The Perfect Pie: More Than 125 All-Time Favorite Pies & Tarts
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Book Overview
A warm slice of apple pie with a scoop of cold vanilla ice cream. A not-too-tart sour cherry pie with a soft, flaky, almond-scented crust.??A towering lemon meringue pie with a tart lemony filling and... This description may be from another edition of this product.
Format:Paperback
Language:English
ISBN:0767902629
ISBN13:9780767902625
Release Date:June 2000
Publisher:Broadway Books
Length:374 Pages
Weight:1.48 lbs.
Dimensions:1.0" x 7.1" x 9.1"
Customer Reviews
4 ratings
Not Perfect but Pretty Darn Good
Published by Thriftbooks.com User , 16 years ago
I have only tried the Lemon Meringue recipe but it is to die for--and I'm not even Lemon Meringue pie fan! She included with it the No-Fail Meringue recipe, which is great--as long as you don't overbeat the meringue like I did the first time. She also included Ruth Lawrence's Blackberry Pie recipe, which is in her other pie book. Don't try any other--it's marvelous! She adds a lot of variations, which can be a bit confusing. Some of them should have been recipes on their own. There are no photos, so some people will never like this book. There are so many good-looking recipes, I could be kept busy making a pie most every day! I have favorites from other sources, so I can't say this book is perfect, but it's pretty darn good and worth having if you love to bake pies.
Pies, Tarts, Pastries, Dumplings, Apple Crisp, and More
Published by Thriftbooks.com User , 20 years ago
Each section provides a detailed tutorial followed by a variety of recipes. There are a wide number of crusts and fillings available to suit any need or occasion.
Lots of good info
Published by Thriftbooks.com User , 22 years ago
I had never made a pie before reading this book, but I was interested, so I picked up a copy. It has a lot of good recipes and advice for the price, and the sections in the beginning about the different ingredients and their roles in pie fillings and crusts were very helpful. I don't like just following the steps in a recipe. I really like to know what's going on in the bowl/pan, and her details really helped me get a feel for how the process of making a pie should work.
ALL YOU'LL EVER NEED TO KNOW ABOUT PIES
Published by Thriftbooks.com User , 24 years ago
IF IT HAS A CRUST AND YOU CALL IT DESSERT, SUSAN G. PURDY PRESENTS IT TO YOU IN THIS COOK BOOK. SHE DISPLAYS HER ENCYCLOPEDIC KNOWLEDGE ABOUT PIES IN LOGICAL PIE-MAKING ORDER AND USES A FRIENDLY CONVERSATIONAL TONE THROUGHOUT THE BOOK. FROM CRUSTS TO GLAZES TO GREEN TOMATOE OR LEMON MERINGUE PIE, YOU WANT MAKE IT!
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