Perfect Pies: The Best Sweet and Savory Recipes from America's Pie-Baking Champion (Anglais) Relié – 20 septembre 2011
|Neuf à partir de||Occasion à partir de|
Les clients ayant acheté cet article ont également acheté
Descriptions du produit
Revue de presse
“You owe yourself a visit to Michele’s Pies, where pie fillings range from fruits and nuts to butterscotch to just about everything in-between.”—The New York Times
“I will definitely be ordering Michele’s Maple Pumpkin Pie for my own family’s Thanksgiving dinner!”—Bobby Flay
Michele Stuart’s Chocolate-Pecan-Bourbon Pie: finalist for Good Morning America’s “Best Pie in America”
Biographie de l'auteur
Aucun appareil Kindle n'est requis. Téléchargez l'une des applis Kindle gratuites et commencez à lire les livres Kindle sur votre smartphone, tablette ou ordinateur.
Pour obtenir l'appli gratuite, saisissez votre adresse e-mail ou numéro de téléphone mobile.
Détails sur le produit
En savoir plus sur l'auteur
Commentaires en ligne
Meilleurs commentaires des clients
Commentaires client les plus utiles sur Amazon.com (beta)
Michele has compiled the recipes for her famous, award-winning pies into this dazzling cookbook. It has massive appeal for all pie aficionados, from amateur home cooks to expert bakers. Michele built her success on what she learned baking alongside her grandmother in a home kitchen. What sets her pies apart is that they are "made with love". The personal stories that accompany each recipe clearly illustrate how she incorporates this special ingredient!
Another of Michele's secrets is selecting the freshest ingredients available, preferably locally grown. She offers excellent advice for matching some of her pies with the most suitable season or time of year for baking them. Her instructions for processing fresh pumpkins to make Maple Pumpkin Pie (featured in her Food Network appearance on Throwdown with Bobby Flay) are remarkably simple to follow and eliminate the desire to ever use canned pumpkin again.
The abundance of zucchini and tomatoes from my summer garden was perfect for her quiche recipe, which I used to bake a delicious meal that the whole family enjoyed. I am excited for my daughters to bake the Tiramisu Pie with me one of these weekends. Many of the pies featured in this cookbook are child-friendly and suitable for any holiday table. (The Candyland Pie is perfect for both, and Michele explains how to change it up for various holidays throughout the year!)
The book is organized into the following sections: Crusts and Toppings, Farm Stand Pies, Nut Pies, Cream Pies, Party Pies, Savory Pies, and Cherry On Top. Each recipe provides clear and easy-to-follow directions. They are designated easy, moderate, or challenging, based on the preparation time. No fancy equipment or exotic ingredients are needed. Michele has removed all the intimidation out of making the perfect pie crust, so that even the most inexperienced baker can master it! The accompanying photographs are a treat for the senses, and you can practically smell and taste the pies right off the pages!
This cookbook will delight anyone who enjoys pies, whether baking them or simply eating them! It is down-to-earth and brilliant in its simplicity.
Note: Prior to her recent marriage, Michele Stuart was formerly known as Michele Albano, which is the name under which she won many of her pie awards and made appearances on the Food Network, Good Morning America and The Today Show.
As I look through the ingredients of many of the recipes, they are not that different from the pie recipes I normally use. She does have 2 pies that are sugarless using Splenda, which taste very good and are a huge boon for diabetics and those trying to cut down on calories.
Only a few recipes have pictures, the ones that are done are wonderful. A few sentences describing each pie and what awards it won, if any and an introduction is included for each section. Types of pies and recipes included are: crusts and toppings, farm stand pies, nut pies, cream pies, party pies, savory pies and toppings like caramel sauce, hot fudge sauce, chocolate whipped cream and a yummy bourbon sauce.
An introduction to Michele Stuart and her successful pies is included. Kitchen tools and basic ingredients are explained. Each pie is divided into degrees of difficulty: easy =1hour or less prep time, moderate=1-2 hours, difficult=2 hours or more. Tips are added throughout: baking with tapioca, light corn syrup vs. dark corn syrup. Very good pictures and instruction are shown for making a lattice crust and putting the shell into the pie dish.
I was disappointed that she did not have a modern version of chess pie or some of the other old-fashioned type pies. This is still a good book for those who wish to make pies and have some nice recipes.