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Handheld Pies: Dozens of Pint-Size Sweets and Savories Hardcover – November 23, 2011


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Product Details

  • Hardcover: 144 pages
  • Publisher: Chronicle Books (November 23, 2011)
  • Language: English
  • ISBN-10: 1452102147
  • ISBN-13: 978-1452102146
  • Product Dimensions: 8 x 7.1 x 0.7 inches
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (35 customer reviews)
  • Amazon Best Sellers Rank: #83,037 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Sarah Billingsley is a cookbook editor and co-author of Whoopie Pies. She lives in San Francisco, California.

Rachel Wharton is a James Beard Award-winning writer and editor. She lives in Brooklyn, New York

Ellen Silverman is a New York-based photographer.

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Customer Reviews

4.3 out of 5 stars
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See all 35 customer reviews
Recipes are excellent, easy to follow.
Amazon Customer
Only complaint would be for those challenged with sight issues, the size of the book makes the writing very small, so it may be a bit hard to see for some people.
MoneySaverMI
I would recommend this book to anyone that loves to bake or just wants to give it baking a try.
Kitchenwizard

Most Helpful Customer Reviews

96 of 99 people found the following review helpful By Val Verde Grille on December 1, 2011
Format: Hardcover Verified Purchase
Photos are few and far between. Text is LENGTHY and very difficult to read in many places due to the COLOR of print they chose (for example - white text on a light yellow background, or lime green text on a white background). Not many recipes for a book that is 142 pages ... there are a lot of "how to" sections, profiles on various bakeries, Not what I was anticipating. With Cutie Pies as a #1 comparison, this book did not even come close to holding my interest. Cutie Pies, on the other hand - HIGHLY RECOMMENDED and very, very well done.
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51 of 51 people found the following review helpful By Kathleen Dickson on November 28, 2011
Format: Hardcover Verified Purchase
This just arrived and I have loved reading through it. Interesting recipes and bakers. Well organized and a pretty book. One problem I have is the font size. I normally don't hold a cookbook right up to my nose to read the recipes while making them but this one demands it. Cookbook authors should notice the layout of their book and if you can read the recipes when the book is on a stand or laying open. This isn't one of them.
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10 of 10 people found the following review helpful By stacey senters on December 19, 2011
Format: Hardcover Verified Purchase
I was a little disappointed in this purchase. The photos were great, the stories were great, but to be honest I thought the recipes were very few (very fundimental) and nothing I couldn't find somewhere else. I was hoping there would be meat pies, veggie pies, fruit pies, cheese pies, etc. I also found a couple of errors that should have been caught when edited. All and all, its a okay book.
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15 of 18 people found the following review helpful By H. Roth on December 13, 2011
Format: Hardcover
Small Pies reportedly are the new mini-dessert trend. Based on testing a number of recipes presented in this book, I understand why. One of the joys of small foods comes from eating. It's just more fun. At the authors state, it's okay to eat with your hands.

Handheld foods, in fact, have a long history in human culture. Farmers, peasants and many others needed nourishment that could be prepared in advance, carried along to labor and eaten during the day. Handheld pies takes this common tradition to elevated levels.

One thing I enjoyed about the structure of the book is the "Nuts and Bolts" section. Here, you choose and match the type of crust you want with the type of filling. Such flexibility means you can adjust to what's hanging around your kitchen--some leftover cream cheese? Make cream cheese pie crust. Or perhaps you have plenty of butter but no fresh fruit--not to worry, you can still have a great fruit pie.

Freezing individual servings is also a boon to for the busy kitchen. The authors give you even more options for this technique than others, such as "Mini-Pies" from other authors (a great cookbook that teases the freezing idea). This book really develops the idea.

When it came to eating the recipes, we had a couple clear favorites. Despite the fact all the tests were voted a success, you definitely want to try the Orange Marmalade-Mascarpone Pop Tarts. The Farmer Cheese Pie was also a favorite. The all-out winner however, was the Dried Apple and Raisin Filling recipe. Although most recommended for a fried pie, no one on test-day minded that it was served in the tested Sturdy Cream Cheese Crust recipe.
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7 of 8 people found the following review helpful By I. Darren on May 3, 2012
Format: Hardcover
Sweet and savoury pies - finger food - are immensely addictive to many people and there seems to be no limit to what you can encase in a piece of pastry. Yet many cooks seem to fall back on the same old traditional, albeit tasty, options. Maybe this book will change things.
Forty recipes, both sweet and savoury, are presented in a form that seeks to educate, inform and inspire at the same time. Written for an American audience, to this European reviewer some of the ingredients are not so well known (or come with prejudices that are perhaps irrational), yet this book manages to inspire one to want to try them out. Although one remains sceptical to the idea of peanut butter and jelly pop tarts!
The authors have cleverly organised the book by crust, filling and technique in a bid to encourage the cook to explore the diverse range of pie types, and when combined with different combinations of filling the sky is the limit. A lot of information, expertise and tips are provided so that one learns as one reads (and tries the various recipes) - something that many books fail at when they just present recipes and maybe a bit of "small talk" from the author.
This is not, however, a picture-heavy aspirational book but a friendly "text book" that guides the reader throughout. The book does not, however, feel "kitchen-friendly" due to the overall layout and style of presentation and the choice of font and styling could make reading whilst cooking a tad problematical for some. A common bugbear is the binding - one feels one has to be slightly violent to make it stay open which is a horrific thing to do for a book-lover, so maybe one should restrict this book to one's favourite chair, read in a peaceful atmosphere and maybe copy out the recipe you wish to try when in the kitchen.
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3 of 3 people found the following review helpful By K. E. Wise on December 29, 2011
Format: Hardcover
This book has some great pie recipes and lovely pictures. The downside for me was that, along with recipes, there were reviews of pie shops around the country- which is fine but I will never get to go to any of these places (are they still even open?) and I feel cheated on the use of space because i would have preferred more recipes. Otherwise, lovely.
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