Mrs. Rowe's Little Book of Southern Pies (Hardcover)

~ (Author), Mrs. Rowe's Restaurant and Bakery (Author)

Editorial Reviews

From Publishers Weekly

Writer and poet Bryan follows up 2006's Mrs. Rowe's Restaurant Cookbook by zeroing in on the Virginia establishment's highly lauded desserts. Bryan's compilation of 65 recipes hits all the sweet spots, offering reliable standards like peach, blueberry, coconut cream and sweet potato pies, as well as caramel coconut, german chocolate and watermelon variations. Though most of the recipes are basic, achieving the perfect crust isn't; Bryan offers patient tutelage and step-by-step photos, but acknowledges that Mrs. Rowe's technique took years to master. Even experienced pie makers should pick up a trick or two; Virginia's Almost Impossible Coconut Pie, for instance, has no crust-the custard filling creates a firm outer layer when baked. Those looking to tweak their crust might want to consider cream cheese, which makes a tangier product than butter and flour alone. Bakers stymied by weeping meringues, meanwhile, will be comforted by the restaurant's "weepless" version, bolstered with salt and cornstarch. Seasoned pie pros and newbies will both find this ode to southern desserts a helpful and lasting resource.
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Review

Writer and poet Bryan follows up 2006's Mrs. Rowe's Restaurant Cookbook by zeroing in on the Virginia establishment's highly lauded desserts. Bryan's compilation of 65 recipes hits all the sweet spots, offering reliable standards like peach, blueberry, coconut cream and sweet potato pies, as well as caramel coconut, german chocolate and watermelon variations. Though most of the recipes are basic, achieving the perfect crust isn't; Bryan offers patient tutelage and step-by-step photos, but acknowledges that Mrs. Rowe's technique took years to master. Even experienced pie makers should pick up a trick or two; Virginia's Almost Impossible Coconut Pie, for instance, has no crust--the custard filling creates a firm outer layer when baked. Those looking to tweak their crust might want to consider cream cheese, which makes a tangier product than butter and flour alone. Bakers stymied by weeping meringues, meanwhile, will be comforted by the restaurant's "weepless" version, bolstered with salt and cornstarch. Seasoned pie pros and newbies will both find this ode to southern desserts a helpful and lasting resource. (July)
--Publishers Weekly, 6/8/09

"Those pies! Man, oh, man. Like no other. She made a butterscotch pie that we would buy whole and take up to my granny's in Bluefield, West Virginia. I can taste it now." --Kendra Bailey Morris, "Accidental Chef" columnist, Richmond Times Dispatch

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Product Details

• Hardcover: 128 pages
• Publisher: Ten Speed Press (April 28, 2009)
• Language: English
• ISBN-10: 1580089801
• ISBN-13: 978-1580089807
• Product Dimensions: 8.2 x 7 x 0.7 inches
• Shipping Weight: 1 pounds (View shipping rates and policies)
• Average Customer Review: 5.0 out of 5 stars  See all reviews (7 customer reviews)
• Amazon.com Sales Rank: #11,858 in Books (See Bestsellers in Books)

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  #1 in	Books > Cooking, Food & Wine > Baking > Pies
  #13 in	Books > Cooking, Food & Wine > Regional & International > U.S. Regional > South
  #45 in	Books > Cooking, Food & Wine > Baking > Desserts

Customer Reviews

Most Helpful Customer Reviews

5 of 5 people found the following review helpful:

5.0 out of 5 stars Mrs. Rowe's Little Book of Southern Pies, August 18, 2009

By	Grace Bird (Orlando, FL) - See all my reviews (REAL NAME)

This is one of the treasures in my collection of recipe books. It's more than just another book of nice desserts - it has interesting little tidbits and useful tips and instructions to ensure that your pies turn out perfectly. This little book has a whole section simply devoted to Crusts and Toppings and then the recipes - utterly delicious!!

6 of 7 people found the following review helpful:

5.0 out of 5 stars delightful!, August 11, 2009

By	Kathy C (Virginia) - See all my reviews

I've tried several of the recipes in your cookbook and like them all, but it would be worth the price of the book and more JUST for the blackberry pie recipe. I LOVE that! I've made it using black raspberries, red raspberries, and this week, blackberries. I'm not a big blackberry fan, typically, but in this pie--wow! I am hooked!

Thank you for your wonderful little book! It's a delight to hold b/c of it's size, the photographs are enticing, and the finished products--mmmmm...

6 of 7 people found the following review helpful:

5.0 out of 5 stars Southern Pies, July 18, 2009

By	Del K. Surrett (Summit, MS) - See all my reviews (REAL NAME)

A great small concise, easy to follow recipes that we have tried and both were as good as the discription. Looking forward to trying other recipes as I feel confident that they will be equally good. An excellent book for the novice baker.