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


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Not-So-Humble Pies: An iconic dessert, all dressed up + A Year of Pies: A Seasonal Tour of Home Baked Pies
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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: 8.1 x 7.3 x 0.8 inches
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (30 customer reviews)
  • Amazon Best Sellers Rank: #1,065,690 in Books (See Top 100 in 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.

More About the Author

Kelly Jaggers is a recipe developer, food blogger, and founder of The FoodBuzz Blog Awards nominated recipe blog Evil Shenanigans (http://www.evilshenanigans.com). She began blogging in 2006, the same year she entered culinary school for an associate's degree in Bakery/Pastry. She specializes in creating indulgent recipes featuring fresh, seasonal ingredients ... and lots and lots of butter.

Kelly has worked as a caterer, personal chef, and creates wedding and specialty cakes. Her recipes have been featured in The Food News Journal, Gourmet Live Blog, The Cooking Club of America, Fine Cooking, and she is a member of The Learning Channel's Cake Crew. Kelly lives in Dallas, Texas with her husband and three dogs.

Customer Reviews

4.5 out of 5 stars
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See all 30 customer reviews
This is a great cookbook for an experienced cook.
M. Stewart
If you like pies and you want to venture out of the box of tradition, Not-So-Humble Pies is a very interesting cookbook that has a lot of offer.
Matthew K. Morgan
I liked that the author provided recipes for so many different pie and tart crusts, and that the book features both sweet and savory pies.
S. D. Fischer

Most Helpful Customer Reviews

14 of 16 people found the following review helpful By I Do The Speed Limit TOP 500 REVIEWER on August 14, 2012
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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7 of 7 people found the following review helpful By Houston on November 15, 2012
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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6 of 7 people found the following review helpful By M. Stewart VINE VOICE on July 23, 2012
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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1 of 1 people found the following review helpful By Robert Parker on November 14, 2012
Format: Hardcover Verified Purchase
This is a great resource book for the baker of fine desserts. Easy recipes, good techniques and photography to showcase the finished product.
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1 of 1 people found the following review helpful By greenta on November 6, 2012
Format: Hardcover
Great cookbook; offers new twists to older recipes. Great for both experienced and new bakers. This would also make a great gift.
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1 of 1 people found the following review helpful By Matthew K. Morgan TOP 500 REVIEWERVINE VOICE on November 1, 2012
Format: Hardcover Vine Customer Review of Free Product ( What's this? )
Pie seemed to be holiday fare in my house when I was growing up, and it was one of the things I always enjoyed about Thanksgiving and Christmas. After getting married I discovered that my wife is a huge pie fan and as a result I have seen more and more pies over the years. That said, the kinds of pies she makes have been limited mostly to traditional pies. This cookbook, Not-So-Humble Pies, has a lot of really creative and interesting ideas for the pie-lover, going far beyond the traditional pumpkin or apple pies.

One of the critical components of any good pie is a good crust or pastry, and there are almost 20 different recipes for crusts in the first chapter of this book. Some of these are very traditional in nature - flour and fat being the main ingredients - while others are unusual and interesting. One very especially interesting to me is the Ginger Snap crust which adds a nice zing to the crust, matching perfectly with more spicy pie fillings. I don't think I would have otherwise thought about using ginger snaps in a pie crust. Another really good crust recipe is the Mealy Pie Crust - very similar to a traditional flaky pie crust but different in the preparation. There is no shortage of good ideas for the crust.

Chapter 2 presents a nice selection of toppings for pies. There are several crumble recipes as well as streusels, cream toppings and sauces too. Among my favorites is the Oat Crumble topping which is about as old-fashioned as one will find and reminds me of my wife's apple crisp recipe.

Chapters 3 and 4 present recipes for sweet pie fillings - Creams/Custards/Chiffons and Fruit/Nuts/Berries respectively. These recipes go beyond simple classics like apple, cherry or pecan pie. In fact, if you are looking for these, you won't find them.
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