- Series: Williams-Sonoma Kitchen Library
- Hardcover: 108 pages
- Publisher: Time-Life Books; First Edition edition (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: 3.8 out of 5 stars See all reviews (11 customer reviews)
- Amazon Best Sellers Rank: #1,382,203 in Books (See Top 100 in Books)
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Pies & Tarts (Williams-Sonoma Kitchen Library) Hardcover – September, 1992
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Top Customer Reviews
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.
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)
Chocolate-Rum Chiffon 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.
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.Read more ›
Most Recent Customer Reviews
Book was advertised as new and has food stains on inside pages also no book jacket cover as on new book.Published on December 12, 2013 by Rosanna Jensen
The majority of the recipes in this book I will never use. It features a lot of recipes for fruits I do not care for such as mangoes, papaya and quincesPublished on January 22, 2013 by Kathy M