Perfect Light Desserts: Fabulous Cakes, Cookies, Pies, and More Made with Real Butter, Sugar, Flour, and Eggs, All Under 300 Calories Per Generous Serving

Perfect Light Desserts: Fabulous Cakes, Cookies, Pies, and More Made with Real Butter, Sugar, Flour, and Eggs, All Under 300 Calories Per Generous Serving
Average customer rating:

Fantastic book!

a simple and easy book for the everyday baker

Lightened Desserts Done Right. Buy It.

Reduced Calorie Desserts

Another winner from Nick Malgieri

Perfect Light Desserts: Fabulous Cakes, Cookies, Pies, and More Made with Real Butter, Sugar, Flour, and Eggs, All Under 300 Calories Per Generous Serving
Nick Malgieri , and David Joachim
Manufacturer: William Morrow Cookbooks
ProductGroup: Book
Binding: Hardcover

Desserts | Baking | Cooking, Food & Wine | Subjects | Books
General | Cooking, Food & Wine | Subjects | Books
General | Quick & Easy | Cooking, Food & Wine | Subjects | Books
Low Cholesterol | Special Diet | Cooking, Food & Wine | Subjects | Books
Low Fat | Special Diet | Cooking, Food & Wine | Subjects | Books
Low-Fat Diet | Special Conditions | Diets & Weight Loss | Health, Mind & Body | Subjects | Books
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ASIN: 0060779292
Release Date: 2006-10-17

Book Description

Everybody loves dessert, but nobody loves the calories. Perfect Light Desserts offers recipes for desserts rich enough to satisfy any sweet tooth -- but with sensible calorie counts.

Master baker Nick Malgieri and healthful food expert David Joachim have joined forces to create 125 exceptional desserts without the usual quantities of fats and sugars. The focus is on flavor and texture achieved through balanced ingredient combinations and superior baking techniques. Not a single recipe has more than 300 calories per serving.

The results are nothing short of spectacular, with desserts that range from devil's food cake (complete with fluffy icing) to a lemon custard highlighted with a colorful raspberry sauce. Old-fashioned American favorites such as hermits mingle with sophisticated treats like rum raisin semifreddo and white chocolate raspberry tartlets. Best of all, while these desserts are low-calorie, they are high in flavor. Moist coconut poppy seed coffee cake, juicy blueberry pie, and fudgy brownies don't taste like “diet desserts”; they simply taste great.

All of the recipes here achieve great flavor without resorting to artificial sweeteners or synthetic substitutes. The recipes use moderate amounts of real butter, sugar, flour, and eggs in perfect proportions. Every recipe includes a complete nutritional analysis as well as serving and storage notes. Everybody loves dessert, and now no one has to go without it.

Customer Reviews:

Fantastic book!.......2007-02-14

I have by now made six of the recipes in this book, one of them (the brownies) three times. Most cookbooks that I keep have an eight in ten success record. This book, however, is ten out of ten. The brownie recipe is one of the best I've ever tasted and certainly the best I've ever made. The fruitcake ended up being the highlight of a recent holiday potluck. The coconut poppy seed cake was the perfect birthday cake, and the reason I'm reviewing the book at this moment is that I handed a slice of spice cake to a co-worker who praised it for a good three minutes.

I always knew Malgieri was a great baking book author. I didn't realize how great until just this moment. I haven't had a failure yet from this book, and I can't even say that about classics like "The Joy of Cooking." Bravo, Mr. Malgieri!

p.s. Buy this book if you want to make some scrumptious, lower fat and calorie, desserts.

a simple and easy book for the everyday baker.......2007-01-06

I am a starter baker, so my husband bought this book for me as a Christmas present. I love the concept presented here by Nick Malgieri - real ingredients (real butter, real sugar, etc), less the amount, and still delicious desserts. I have tried two recipes so far, and both have turned out well (even though the tart crust contains only THREE tablespoons of butter, a minor miracle indeed!). What I also like about this book is that the ingredients and the equipment are simple and common in local supermarkets. None of the recipes requires fancy, exorbitantly priced rarities from the other side of the world. In addition, the recipes cover a range of dessert genres: chocolates (with an entire section devoted to it), cakes, tarts and pastries, ice creams, cookies. Nick also teaches you the basics of ingredients and baking techniques, along with helpful tips - so the book is educational as well (my husband was reading it for fun the other day!). One thing that this book doesn't have, but that I would've appreciated having, is prep time. Otherwise, no complaints from me. I look forward to trying all the recipes in 2007!

Lightened Desserts Done Right. Buy It........2006-12-29

`Perfect Light Desserts' by baking teacher extraordinare, Nick Malgieri and veteran cookbook author David Joachim is a classic meld of baking technique and substitution cooking, fitting the skills of the two authors. There is probably no other baking writer's work on a `healthy' baking book I would expect more from than Malgieri, since I always go to his books first whenever there is a specific kind of recipe I wish to make. He doesn't always have what I want, but every time I use his recipe, the results exceed my expectations. I have even found better recipes in his book, especially `How to Bake' than I have in books which specialize in the subject I am searching.

David Joachim's contribution is utterly appropriate, as his latest opus was `The Food Substitutions Bible', being an encyclopedia of what ingredients, as in lower calorie for higher calorie, can be swapped for what.

The authors' introduction shows their technique is entirely in the direction I would have hoped. They use no `non-fat' ingredients and no artificial sweeteners, although they do use `lowered' fat products. Just as I am fond of Rachael Ray's take on fast cooking without relying on prepared convenience foods, these authors fill their book with low calorie and low fat recipes by concentrating on those recipes which tend to be lower in the bad stuff to begin with.

There is little mystery to how the recipe slimming is done. First, as stated above, the authors choose recipes that are not high in sugar and fat to begin with. Second, high fat ingredients such as dairy products are replaced with `moderate' fat substitutes or dairy products with extra body such as buttermilk or yogurt. Third, fat is replaced with vegetable products such as applesauce. Fourth, rich icings are removed, so bulking up with rich stuff is an option. The classic examples of all these techniques put together would be a cheesecake recipe replacing cream cheese with ricotta and a carrot cake which makes heavy use of vegetable textures to begin with. Both these examples are also classic cases of picking good recipes to begin with. The ricotta cheesecake is not a diet faddy invention, it is based on an old Neapolitan recipe.

The authors claim to have maintained reasonably sized portions. I suspect a good symptom of the Americans' inflated notion of portion size is that these portions seem just a bit on the small size. When I am not in `dieting' mode, I would not imagine getting 8 portions from a 9-inch fruit pie or even less 16 portions from a 10-inch Bundt pan cake. But, the portions all seem to be of reasonable size, and most of the time, the calorie count for the portion is actually well below the target of 300 calories per portion.

One corollary to the fourth technique above is that there are very few double crusted pie recipes in the book. And, the pie crust recipes are all for a single 9 inch piecrust or maybe a 10 inch tart crust. Virtually the only caveat I have about the book is that unlike some of Malgieri's other books, this is not a serious tutorial on baking techniques. This is not to say there are no good guidelines and lessons here. Just the opposite. It's just that you will do much better with this book if you are already a fairly adept baker. The recipes for the pastry crusts, for example, assume you know most of the tricks of the trade in making a nicely flaky crust with a food processor. I am not overly fond of using the food processor and I do fine with my old-fashioned dough cutter. But, since these recipes use less butter and even less water, I suggest you go along with the recommended food processor technique, as this will work better on the smaller quantities.

On the other side of the coin, I find things in this book that I would expect and do not find in a lot of other books. My favorite is a little table showing when many popular fruits are in season. Unless you are a strict carbophobic, it is clear to both me and the authors that fruit is one of the very best ingredients for healthy desserts.

One thing to take very seriously is that this is not a book on baking in general, but only on DESSERTS. This means there are no recipes for lower calorie biscuits, breads, muffins, or breakfast pastries. But, you do get a generous helping of recipes for vegetable bulked breads.

It is no surprise that the book starts with chocolate, as that seems to be everyone's favorite dessert ingredient (except for my mother, probably because she spent several decades working in a candy factory). The very best news about chocolate is that not only is it not, in itself, fattening, it is literally good for you, just like tea and (dare we hope) coffee. The bad side of chocolate is from the level of sugar added to cut its natural bitterness. The authors accommodate this by using sugar-free baker's chocolate plus complex sweeteners or use Dutch process cocoa power, which is less bitter than unprocessed cocoa powder. My only regret here is that while there are many fine chocolate recipes, a classic chocolate layer cake is not among them. The authors redeem themselves by giving us a `healthy' recipe for chocolate chip cookies (sorry, no nuts). Even better is the even healthier oatmeal raisin cookies. Now why didn't I get this book before Christmas!

Reading this book in December makes one regret that all the best berries and stone fruits are out of season. Just Wait!!!

Reduced Calorie Desserts.......2006-10-27

Malgieri certainly is a fine baker, as his extensive cookbooks demonstrate. Here he teams up with healthfood writer Joachim to provide dessert collection with reduced caloric recipes, each said to be under 300 calories. Each recipe has nutritional breakdown.

They achieve this by reducing or eliminating amount of sugar, butter and eggs. They do not use articial sweeteners or egg substitutes or whole grain flours. One can try and substitute some of this out if glycemic index is important.

There are some fine recipes in this collection with nice large format, paper stock and color photos galore, along with Source recommendations, Ingredients & Equipment discussion. I'm into the likes of Gratin of Summer Berries (with a magnificent sabayon topping); Honey and Hazelnut Biscotti; Earl Grey Panna Cotta; Strawberry Meringue Tart; Chocolate Banana Custard Tart.

Another winner from Nick Malgieri.......2006-10-26

I always trust his books. They have been better than any other baking books I have used. I was a litttle put off that with so few calories the desserts would be good. No need to worry. The brownies alone are worth the price of the book. This is a wonderful book to have right before the holidays.

Betty Crocker Bisquick Impossibly Easy Pies: Pies that Magically Bake Their Own Crust

Average customer rating:

Betty Crocker Bisquick Impossibly Easy Pies
Something for Every Meal
Satisfied
Excellent pies
better then........

Betty Crocker Bisquick Impossibly Easy Pies: Pies that Magically Bake Their Own Crust
Betty Crocker Editors
Manufacturer: Betty Crocker
ProductGroup: Book
Binding: Spiral-bound

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ASIN: 0764559176

Book Description

Make tasty dinners and desserts easy as pie!

Do you have a box of Bisquick on your shelf? Why not whip up tempting home-baked pies that are impossibly easy and impossibly delicious? These pies magically make their own crust, and they're a hit with kids and adults alike. Whether filled with ground beef, chicken, cheese, vegetables, or fruit, they're perfect any night of the week-great after work or for casual get-togethers and potluck suppers.

Try These All-Time "Impossibly Easy" Favorites:

Coconut Pie
Chicken and Broccoli Pie
Cheesy Tuna Pie
Zucchini Pie
French Apple Pie
Cheeseburger Pie

Customer Reviews:

Betty Crocker Bisquick Impossibly Easy Pies.......2007-09-24

I love this book. Couldn't wait to get it home to try one of the recipes for dinner. There is something for everyone - even picky eaters. Would highly recommend for easy weeknight meals.

Something for Every Meal.......2007-08-24

Betty Crocker Bisquick Impossibly Easy Pies are great for every meal. There are breakfast, lunch, and dinner recipes, and some outstanding desserts. Who would have thought that Bisquick could do so much?

Satisfied.......2007-05-07

It was exactly what I was looking for, it arrived quickly and in perfect condition.

Thank you

Excellent pies.......2007-01-16

Everyone should have this little book sitting on their kitchen counter along with a box of Bisquick. I have tried about 10 of the recipes and have made some of them over and over. They are all simple to do and so far everyone of them is simply yummy! My husband can be a picky eater and he loves all of the recipes I have tried out of this great cook book from main meals to deserts. Do yourself a favor and get this book ASAP.

Grandma Sharon from Illinois farm country

better then...............2007-01-11

in the late '60s when i was learning to cook this book seemed great!
I have been tring to find it. now i have it, it just seems like there's too much
'dough' in the recipes. might be a good thing for 'new' cooks!

Average customer rating:

the best pie book ever made
excellent!

Pie Pie Pie: Easy Homemade Favorites
John Phillip Carroll
Manufacturer: Chronicle Books
ProductGroup: Book
Binding: Paperback

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ASIN: 0811839303

Book Description

Nothing says home sweet home like the aroma of a freshly baked pie. And with the voice of an old friend, author John Phillip Carroll teaches foolproof methods for making the delicious tried-and-true favorites that top every pie lover's list, plus some exciting new flavor sensations. The buttery golden streusel on the Apricot Crumble Pie will give Grandma's a run for her money. For a new twist on an old classic, drop a fork in a chilled slice of Butterscotch Cream Quince Pie with its spicy gingersnap crust. Fudge Brownie Pie takes the cake as a hip new treat for a kid's bithday party. Recipes for seven different types of crust ('cause one just isn t enough) plus simple toppings like meringue and chocolate fudge sauce ensure that each pie is perfect, from bottom to top. Apple or Key Lime, Caramel Custard or Mile-High Strawberry they're all as easy as Pie Pie Pie.

Customer Reviews:

the best pie book ever made.......2006-12-15

easy recipes, clear instructions and tips, beautiful pictures and layouts. these are the tastiest pies you will ever eat. simplest and best crust recipes that will earn you friends. fillings to earn you more friends.

excellent!.......2006-06-28

easy, clear instructions - recipes lovely , fabulous, diverse and pictures are the best!

Average customer rating:

$5.95 for a slim volume of recipes that use a great deal of sugar
Great
Illustrated with vintage photos and laced with advice

The Lost Art of Pie Making Made Easy
Barbara Swell
Manufacturer: Native Ground Music
ProductGroup: Book
Binding: Paperback

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ASIN: 1883206421

Book Description

The Lost Art of Pie Making shows you how to make a darn good pie in a jiffy. You'll feel like you're in your grandma's kitchen, where she teaches you the secrets of her tender, flakey pie crust and shares recipes taken from handwritten 19th century cooking journals, recipes like Dutch Oven Apple Cherry, Vanilla Crumb, Fresh Raspberry, Louisianna Peanut, Sour Cherry Ammaretto, and dozens more. There are also scores of vintage photos, pie insults, pie superstitions, pie advice, why men love pies and tips on how to host your own pie contest.

Customer Reviews:

$5.95 for a slim volume of recipes that use a great deal of sugar.......2007-06-12

This book is interestingly written in a chatty tone. I probably not follow the recipes because of the high sugar content but I will review it when I make savory pies.

Great.......2005-10-22

The Lost of Pie Making Made Easy is another gem with more historic black and white photos, old-time advertisements, tips from pie makers and of course, recipes, Swell shows us another winner!

With Swell's passion and knowledge of the simpler times, or so we believe, she has created this book filled with wonderful recipes, such as: Shoofly, Louisiana Peanut and Concord Grape pie.

For all pie lovers and historic cooking lovers, pick up this book too. Swell's pie book is sure to please!

Illustrated with vintage photos and laced with advice .......2004-10-11

The Lost Art Of Pie Making Made Easy is a slender (72-page) gem of a specialty cookbook dedicated to passing along the pie-making wisdom of an American yesteryear to a new generation of kitchen cooks with an appreciation for old-fashion recipes that range from Double Sour Cherry Amaretto; Aunt Martha's Coconut Cream; Bourbon Pecan; and Mom's Lemon Meringue; to Honey Apple Dumplings, Louisiana Peanut; Hot Fudge Funny Cake, and Vanilla Crumb. The Lost Art Of Pie Making Made Easy is more than just another recipe collection, it is nicely enhanced throughout with such tidbits of advice as how to overcoming pie crust fear and how to host your own pie contest, to insights into just why men love pie and a pie calorie work-off system. Illustrated with vintage photos and laced with advice from 1930's era "Pie Aunts", The Lost Art Of Pie Making Made Easy will prove to be an immediately popular addition to any kitchen cookbook collection -- not to mention family dinner menu planning!

The New York Times Easy as Pie Crossword Puzzles: 75 Simple, Solvable Crosswords (New York Times Crossword Puzzles)

Average customer rating:

The New York Times Easy as Pie Crossword Puzzles: 75 Simple, Solvable Crosswords (New York Times Crossword Puzzles)
The New York Times
Manufacturer: St. Martin's Griffin
ProductGroup: Book
Binding: Paperback

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ASIN: 0312343310
Release Date: 2005-07-28

Book Description

A collection of seventy-five Times puzzles for solvers who like to finish their crosswords faster than a New York minute Light, fun, solvable, quick-say it however you like, the most popular New York Times crosswords are the easy puzzles from the Monday and Tuesday editions of the paper. Here's the latest collection of 75 of the easiest puzzles from the pages of The New York Times and former crossword legend Eugene T. Maleska. Featuring: -Seventy-five light, beginning-of-the-week crosswords -Convenient trade paperback for easy transport -The #1 name in crosswords: The New York Times.

Ninjas Don't Bake Pumkin Pie (The Adventures of the Bailey School Kids, #38)

Average customer rating:

Ninjas Don't Bake Pumpkin Pies
Great!
Easy to read!

Ninjas Don't Bake Pumkin Pie (The Adventures of the Bailey School Kids, #38)
Debbie Dadey , and Marcia T. Jones
Manufacturer: Scholastic Paperbacks
ProductGroup: Book
Binding: Paperback

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ASIN: 0439043980

Book Description

The new baker in town makes a mean pumpkin pie. But could he really be a Ninja plotting to steal some valuable Japanese art? It's up to the Bailey School Kids to find out!

Customer Reviews:

Ninjas Don't Bake Pumpkin Pies.......2005-12-20

The book is about where Eddie,Melody,Howie,and Liza walks down the street and smells something good.And they go inside a building and found a ninja baking pumpkin pies. Read the rest of the book to find out more it is really good.

Great!.......2005-04-14

There are csome weir grownups in Bailey City but could the new baker who makes the best pumpkin pies really be a ninja in town trying to steal some valuable Japanese art? The Bailey School Kids are going to find out!

Easy to read!.......2000-12-17

This was the first Bailey School Kids book that my son and I read together. He is in the 3rd grade and found this pretty easy to read. We both enjoyed it and will be reading more Bailey School Kids books in the future.

Scrumptious Pies & Tarts (Baking Series)

Average customer rating:

Brings pie-making down to a do-able level.

Scrumptious Pies & Tarts (Baking Series)
Linda Collister
Manufacturer: Ryland Peters & Small
ProductGroup: Book
Binding: Paperback

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ASIN: 1841725307

Book Description

Nothing beats homemade pies and tarts -- and they are so easy to make, as demonstrated here by Linda Collister All you need is a rolling pin, tart pan or pie dish, and a food processor (helpful but not essential). Choose from 32 of Linda's favorite baking recipes to delight your family and friends alike. Enjoy Lemon Meringue Pie, Apple and Berry Deep Dish Pie, Caramalized Pear Tart, or Blueberry Cheesecake Tart -- classic fruit desserts and everyone's favorite too. If you're crazy about nuts, you won't be able to resist Linda's Pecan Fudge Pie, Sticky Walnut Tart, Pignoli Nut Honey Tart, or Hazelnut Strawberry Tart. For fine entertaining, serve Creme Brulee Tart, Mango Tartes Tatin, Red Fruit Croustade, or Torta di Zabaglione -- desserts with international appeal. Beautifully photographed in full color, these delicious pies and tarts are truly scrumptious.

Customer Reviews:

Brings pie-making down to a do-able level........2001-08-06

Making pastry is perhaps the bane of all bakers, even the professional ones. But with this book, the process will hopefully be made easier and certainly less painful.

The book begins with a short introduction on what a pie is (a delicious combination of filling and pastry), and then moves on to the basics in making pastry. Unlike other baking books that take up pages and pages outlining the process, this book sums it all up quite succinctly in just three pages.

Move on from there into fruit pies, classic tarts, fruit tarts, nut tarts and pies, as well as French and Italian pastries like the creme brulee tart and the torta di zabaglione (ooh la la!).

Like all of Linda Collister's previous books, Sweet Pies and Tarts doesn't skimp on the gorgeous photography. It's worth way more than what you have to pay for this book.

As Easy As Pie
Average customer rating:

Still the best

After 20 years, I still love this book!

Excellent Book on Pastry and Classic Pies and Technique

Only Pie Book You Need

As Yummy As It Gets

As Easy As Pie
Susan G. Purdy
Manufacturer: Ballantine Books
ProductGroup: Book
Binding: Mass Market Paperback

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ASIN: 0345320476
Release Date: 1985-09-12

Customer Reviews:

Still the best .......2007-08-05

As Easy As Pie: From Basic Apple to Four and Twenty Blackbirds It's

"As Easy as Pie" deserves everyone of its 5 stars, if only for its fabulous Blueberry-Peach Pie (which I am eating as I write this review). Purdy's can't fail recipes are straightforward, absolutely dependable and delicious. I especially recommend her food processor pie dough, cream cheese pastry, strawberry-rhubarb pie, key lime pie and the aforementioned blueberry-peach pie.

After 20 years, I still love this book!.......2005-11-23

I was looking for a nice Susan Purdy book to give as a holiday present and decided I had to write a review for this one. I was a pie-making novice when I was given "As Easy As Pie." Not only did Purdy's detailed instructions and careful descriptions help me overcome my crust-angst, between experience and her many alternative filling suggestions, I eventually grew confident enough to invent my own pies. From simple to elaborate, sweet to savory, she covers just about all there is, plus a few things you might not think of. Even after all these years, I still haven't tried and learned everything this book has to offer.

While I'm sure her more recent books are just as full of detail, helpful hints and delicious recipes, I really have to say, if you're looking for a pie book you'll use the rest of your life, go find yourself a copy of this "As Easy As Pie." Sure, it might be easier to buy a new book, but this one's worth the effort.

Excellent Book on Pastry and Classic Pies and Technique.......2005-09-06

`As Easy As Pie' by old school pastry expert Susan G. Purdy is my `go to' book for pie recipes, even after reviewing at least a half dozen very good pastry and dessert books by the likes of Wayne Harley Brachman, Nick Malgieri, Rose Levy Beranbaum, Judith Fertig, Flo Braker, Gayle Ortiz, and the very French Christine Ferber. In fact, I recently went to Wayne Harley Brachman's `American Desserts' for a peach pie recipe and felt just a bit disappointed with the prospects of his recipe. While I think his book is an excellent tutorial on American recipes, I was just a bit apprehensive about his very simple pastry recipe, after having made Ms. Purdy's basic crust for everything from apple pies to tomato tarts to corn pies. I was even a bit apprehensive of Brachman's technique for blanching peaches for peeling, as it called for cutting the fruit in half before blanching. I was really afraid that this would either rob the fruit of some of its juices or make them damper than they naturally were, especially as I was dealing with very ripe fruit, just on that fine edge between ripe and rotten.

So, I rush back to my aging copy of this book and use my old favorite for both the crust and the filling. I have tended to discount Ms. Purdy, as she did not seem to have the cachet of writers such as Nick Malgieri or Rose Levy Beranbaum or Flo Braker, who are routinely cited by other authors as their favorite authority on pastry making. It is true that Ms. Purdy may not spend 10 pages discoursing on the nature of flours or another 10 pages on all the different influences on making pastry dough. But in looking back at the front of her book, I see that this material has not been overlooked. I see that since I started using her book years ago, before I started picking through cookbook texts with a finely toothed comb to review the material, I had gone straight to her superb `Basic All Purpose Flaky Pastry Recipe' and have been using it successfully ever since. I have even used this as the benchmark against which I judged all other `pate brisee' recipes.

Unfortunately, I never sat down to read this volume as carefully as I would later pastry texts, so I never came to appreciate how good a pie reference this is. And yet, I keep coming back to it for my seasonal apple, pumpkin, mincemeat, and corn pie recipes. Upon doing that, I discover really great discussions of all sorts of pie and pastry crusts, including the ephemeral strudel and puff pastries. And, not only are the diagrams on the techniques better than average, the `facts and figures' on making variations in the recipes are up to a professional level, without the professional patois of proportions found in books for bakers.

The very best things about this book is that it is an excellent source of recipes for all the standard crusts and fillings, with methods for hand, food processor, and stand mixer approaches. The primary warning about this book is that good pie crust making is not that easy. I make pies only once in a while, and often forget the practical lessons from the last time I make a standard butter pie crust, which depends a lot on ambient temperature, humidity, and flour properties. Thus, in spite of reading all the experts, my Susan Purdy crust for my most recent pie, made on the very latest Silpat silicone pastry mat, was less than ideal, as I probably added too much water or started working it when the dough got too warm out of the fridge. I also suspect Ms. Purdy's basic pie crust recipe may have too many options and that one should really work on making a successful crust with nothing more than flour, water, and fats. Adding the egg and the vinegar or lemon gives one the sense that you have insurance against the failings of poor technique. They are added to cut down on gluten formation and do nothing for the perils of too much moisture or too much heat when manipulating the dough.

All in all, as I have been using this book successfully for years, I highly recommend it for anyone who wishes to occasionally bake an apple pie or other holiday favorite.

Only Pie Book You Need.......2005-05-25

I love this book so much! It has all of the core recipes and all sorts of unusual items. It is great for browsing to brainstorm or just for making the recipe as directed. It's a perfect "manual" for beginning bakers or for more experienced bakers like me. She also has a cake book that I like a lot.

As Yummy As It Gets.......2000-11-06

I am a chef specializing in low-fat, gourmet cuisine, and I love this book! The recipes are so yummy and so low fat. My clients can't get enough of these recipes and fortunately, I don't have to give away my secret source--so my phone keeps ringing.