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Pies & Tarts (Williams-Sonoma Kitchen Library) Hardcover – September, 1992


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Product Details

  • Series: Williams-Sonoma Kitchen Library
  • Hardcover: 108 pages
  • Publisher: Time-Life Books (September 1992)
  • Language: English
  • ISBN-10: 0783502001
  • ISBN-13: 978-0783502007
  • Product Dimensions: 0.5 x 8.8 x 8.8 inches
  • Shipping Weight: 1.2 pounds
  • Average Customer Review: 3.6 out of 5 stars  See all reviews (9 customer reviews)
  • Amazon Best Sellers Rank: #879,868 in Books (See Top 100 in Books)

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Customer Reviews

3.6 out of 5 stars
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See all 9 customer reviews
The majority of the recipes in this book I will never use.
Kathy M
There are 10 recipes that I now make over and over again - true pleasers, consistently delicious pies and tarts.
A. Brugger
If you're tempted to buy this book, do give in to the temptation.
Ohioan

Most Helpful Customer Reviews

5 of 6 people found the following review helpful By A Customer on April 23, 2001
Format: Hardcover
After recieving this book as a gift, the Summer Berry Tart recipie has become one of my specialties. Give it as a gift with a tart pan, and any cook is sure to appreciate it. I have given it as gifts, and have loved every recipie I've tried. It is a great addition to the Williams-Sonoma cookbook library, which is a must for cooks!
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2 of 3 people found the following review helpful By Colleen on October 19, 2012
Format: Hardcover Verified Purchase
I was torn on whether to purchase this older version or the newer one. One reviewer who purchased the newer version for a gift commented that they perused the new version and wasn't as impressed. They owned the older (this) version and preferred it much over the newer one. They went on to say the newer version had "fancier recipes that people rarely make" while the older version contained "more basic pies". When I received and then reviewed this older version I actually found quite the opposite.

This older version has strange recipes such as "persimmon chiffon", "pineapple cream", "orange meringue", "grape tart" and "Banbury tart". What was truly disappointing was this version has no classic apple pie recipe. Sure, it has apple crumb, apple-pear, apple-walnut custard tart, cranberry-apple, free-from apple tart, and spiced applesauce pie. But there is no standard apple pie which was a big reason I wanted the book. Granted I can get this recipe online straight from Williams Sonoma's site but still.

While this book does appear to have some nice recipes I think I'll be returning it for the newer version. Nothing personal but obviously people's taste vary. I checked out the index for the new version and those recipes sound more my style.

For anyone wondering this older version contains 50 recipes with full-page, full-color photographs. It is put together in the same easy to follow format as all W/S cookbooks I've seen. I attached an image of the index page which lists all the recipes. Hopefully you can zoom in to read them but it gives you an exact alphabetical listing of each recipe.
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Format: Hardcover
Basically my friend had it and she made an amazing ruburb pie (sorry if my spelling is bad), so I asked: where did u learn how to make it? She gave me the book and I started making pies for every occasion, I have done like 70% of them and everybody loves them... anyway I am moving back to my country and I am definitely ordering this before to leave
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Format: Hardcover
This book was my first for learning how to make pies from scratch. Now that I've developed some experience making pies based on various sources, and gained some perspective, I realize that this book has a number of shortcomings. First, as one reviewer already mentioned, there are no basic recipes like apple or blueberry pie. This was disappointing given that, as a beginner, I wanted to try these basic pies first. For example, they have an apple-pear pie and a blueberry-cheesecake pie. The result was that I simply resorted to the internet most of the time. Very many recipes in this book feature light and fluffy pies (meringue or chiffon)....The rest are an assortment of somewhat exotic fruit pies/tarts like quince or grape. I give the authors points for originality but, given that the introduction sounds like it's addressing a beginner and calming their dough-making fears, it seems a little odd that the recipes would be so non-basic. The pictures are very pretty to look at, however.

Second, while the book briefly mentions that you can use either shortening or butter, all of the recipe measurements and instructions are worded in terms of shortening only. Granted, one can assume that the same measurements also apply to butter, but those of us choosing to use butter have to bear in mind a number of important instructions, most important of which is to keep the butter cold. As the authors seem to prefer shortening, there is no discussion of this important technique in the instructions for making the crust. Personally, I have learned that butter has a flavor, while shortening does not--and has a consistency that I find icky; so, a butter-oriented book would have been helpful.
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Format: Hardcover
I love this little book. I received it as a gift in 1994 and started right in with The Fig and Berry Tart. There are 10 recipes that I now make over and over again - true pleasers, consistently delicious pies and tarts.
Fig & Berry Tart (you can switch up the assortment of fruit)
Fresh Peach Pie
Strawberry and Lemon Curd Tart
Strawberry and Blueberry Pie
Apple Pear Pie (can also be simply apple)
Free Form Apple Tart (so quick and easy)
Cranberry-Apple Pie
Pumpkin-Pecan Pie
Chocolate-Rum Chiffon Pie
Chocolate-Hazelnut Pie
Everything I've made multiple times, and everytime, DELICIOUS.
I have several classic baking cookbooks (Julia, etc), but this book is my go-to book for pies and tarts.
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