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Condition: Used: Good
Comment: Publisher: Ballantine Books
Date of Publication: 2013
Binding: hardcover
Edition: F First Edition
Condition: Good
Description: Stated first edition, first printing with full number line. This Book is in Good Condition. Normal wear to covers and edges, text is clean with no marks, binding tight. Not Ex-Library. 100% Guaranteed.
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Perfect Pies & More: All New Pies, Cookies, Bars, and Cakes from America's Pie-Baking Champion Hardcover – October 22, 2013

4.9 out of 5 stars 16 customer reviews

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  • Perfect Pies & More: All New Pies, Cookies, Bars, and Cakes from America's Pie-Baking Champion
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Editorial Reviews

Review

Praise for Perfect Pies & More and Michele’s Pies
 
“Stuart’s recipes are rooted in tradition and in a sense of how fresh-baked treats can serve as a powerful sense-memory later in life.”—Hartford Courant
 
“Baking (and eating) fiends, ready your stretchies . . . Stuart’s second book gives the people what they want.”Daily Candy
 
“You owe yourself a visit to Michele’s Pies, where pie fillings range from fruits and nuts to butterscotch to just about everything in between.”The New York Times
 
“Michele is the undisputed champion of pies, and now she’s sharing even more sweet treats from the oven! Her home-cook–friendly recipes are creative, easy, and delicious. I’m a better baker because of this wonderful book. Happy Dance!”—David Venable, QVC host and author of In the Kitchen with David

About the Author

Michele Stuart is the owner and pastry chef of Michele’s Pies in Norwalk and Westport, Connecticut. Her pies have earned her twenty-seven first place National Pie Championships Awards in a range of categories. Stuart and her pies have been featured in the New York Times and on Good Morning America and the Food Network, among other media outlets. She lives with her family in Westport, Connecticut.
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Product Details

  • Hardcover: 256 pages
  • Publisher: Ballantine Books; 1st edition (October 22, 2013)
  • Language: English
  • ISBN-10: 0345544196
  • ISBN-13: 978-0345544193
  • Product Dimensions: 7.2 x 1 x 8.2 inches
  • Shipping Weight: 1.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (16 customer reviews)
  • Amazon Best Sellers Rank: #708,742 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover
Firstly let me say that I do not own her previous book, so this is my first meeting with Ms. Stuart's pies. Further I am not a good pie baker, but I am trying to improve now.

I baked so far the apple cranberry pie, chocolate walnut biscotti and my favorite chocolate chip cookies. While for the pie I respected the recipe almost to the letter, for the cookies I had to make some adjustments. All the things I baked tasted very good. It feels more like a cookbook written from a friend.

Actually I was not so impressed with this cookbook at first: there are only few pictures and I wish there were more. Further sometimes I find that the recipes are not concise: for instance in all the cookie recipes she suggests to rotate baking trays, which is actually a good advice, but I would have preferred to read it only once in a side note or in the introduction.

I find the author at her best while handling pies.

Here is the list all the recipes, if it can be of any help.
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Format: Hardcover Verified Purchase
I first got this book in Kindle format from my local library. Once I started reading it, I realized it was a good one, and I needed to buy the hard copy so I could actually cook from it.

This is a very helpful book if you're interested in baking tasty pies. Upon receiving this book, I made the Mixed Berry Crumb Pie. It was absolutely delicious! So delicious, I couldn't believe I made it. Not only that, it looked just like the picture on the cover. I like how the author explains every step in a way that is easy to understand, and make each recipe feel approachable. I look forward to trying other recipes in this book. Summer is here; I may try the Peach-Strawberry Crumb Pie next. And then in the fall I will make the Apple Caramel Crunch Pie. I see lots of baking in my future. This book has seriously increased my confidence in my ability to make a tasty pie with a delicious crust.

And as they say in the commercials, "But wait! There's more!". There are also recipes for cakes, bars & cookies in this book. I love applesauce cake, so I'm looking forward to trying her recipe for Applesauce Cake, made in a Bundt pan. Sounds easy, and calls for ingredients I always have on hand. Ooh, and the Maple Pecan Cake sounds fabulous. I could just go on & on. Finally a book about desserts that I can actually make.
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Format: Hardcover Verified Purchase
I won a copy of this cookbook about a year or so ago in a sweepstakes entry. I loved the cookbook so much that I decided to purchase the cookbook at full price for my mom this year for Christmas. Every single recipe I have made from this cookbook has turned out great. Michele Stuart really knows her way around the kitchen!
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Format: Hardcover Verified Purchase
Hello LL Bean, I need to order some new pants. No, not my previous size of 34w 33 l, but size 46 waist, same length. What a joy to open the cover and fantasize about each offering, and then to have the gumption because of these easily followed directions, to prepare these treasures. in stead of "Rock on" I believe there is a new lexicon in our language that is translatable into any language; "Cobbler ON!!!!!!!!!!!!"
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Format: Hardcover
Perfect Pies & More: All New Pies, Cookies, Bars, And Cakes From America’s Pie-Baking Champion is exactly as promised by the title. Plenty of recipes with few pictures are found in this over 240 page book. Broken into nine chapter sections the recipes run the gamut and feature varying amounts of prep time and difficulty.

After a short introduction the book opens with “Crusts & Toppings.” First up is the author’s “Traditional Pastry Piecrust” on pages 4-7. Along with the list of ingredients and instructions there are suggestions on other recipes to use this pie crust for as well as tips on how to do it well. This same format continues throughout the book as well as with the other four crust recipes and three topping recipes of this chapter.

“Fruit Pies” begins on page 16 and opens with “Apple Carmel Crunch Pie” I’m partial to blueberry as well as cherry pie and they are present here in the combined form of “Blueberry-Cherry Sugar-Free Pie (pages 28-29) as well a couple of other variations. A “Sugar Free Pumpkin Pie” (pages 52-53) is one of 13 other suggestions in this chapter.

If you prefer a cream filling in your pie that chapter appropriately titled “Cream Pies” comes next. “Blueberry Cream Pie” (pages 59-60), “Chocolate Silk Pie” (pages 63-64) and an “Oreo Cream Pie” on pages 73-75 among nine other pies are in this chapter.

Maybe you prefer nuts in your pies. Six recipes make up the “Nut Pies” chapter section and include the “Candy Bar Pie (pages 89-90) and the “Turtle Pecan Pie (pages 98-100).

“Whimsical Pies” comes next and is all about celebrating anything and everything. Items such as the “Birthday Cake Surprise Pie” on page 106-109) blends a vanilla cake with a pastry shell.
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