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Not-So-Humble Pies: An iconic dessert, all dressed up Hardcover – June 18, 2012

4.5 out of 5 stars 31 customer reviews

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Pillsbury The Big Book of More Baking with Refrigerated Dough (Betty Crocker Big Book) by Pillsbury Editors
Big Baking Books
A clever, must-have collection of 160 recipes that highlight the ease, creativity, and show-stopping results home bakers can achieve with prepared dough. Learn more | See related books

Editorial Reviews

Review

"Sweet, savory, fancy or rustic, the word evokes warmth, and love, with pillows of whipped cream or nuggets of savory jewels that melt into a buttery crust. For many of us, it has always been (and will always be) PIE. Which is why, if you know someone like me, you might grab this book and stuff it in their stocking OR face. Trust me, either would suffice. This book is serious. Go grab two. One for you and one for me." --Nicki Woo blog

About the Author

Kelly Jaggers (Dallas, TX) is a recipe developer, food blogger, and founder of The FoodBuzz Blog Awards nominated EvilShenanigans.com. She specializes in creating indulgent recipes featuring fresh, seasonal ingredients . . . and lots and lots of butter. Kelly has worked as a caterer and personal chef, and she also creates wedding and specialty cakes. Her recipes have been featured in The Food News Journal, The Cooking Club of America, and she is a member of The Learning Channel's Cake Crew.
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Product Details

  • Hardcover: 192 pages
  • Publisher: Adams Media (June 18, 2012)
  • Language: English
  • ISBN-10: 1440532915
  • ISBN-13: 978-1440532917
  • Product Dimensions: 7 x 0.8 x 8 inches
  • Shipping Weight: 1.4 pounds
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (31 customer reviews)
  • Amazon Best Sellers Rank: #1,585,878 in Books (See Top 100 in Books)

More About the Author

Kelly Jaggers is a cookbook author, recipe developer, food photographer, and founder of the recipe blog Evil Shenanigans. She specializes in creating indulgent recipes featuring fresh, seasonal ingredients ... and lots and lots of butter.

Kelly is the author of The Everything Pie Cookbook, Not-So-Humble Pies, Moufflet, and The Everything Easy Asian Cookbook. She was the food stylist and photographer for Martha Pullen's Southern Family Cookbook, The Big Book of Martinis for Moms, Cooking with Ancient Grains, Paleo Smoothies, The Everything Guide to Smoking Food, and The Everything Easy French Cookbook.

When she is not busy cooking up a storm in her own kitchen she teaches cooking classes, designs wedding cakes, and speaks about food blogging and recipe development. Kelly lives in Dallas, Texas with her husband and three dogs.

Customer Reviews

Top Customer Reviews

Format: Hardcover Vine Customer Review of Free Product ( What's this? )
No-So-Humble Pies caught my attention with its list of recipes- peach sourcream pie, white chocolate lime pie, and on. Take a look yourself; some sound fantastic, some sound weird, and some sound gross, but they're all distinctive.

Unfortunately, Not-So-Humble Pies is definitely not appropriate for the novice baker- my attempts were frustrating to say the least. It's also not appropriate for those who like detailed instructions- my mother quit in disgust after the fourth instance of poor explanation in one recipe. For example, some fruit measurements are frustratingly vague; the ginger pear tart required 4 bose pears, but doesn't specify a weight.

It is however, a perfect fit for experienced bakers who are looking for interesting recipes that they adjust as they wish- it kept my father happy for hours. If that doesn't describe you, I'd highly recommend buying it for the baker in your life, then sitting back and enjoying the results- thanks Dad, the Peach Sourcream was excellent!
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Format: Hardcover Vine Customer Review of Free Product ( What's this? )
Beware this cook book contains under-developed recipes, lacks helpful instructions and weight measurements are not listed. (How big is a medium peach? If you guess too small, your pie will be inadequate and look deflated; guess too big and your pie will either overflow the pan while baking or you'll have left-over filling.) These are not deal-breakers for experienced pie bakers, but if you're just starting out, indecisions like this might just put a halt to your enthusiasm. And what a shame that would be, because pie-making-baking is a feel-good experience, loaded with satisfaction.

If you have other pie cook books and are looking for some new ideas, I suppose this one would work for you as there are some great ideas here. But, fair warning: Due to misleading and unclear directions, and incorrect and vague measurements, be prepared to engage your brain, call upon your past pie-baking experiences, and be on your toes and ready to improvise and adapt as you assemble and bake your pie.

If you are new to pie-baking, steer clear of this book until you have more experience. A much better choice for new pie bakers is Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie: In it there are at least 21 crust recipes, 300 pie recipes, all kinds of toppings, and with over 600 pages, you've got to know that it's jammed with plenty of tips, very helpful information and loads of variety. It contains innovative recipes, twists on oldies but goodies, and specialty (of inns, B&Bs, restaurants, etc.) pies.
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Format: Hardcover Vine Customer Review of Free Product ( What's this? )
This is a great cookbook for an experienced cook. A lot of the recipes are probably too advanced for a beginner. The cookbook is well organized; it has a part that covers crusts and topping, another part for sweet pies, and another for savory pies. Each part has several chapters to give you quite a variety of options. The author comes up with some interesting combinations, and things you wouldn't have thought of for a pie, such as "Apple and Brie Tart with Bacon Crumble," "Blueberry Ricotta Tart," "Orange Honey Pecan Pie," and "Mango Chiffon Pie." The crusts chapter has a good variety of crusts, and the toppings chapter has a foolproof meringue topping that sounds like a winner. For the most part, the recipes use common ingredients.

Now, a few complaints. The typeface for the ingredients listings is a small blockish serif font; which means that fractions like ¼ and ½ are a little hard to distinguish. It makes me wonder if anyone in the layout department tried reading a recipe from the book in the kitchen. The index is fairly good, but in some cases some categories are not listed. There is an index entry for toppings, but none for fillings or crusts, so if you want to find a filling or crust and you don't know the name of it, you'll have to resort to the table of contents. Also, pie recipes say to use a certain crust, for example "All-Butter Pie Crust" and says to see Chapter 1; it would've been nice to say " on page 16" but, no, you have to look in the index to see what page it is on.

A few recipes call for a pie crust that is a different size than what the pie crust recipe yields, which will be quite a surprise if you don't notice that; most the pie crusts yield a 9" pie shell, one recipe, the Ginger Pear Tart, calls for a 12" crust.
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Format: Hardcover Vine Customer Review of Free Product ( What's this? )
Overall I like this book very much, but it has problems. My four star rating is really three and a half rounded up, and even that rating is largely due to the imaginative recipes. So, on the strength of the creative ideas I am reducing the significance of some things that normally would cause a lower cookbook rating.

First, what I like. The small hardback book has a quality feel and would make an attractive presentation as a gift (for an experienced baker.) Hardbacks generally stay open to whatever page they are turned to better than paperback books (unless spiral bound.)

The paper quality is good and spills wiped-up well when done promptly. This is money well spent and alone will extend the life of the volume. The book is attractively designed and organized. I didn't mind the crust recipes being located at the front of the book because, particularly with pies, there is no need to waste space reprinting the same group of crusts again and again in each pie recipe. There is an extensive index included at the back of the book, grouped by name and main ingredient which enables the user to locate a particular recipe or make a selection based on specific food items on hand.

The recipes are imaginative and the ones I prepared worked well and were delicious. And, there are many others that I definitely intend to try. It is important to note that this is not a basic pie book, it is a specialty book designed to expand on the standard group of this type of pastry. That may have caused the creators to assume that the reader already possesses baking basics. And, although I found some general information provided regarding shaping the crusts into discs, chilling it, etc. so one isn't left without any instruction, but, it is more an intermediate book than a beginner volume.
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