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Not only is there a huge selection of pies to satisfy everyone's favorites, but Mr. Haedrich's teaching style will also help you bake the perfect crust. I suggest reading the first few chapters even if one is an expert pie maker, to learn about the techniques and why they are helpful. Haedrich's approach to teaching is not intimidating like Rose Levy Berenbaum. He doesn't just teach you one technique, but explains several and encourages you to use which works best for you, as well as telling you which technique he likes best and why. So many cookbook authors spend so much time teaching you THEIR technique, and not enough explaining is done of the basics. Not true here. The selection of pies is phenomonal. Every kind of fruit, custard, cream pie you can imagine. I read the first few chapters regarding crusts, and applied the basic principles he teaches using his 'extra flakey pie crust recipe', and I must say that although I feel I am a pretty good baker and get compliments on my baking, this was hands down the best crust I'd ever made. Much had to do with the basic principles he teaches on how to get a flakey pie crust, as I have used similar recipes before with not the same results. There are plenty of pics; not one for every recipe. This is a huge book filled with so many recipes that it would be almost impossible. Each pic is full-page. He even experimented with pre-made crusts to tell you what he feels the best one is(frozen vs. refrigerated); again not coming off too haughty but even giving those that do not want to deal with their own crust some advice. Each crust recipe also has 3 seperate instructions for making it by electric mixer, pastry blender, or food processor.(I found using the food processor was so great...much less handling of dough means a flakier crust). The test of a good cookbook is how well the author knows their recipes. He has experimented and honed his recipes down so you know they will work and taste good; much like Maida Heatter does. That is so important when buying a cookbook: how well the author knows the recipes. This book will be the main source of your pie baking future, guaranteed.Read full review
Even an old hand at pie making such as I can appreciate Ken Haedrich's thorough and entertaining look at all things PIE. Crusts demystified, ingredients explained and critiqued, and 300 recipes made simple. Well worth whatever you must pay because you will never need another book on pie! You might even take a look at his unique look at apple pie in his book APPLE PIE PERFECT.
Verified purchase: Yes | Condition: Pre-owned
This book has everything pie related. Recipes are easy to read and follow to create pies.
Verified purchase: Yes | Condition: Pre-owned
I love to make pies, and this book has amazingly unique pie recipes. The preface to each recipe is interesting because the author talks about his experience with each pie. I've made three pie receipes from this book and all are keepers. I'm about to make my fourth. The book is thick--I would have preferred two volumes. Pictures are wonderful. I wouldn't want any other pie book as this is comprehensive on pies and crusts.
Great book with lots of great tips!
Verified purchase: Yes | Condition: Pre-owned
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