there, you find such combinations as turkey meatloaf baked under a layer of mashed potatoes enriched with bacon and sour cream, and lean pork, stewed Tuscan-style with red wine and vegetables, served under a polenta crust. Phillips is so creative in working her idea that you are fascinated even by the delicious-looking results from her most fanciful flights, in which everything from tortillas and risotto to slices of sautéed eggplant, mashed beans, ratatouille, and a blue-cheese custard serve as toppings. Among the least-expected choices are a stir-fry topped with a pancake of pan-crisped noodles, and sautéed fish covered with mango salsa and passed under the broiler. Phillips tells when you can make a dish in steps, and how long each one keeps in the refrigerator and in the freezer. For those concerned about fat, she tells how to substitute leaner choices in place of cheese, cream, and butter. If you like casserole cooking, want to get stimulating variety for basics like boneless chicken, and appreciate the value of one-dish meals, Pot Pies will be a pleasing kitchen companion. --Dana Jacobi ... Read more Reviews (9)
This is a great book, one that I am glad that we bought. So far, we?ve made Ryan?s Pie (p. 46), Beef Filets with Wild Mushroom and Maytag Blue Cheese Topping (p. 77), and (my personal favorite) Mom?s Beef Stew Topped with Sage Parmesan Biscuits (p.88). This is a great book, full of easy-to-make recipes; I highly recommend it!
Isbn: 0385494580 |
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Pies & Tarts (Maida Heatter Classic Library) Average Customer Review: Hardcover (01 November, 1997) list price: $22.95 -- our price: $15.61 (price subject to change: see help) US | Canada | United Kingdom | Germany | France Editorial Review There is no better way to impress a houseguest than with a dessert by Maida Heatter. While this is not a cookbook for beginners (some of the recipes run three pages in length), those who venture forth to try Heatter's masterpieces will not be disappointed. The Queen of Desserts, as she has been called for decades, has included handy cooking basics, from the best way to wash blueberries to how to tell if you really have a pint of strawberries (it will actually measure a quart and will weigh a pound). Her recipes are the stuff of heaven: Savannah Banana Pie with Macaroon Crust, Coffee and Cognac Cream Pie, Pear and Almond Tart, and Washington State Cherry Cobbler. Heatter's recipes, while on the longish side, are simple to follow. You'll pick up tips for making pies perfect and learn the difference between a buckle, a crisp, a cobbler, a crumble, and a betty. The book goes beyond tarts and pies to include other desserts such as bread puddings, flans, soufflés, ices, sorbets, and mousses. ... Read more Reviews (2)
Isbn: 0836250753 |
$15.61 |
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American Pie: Slices of Life (and Pie) from America's Back Roads Average Customer Review: Hardcover (30 April, 2002) list price: $23.95 US | Canada | United Kingdom | Germany | France Editorial Review Is there any dish more American than pie? Seeking to determine its unique place in our cultural and culinary life, journalist Pascale Le Draoulec's American Pie: Slices of Life (and Pie) from America's Back Roads chronicles the author's cross-country pie hunt. Her search by car--from San Francisco to New York--uncovers every native pie variety, from Montana huckleberry to Pennsylvania shoofly; it also reveals, perhaps predictably, an America of towns with 60 churches for 2,500 inhabitants and "white-haired women with calloused rolling pin palms," a breed sadly in decline, as is pie making, which takes time we don't seem to have. Still, pie makers like Oklahoma's Leoda Mueller (coconut cream) and Minnesota's Lola Nebel (raspberry pear) are out there, and for many of them fixing pies remains a link to the past, present, and self. Le Draoulec's journey is also a personal one. Besides learning that we're a land that often likes its pie crusts purchased pre-made, or prepared with butter-flavored Crisco (how quickly we embrace industrial foods!), Le Draoulec completes a pie-bracketed journey of her own, from an unsettled West Coast life to domesticity and an impending marriage in the East. There she plans to bake a marriage pie, "huckleberry and peach, like the one [she] loved at the Spruce Café in Montana." If Le Draoulec doesn't usually manage to get under her characters' skin, and if her narrative lacks conclusiveness, she nonetheless provides an arresting look at an iconic food whose place is both entrenched and precarious. The book includes photos and 25 recipes from the pie makers, such as Mildred Snook's Sour Cream Raisin Pie, Bufford's Dad's Buttermilk Pie, and Mamma Millsap's Open-Faced Apple Pie. --Arthur Boehm ... Read more Reviews (27)
Le Draoulec has a love of small-town America that gives this delightful book the flavor of a Charles Kurault essay. She spent several weeks crossing the United States with two simple rules -- stay off the big freeways and look for great pie. To add to the fun, she took a girlfriend, someone who had explored Australia but never small-town America. The two set off into the unknown, and quickly give themselves over to this delightful adventure.("We tossed our running shoes in the trunk, and that's where they stayed for the next three weeks.") As a lover of pie, a baker of pie, as someone who often takes trips on the small roads and who loves to stop at non-chain restaurants, I loved the idea. Le Draoulec delivers. This book is as sweet, wholesome and gently spicy as a good homemade apple pie. But wait... did I mention the recipes? She didn't just find pie, she came back with recipes! I have tried just a few, and each so far has been great. Underlying all this great material is the fact that Pascale Le Draoulec can write. She has a wonderfully light touch with langauge -- never awkward. Her literary references land as fun, mind-expanding, rather than reminder's of the author's education. And, yes, reading a book with this much love in it can change your life. I am more likely now to go ahead and order dessert when I see pie on the menu, and I am more likely to stop in a small, independent restaurant where I might find pie. Just last week, I got to tell an Austin chef how good her pie is. She glowed. My husband just sat back, smiled, and watched the two of us share our passion for pie. As soon as you start talking pie with someone, you're not strangers anymore. ... Read more Isbn: 0060197366 |
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Cobblers, Crisps, and Deep-Dish Pies (American Baking Classics) Average Customer Review: Hardcover (01 May, 1995) list price: $15.00 US | Canada | United Kingdom | Germany | France Reviews (2)
Isbn: 0060167491 |
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Great Pies & Tarts Average Customer Review: Hardcover (07 April, 1998) list price: $35.00 US | Canada | United Kingdom | Germany | France Editorial Review For anyone interested in baking terrific pies and tarts, this is the book to own. Such a fuss is made over pie and tart disasters, over the uncanny inability of some to make a perfect pie crust dough and whatnot, and really, to no end. So what? Go work on your perfect golf swing. The thrill is in the trying, again and again, and Walter makes you want to try. Two minor caveats: The layout for the front end of the book, which includes the vital section called "The Primer," is unfortunate. It's all but impossible to look at for any length of time, let alone to read and study. Page after page of four columns of black type per page is tiresome on the eyes. If Carole Walter baked pies that looked like this layout, she'd be thrown out of the state fair. The other minor note is the extensive use of the food processor. Either have one first, or buy one with this book. Beyond that, the challenge is clear. If Fruity Viennese Linzer Tart sounds good to you, this is the place to learn absolutely everything you need to know to make it. Or how about the classic Key Lime Pie? Or a White Chocolate Caffe Tart? If you get into this book and embrace the idea that practice makes perfect, or thereabouts, you are in for some exciting baking. The pastry doughs and crunchy shells are worth the price of admission, because once mastered, your only limitations for mixing up shells and ingredients are your own imagination. Carole Walter may have written the greatest liberation text of the year. You shall overcome any residual fear you might have of trying your hand at pie and tart baking if you follow this book from page one to the sweet, sweet end. -- Schuyler Ingle ... Read more Reviews (7)
The filling descriptionssound so good that I'm willing to give it one more try . . . ... Read more Isbn: 051770398X |
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All-Clad Stainless Mixing Bowl Set Average Customer Review: Kitchen list price: $158.50 US | Canada | United Kingdom | Germany | France Editorial Review Renowned worldwide for its cookware collections, All-Clad now makes kitchen accessories, and that's welcome news to serious and professional cooks. This set of gorgeous mixing bowls is a perfect example. Made of heavy 18/10 stainless steel polished to a deep, gleaming mirror finish, they're stain- and corrosion-resistant and nonreactive to acidic foods like salad dressings and marinades. Their side handles are generously sized and cleverly angled to provide an exceptionally firm grip when whisking egg whites or whipping cream, and the rolled edges permit pouring without dripping. The set consists of a 5-quart bowl (10 inches in diameter), a 3-quart bowl (8-1/2 inches in diameter), and a 1-1/2-quart bowl (7 inches in diameter) that nest inside one another. The bowls are dishwasher-safe and carry a lifetime warranty against defects. --Fred Brack ... Read more Features Reviews (7)
The base is a good size and there is no danger that anything could tip over, that is unless you tip it over!Top quality and excellent design!And this 3 bowl set is also a great value!Highly recommended!
Asin: B00005AL8P |
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SilverStone Nonstick Pastry Blender Average Customer Review: Kitchen (15 September, 2000) list price: $11.99 US | Canada | United Kingdom | Germany | France Editorial Review Another piece of pie? You bet. Whip up flaky pie crusts and other delicate doughs with this nonstick pastry blender. The blender's wide, oval handle has a soft rubber grip on its underside, so your hand won't slip whether wet or dry. The six evenly spaced wires blend pastry dough in no time. And the best part? The blender features DuPont's SilverStone nonstick surface (say goodbye to caked-on flour), and it's also dishwasher-safe (say hello to easy cleanup). Keep it away from sharp utensils to prevent damage to the nonstick coating. --Doree Armstrong ... Read more Features Reviews (1)
Asin: B00004UDRD |
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Hardwood Rolling Pin Average Customer Review: Kitchen list price: $9.99 US | Canada | United Kingdom | Germany | France Reviews (1)
Asin: B0000642CS |
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All-Clad Gold Standard Pie Plate Average Customer Review: Kitchen list price: $80.00 -- our price: $79.99 (price subject to change: see help) US | Canada | United Kingdom | Germany | France Features Reviews (1)
The plate's appearance is contemporary and classic so that it can be served from the table if one chooses.And, of course, it is dishwasher safe.I might add that it comes from our dishwasher sparkling and bright, as if it were new. It's my understanding that All-Clad was designed in the beginning for use by professional chefs.Well, I'm far from a topnotch chef but I certainly use All-Clad and love it! ... Read more Asin: B0000696J8 |
$79.99 |
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Emile Henry Le Potier Individual Pie Dish, Set of 2, Blue Kitchen list price: $30.00 -- our price: $30.00 (price subject to change: see help) US | Canada | United Kingdom | Germany | France Features Asin: B0000636VV |
$30.00 |
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Rösle Pie Server Average Customer Review:  Kitchen list price: $35.99 -- our price: $27.00 (price subject to change: see help) US | Canada | United Kingdom | Germany | France Editorial Review One of Rösle's superb kitchen tools, this 11.8-inch triangularserver slips easily under wedges of pies, cakes, and other pastries.Its 7-by-2-inch head has one serrated edge and one straight, offeringtwo cutting options. Like all Rösle tools, utensils, and Open Kitchenstorage components, the server is made of 18/10 stainless steel forrustproof beauty and long-lasting durability. The round handle has asatin finish to conceal finger marks. The handle is sealed againstwater and has a hanging ring so the server can be conveniently storedon a hook in the Open Kitchen system of Rösle basic rails and Gridwallsor hung on any hook or peg. The server is sturdy, balanced, andexceptionally comfortable in the hand. All Rösle products are made inGermany, are dishwasher-safe, and carry a lifetime warranty againstdefects. --Fred Brack ... Read more Features Reviews (2)
Asin: B000063Y8O |
$27.00 |
Poor Quality - Overpriced| 1-16 of 16 1 |
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