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| Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie | 
 enlarge | Author: Ken Haedrich
Brand: HARVARD COMMON PRESS
Category: Book
List Price: $27.95
Buy New: $16.71
You Save: $11.24 (40%)
New (25) Used (10) from $11.96
Avg. Customer Rating:  26 reviews
Sales Rank: 5905
Media: Paperback
Number Of Items: 1
Pages: 608
Shipping Weight (lbs): 3.2
Dimensions (in): 9 x 7.9 x 1.9
MPN: 52495
ISBN: 155832254X
Dewey Decimal Number: 641.8652
EAN: 9781558322547
ASIN: 155832254X
Publication Date: September 2004
Availability: Usually ships in 1-2 business days
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| Customer Reviews:
don't have to be a pie lover to love this book June 10, 2006
4 out of 4 found this review helpful
This book is not a feast for the eyes as there are very few photos. However, I love this book for the information that is included along with each recipe (as much as I love reading the lucious recipes!). The writing is very conversational, not condescending. Even if you don't bake, you'll be tempted to try most of the recipes in this book. Don't want to spend the effort for a lemon meringue pie? Try the "10-minute" version. Don't want to spend the effort to make your own crust? Read the reviews of store-bought ones to make your best choice. Or perhaps you are looking for a new one to try -- there are over 20 different crust recipes!
I also like that the recipes are not made-up fancy ideas but tried and true (many from restaurants). The author's notes are included for each recipe, noting where the recipe originated, what type of pan he uses for this particular recipe, options for different types of crusts, tips he found useful for working with the ingredients.
Despite it's thickness, the paperback cover seems sturdy enough to withstand many years of use.
excellent! January 17, 2006
5 out of 5 found this review helpful
Very well written, has just about any pie recipe you could be looking for and then some. He has a huge selection of just crust recipes alone, plus numerous ways to make them (i.e. by hand, food processor, electric mixer.) Just for the crust recipes alone this book is worth having, in my opinion.
His directions are clear and and easy to follow. This book is a good choice for both the beginner or experienced baker. He discusses various types of pie pans, when to choose a particular type of crust, etc. Which as any experienced baker knows, these things make a huge difference in the quality of the finished product.
At first glance this book was mind boggling in the number of recipes to choose from. After perusing the book I chose a few to make for Thanksgiving and Christmas, and they turned out well.
Great for chefs with any amount of experience November 27, 2005
4 out of 4 found this review helpful
This book is incredibly articulate and well thought out - it is easy to navigate and even easier to follow the recipes. It explains why it is necessary to do things a certain way and what to look for during the mxing/baking process to ensure your pie will have the right texture. It also leaves room for creativity and improvisation for bakers with more experience, as it diagrams the art of pie-making by carefully explaining the basics and showing you when and where digression from the recipe would be optimal.
Great Pies October 16, 2005
3 out of 3 found this review helpful
I have tried three pies from this book, and they are truly the best that I've ever had...my wife cannot stop backing them. The directions are very well spelled out and the result is amazing. Pies for any occasion and all of them so far have been great.
Mmmmm September 29, 2005
2 out of 2 found this review helpful
This is an incredibly great book. I'm not just saying that because I love pie, either. The crust is always the trickiest part of pie-making for me, but this book has instructions and recipes that seem foolproof and so easy! Easily the best crust I've ever made. The only caveat I would add is that some information -- such as info on apples or how to roll out dough -- is almost randomly distributed throughout the book. When it's needed the page number is given, but I like my books to be a little more sequentially ordered.
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