Free PDF Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie, by Ken Haedrich
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Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie, by Ken Haedrich
Free PDF Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie, by Ken Haedrich
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Amazon.com Review
At 640 pages and nearly two inches thick, Pie, the big book with the shortest possible title, is difficult to read in bed. It's hard to hold up. It weighs on the stomach. But bed is where you will want to take it, night after night, following author Richard Haedrich's lead through fruit pies, berry pies, nut pies, custard pies, turnovers, ice cream pies, and more. Headrich has the most reassuring voice in food literature, and his lifelong passion--the making and baking of all manner of pies--soon begins to fit the reader like new skin. The first 60 pages are given over to general directions (for example, Haedrich is a firm believer in reading a recipe through to completion before lifting a finger; he rolls his dough on wax paper) and the making and shaping of crust. You will find everything you need to know about creating terrific pie crusts including a friendly pat on the back and the sage advice that great crust comes with experience. This is all but permission to bake several pies a week for the rest of your life. The 300 some recipes in Pie will help you on your way. There are 21 crust recipes alone, everything from that perfect flaky crust to Choco-Nut Press-In Pie Crust. Ever hear of the Balaton, what sounds like the perfect pie cherry? Haedrich doesn't just give you a cherry pie recipe (there are actually nine), he tells you all about cherries (there's a box titled "Crash Course in Cherries"). And talking about cherries leads to talking about regions of the country, the people in the landscape, the fruit on the trees. You will travel endless miles of back roads with Pie. Haedrich feeds you information in easy bursts, like conversational asides, as recipe leads, as sidebars, as boxes, as how-to notes the author calls "Recipe for Success." In just the pages on cherry pie you'll find out about product sources, sanding sugar, pitting cherries inside plastic bags, lattice pie crusts, baking with kids, knotting cherry stems with your tongue, IQF (individually quick frozen fruit), and much more. And cherry pie isn't a chapter all its own, but a small part of the chapter called Summer Fruit Pies. All told there are 13 chapters in Pie. Books like Pie don't happen overnight, or even over a year of nights. Haedrich didn't apply his considerable food writing skill to a subject he simply pulled off the shelf. While the tone may be easy going, there's nothing casual here about either the task or the accomplishment. Pie represents a considerable chunk of one man's life wedged between the covers of a book. The tens of thousands of bits and pieces of valuable information, quotes, lines of poetry, not to mention the recipes and careful instruction comes from years and years of both accumulation and winnowing down to the very best. And all along, page after page, there's that implacably friendly, reassuring voice, leading, encouraging, enlightening. How often do you crack open a cookbook and wind up with a new best friend? Such is the nature of a great book. Such is the magic of Pie and Ken Haedrich. --Schuyler Ingle
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From Publishers Weekly
No, that number's not a typo: here are 300 recipes for sweet pies, with fillings ranging from fruits to nuts, ice cream to custard. Haedrich, a cooking teacher and cookbook author (Apple Pie Perfect, etc.), shares an astonishing quantity of recipes, advice, pie history and musings on issues such as the butter vs. lard debate and his passion for sour cherries. His zeal and solid expertise make this book a worthy addition to the baker's bookshelf. There are 57 pages of information on pie crusts alone, but Haedrich's tone is clear and encouraging, as he addresses pie pans, rolling pins, pastry edges and more. The recipes range from All-Rhubarb Pie to more exotic offerings such as Watermelon Rind Pie and Carrot Custard Pie (Haedrich also includes 25 recipes for apple pie). Pie snobs, take note: each crust recipe gives instructions for making the pastry by hand, with an electric mixer or in a food processor. Similarly, Haedrich assures readers it's all right to use frozen fruit. Intrepid pie makers will be pleased with the recommendations throughout for other cookbooks and magazines, and the list of resources includes useful information on baker's catalogues, fruit farms and nut growers. Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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Product details
Hardcover: 608 pages
Publisher: Harvard Common Press (September 29, 2004)
Language: English
ISBN-10: 1558322531
ISBN-13: 978-1558322530
Product Dimensions:
8.1 x 2.1 x 9.2 inches
Shipping Weight: 3.6 pounds
Average Customer Review:
4.5 out of 5 stars
126 customer reviews
Amazon Best Sellers Rank:
#835,537 in Books (See Top 100 in Books)
We have been using this book for our "Saturday pie day" - hubby picks a pie on Thursday, we get ingredients on Friday, and I bake the pie on Saturday. It made hubby feel so important, he absolutely loves this book.The recipes in the book are good - these pies are a bit complicated and sophisticated, but they are not difficult to bake. For example, for apple pie I have been using whatever apples I have in hands, with sugar, vanilla extract and cinnamon (nutmeg if I feel fancy), but the recipe in this book might suggest a couple more spices, or specify which type of apple, or suggest a new way to process them, or pair the pie with a different crust. There were times I felt that a particular recipe could be too much work, but most of the time the workload is reasonable. And it makes hubby feel fancy.This pie book also presents some crust recipes that I was not familiar before. And interestingly, when I testes these crust recipes against the ones highly praised on internet, we actually liked the ones from this book better. Before, 99% of time for fruit pies I use double butter crusts, but after trying different pie crusts, I pair berry pie and peach pie with quite a few different crusts now. Some recipes are pretty traditional, which is great conversation piece for parties. I was surprised when older folks were reminded their childhood pie by the pie I baked from this book. So now, whenever I bake for a gathering, I always pick a recipe from this book.The downside of this book though, is the index. There is no good way of finding out which pie is on which page. It did list the name of the pie at the beginning of each chapter, but chapters are arranged by the type of the pie but not by ingredients, so if you want to find recipes for, let's say an apple pie, you would have to go through the first page of each chapter to get an idea of which apple pie recipes this book offers. The back index does not help much either, since it is based on the first letter of the name of the pie. So a name like "White Russian pie" does not help at all when you looks for a pie with coffee, if you do not know what White Russian pie is supposed to be. I'd like to see a list of the names of pies at the beginning of the book, with main ingredient listed. Hubby has to flip through entire book to find a pie for the ingredients he has in mind. So lately he has been just opening the book and point on random pages...Overall I would recommend the book. I bake with it. It does make me feel like hitting "Ctrl+F" sometimes though.
As a Kindle recipe book this totally sucks. For instance if you want to see the directions for prebaking a pie crust you have to go to the chapter on pastry and thumb through it to find the directions. they aren't easy to find. Same for each individual kind of crust. I thought that at least I could go to the index and find it there. The index was really had to follow, pretty jumbled up. I did eventually find the listing for pre-baking a pie crust. However there was no page or location listed for it and you couldn't go there by clicking on the link. Pretty useless in my mind.
This Pie book is so indespensable and versatile, you can use it and rotate the flavors in 365 days. I am not kidding because it gives you more than 10 options which pie crust you are going to bake and about 200+ recipes of pie fillings that are made from scratch. Also give you many variations. Some of the recipes are coming from inns and other restaurants that may exist around the world like the United States, Australia, England and many more. This is a great read for a coffee table and part of your baking kitchen collection. I have bought the kindle version, and it was very handy.
I am overwhelmed at the comprehensive content of this book. Not just pie recipes. Not just special notes about baking better. But dozens of variations on EACH TYPE of pie. Not recipes that come from spiral bound women's clubs nation-wide and regurgitated herein (with all due respect to them). The recipes are a careful collection from the best sources including iconic restaurants and top chefs nationwide. I counted at least two dozen apple pie recipes! Many for chess pie! And a Funeral Pie too! Really? Wonderful pies I have never heard of! This will most likely be the last 'pie' cookbook you will ever need. I love pie!
Can't speak to the recipes yet, as I only purchased this book yesterday, but the Kindle formatting is terrible. Links take you to wrong recipes, no links or location/page numbers at all in the index . . . very disappointed.
This is an excellent pie book. Just reading it is entertaining and educational. He always offers a "Recipe for Success" section of tips with each pie recipe and that is really helpful. There are quite a few crust recipes, as well as topping recipes and tips on how to buy the best fruits. There are combinations of pies that most of us have never even thought of, such as Fresh Plum and Port Pie, Apricot Mango, or Carrot Custard Pie. The variety is very nice. You have a lot to pick and choose from and can mostly navigate around foods you don't like or can't have. He includes hand-pies, refrigerator pies, and ice cream pies as well as the traditional fruit, nut, berry, custard, chiffon, chess, and cream pies. So far, I have tried the Spiced Indian Pudding Pumpkin Pie and it was very good.I bought the Kindle version and the only problem I've had with it seems to be some navigation issues. Clicking on some of the pie titles (mostly the ones that are 2 lines), leads to the index, which is not clickable. You have to page through to these recipes, and then, if you like it, bookmark it. It's a little annoying, but manageable, and if you are reading page by page it bypasses the problem anyway. The rest of the navigation works fine and it has happened with just a few recipes so far. This is a very readable pie book, his writing style is very friendly and accessible and he's extremely knowledgeable. I think it would be a valuable addition to anyone's pie library whether you purchase the actual book or the Kindle version.
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