Key Lime . . . Peach blackberry . . . Sour cream raisin . . . Maple walnut . . . Chocolate pecan . . . Killer Pies presents 50 fresh-baked recipes from award-winning bakers across North America. These passionate pie masters share their fail-proof methods for producing flaky perfection in delicious, unforgettable variations on this classic dessert. Luscious color photographs accompany each tried-and-true recipealong with a regional guide to the diners, cafes, bakeries, and farms that serve up the originals. Stuffed with the tastiest ingredients from Santa Fe to Winnipeg, Killer Pies serves up asweet filling of mouthwatering satisfaction!
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Book Description
Editorial Reviews
About the Author
Stephanie Anderson is a food and lifestyle writer and editor from Carlisle, Pennsylvania.
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Most Helpful Customer Reviews
34 of 36 people found the following review helpful:
5.0 out of 5 stars
Awesome! Killer Pies,
By
This review is from: Killer Pies: Delicious Recipes from North America's Favorite Restaurants (Killer (Chronicle Books)) (Spiral-bound)
This cookbook is part of a series and this one is awesome! I bought it because we love the McEwen's on Monroe (Memphis) amazing banana cream pie. The owner told me about the new cookbook and loaned me his copy (this is an amazing delicious restaurant that treats you like family) until I ordered my own. It's one of those beautifully put together books with great recipes that I just keep buying and giving away everytime I need a birthday present, etc. So now I need to buy a stack! Gorgeous pictures and wide geographical range of delicious regional pies of North America.
14 of 19 people found the following review helpful:
2.0 out of 5 stars
Like a meringue that collapsed....,
This review is from: Killer Pies: Delicious Recipes from North America's Favorite Restaurants (Killer (Chronicle Books)) (Spiral-bound)
I wanted to like this book. Just look at the yummy pie featured on the cover!
....But wait, that pie is nowhere to be found in the book! And if you wondered what makes these pies the best in North America, keep on wondering -- it's never revealed what makes these restaurants/diners the "best" (and I doubt that they are). I looked forward to a tale of the author eating her way across the country, but instead the book begins with a tale about her pie-eating as a child, and the claim that people like to eat pie mostly for nostalgic reasons. Why doesn't anyone ever say that about cookies, muffins, or cakes, I wonder? Examining these pictures, and the somewhat anemic pies shown in them, I realized the unlikelihood that the photos were taken by the same person; many of the photos depict the pie whose recipe is on the page (from a variety of unflattering angles, and two of dark-colored berry pies are shown on blue plates, making it impossible to really see them), but some photos show the outside of the restaurant. Some show the seating area in the restaurant, or the pie case. One shows a waitress holding a pie. Several of the photos are blurry. I suspect the restaurants submitted their own photos; thus, there is a disjointed feel to the photography, leaving me wondering if the author of this book has eaten any of the pies shown in the book. The pies were mostly uninspired, and on close inspection, don't even look appetizing. I was disappointed to discover there is not a single recipe I wanted to eat, much less bake.
2 of 2 people found the following review helpful:
3.0 out of 5 stars
Too much repetition...not enough variety,
Amazon Verified Purchase(What's this?)
This review is from: Killer Pies: Delicious Recipes from North America's Favorite Restaurants (Killer (Chronicle Books)) (Spiral-bound)
I like this little book. It has several recipes I am looking forward to trying. HOWEVER, I also have some complaints, some possibly trivial, but complaints just the same.
There are 50 recipes in this book. Of those, 5 are for apple pie, and 6 if you count the Apple-Cranberry Galette with Caramel. There are 2 recipes for Sour Cream Raisin Pie (one surely is enough), and four pecan pie and two walnut pie variations. Remember there are only 50 recipes. I would have loved to have more variety. Some of the pies are unusual such a the Concord Grape Pie and the Bob Andy Pie (described as "White Trash Creme Brulee"). Some are so unusual in fact that the ingredients are unobtainable for most of us. The Saskatoon Pie is made from fresh Saskatoon berries indigenous to the northern and prairie regions of Canada and the northwestern and north-central U.S. It does state that if you can't find these berries you can "purchase ready-made saskatoon pie filling from a number of online purveyors." Well, in my opinion ready-made filling is not the recipe and does not belong in a cookbook such as this. The pictures in the book vary. Some are of the featured pies, some are of the shops, and some are neither. As a reviewer elsewhere noted, the recipe for the pie in the picture on the cover isn't even in the book. The picture for the Coconut Cream Pie shows two children eating a fruit pie and what appears to be pecan pie a la mode....nothing to do with the recipe or the cafe (unless perhaps they are the owners' children or grandchildren). I guess my biggest complaint is with the repetition when there could be more variety in this small book. Nevertheless, I am not sorry I purchased it because it does have recipes I will try and I enjoyed reading the stories about the different pie shops and restaurants.
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Inside This Book
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First Sentence:
Pie connoisseurs will tell you that the crust is the single most important element of a pie. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
pie shell, tapioca flour, cold unsalted butter, chess pie Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York, Sweetie Pies, New Mexico, North Fork, Crystal Grill, South Dakota, Golden Lamb, Granny Smith, Filling One New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Pie connoisseurs will tell you that the crust is the single most important element of a pie. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
pie shell, tapioca flour, cold unsalted butter, chess pie Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York, Sweetie Pies, New Mexico, North Fork, Crystal Grill, South Dakota, Golden Lamb, Granny Smith, Filling One New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
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