Pie

August 16, 2004
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. (Oct.)

Forecast:
This should be a strong fall seller, pubbing in time for apple and pumpkin season. The publisher plans a $50,000 marketing campaign, including a 12-city "Pie Clinic" author tour and appearances at regional book fairs.

September 15, 2004
Haedrich is the author of more than half a dozen cookbooks with an emphasis on baking. His Apple Pie Perfect featured 100 recipes; his latest features 25 new recipes for that dish alone, along with dozens for summer fruit and berry pies, pecan and other nut pies, "personal pies," and icebox and freezer pies. He begins with an excellent introductory section before moving on to the recipes, which each include a "Recipe for Success," with helpful tips, suggestions for variations, and storage information. Haedrich has an engaging style, and his recipes are mouth-watering. For all baking collections.

Copyright 2004 Library Journal, LLC Used with permission.

September 15, 2004
Every cook appreciates the irony behind "easy as pie." Anyone who's tried knows how challenging it can be to make a perfect crust and a perfect filling. Haedrich's comprehensive guide to this all-American dessert first confronts most cooks' greatest fear: pastry. Using explicit directions and multiple methodologies, Haedrich covers every version of piecrust, from those made with vegetable shortening to those with butter, lard, oil, and cream cheese. He also offers crumb-based and uncommon crusts, such as meringue shells used for angel pies. Complete pie recipes commence with an archetype: rhubarb, still referred to as "pie plant" in some communities. This seasonal delight gives way to cherry and all manner of plain and fancy summer berry pies before moving into more sophisticated fruits. Figs and the recently developed pluots appear in these recipes. Haedrich's nut pies go far beyond pecan pie, with walnut and hazelnut examples, and appeal to people looking for the ultimate in sweet richness. Haedrich doesn't neglect ever-popular cream pies, with plenty of coconut and chocolate delights.(Reprinted with permission of Booklist, copyright 2004, American Library Association.)