America's Test Kitchen The Perfect Pie: Your Ultimate Guide to Classic and Modern Pies, Tarts, Galettes, and More

Like all ATK books the recipes are dependable. I haven't tried the new crust recipe yet but I will. I was surprised that they didn't include a basic pie crust recipe that doesn't need a food processor but I have one so that's fine. My only big surprise and it has been a surprise in all their recent baking books is that they do not provide measurements in grams. They are so precise about everything else. If you are going to suggest that people have a scale why not include grams? It's so much more accurate and all of the newer baking books like King Arthur and those written by pastry chefs provide those measurements. Lots of good tips for success in this book and I'm reading all the techniques before I jump in on my next fruit pie. Very good for beginners and even though I have baked a lot of pies I have already picked up a lot of new tips. Also not just the old favorites. They have included some interesting flavors and ingredients and I liked the idea of adding some favorings to the basic butter crust.

Excellent recipes and tons of key tips for new bakers. Lots of photos for technique. HIGHLY recommend for anyone looking to truly learn the art of pie. In photos the ones I made from this book :)

You know pies have always scared me! But I just received this beautifully illustrated book today and I started browsing through it. Some great pie ideas for someone that is shy of making pie crust that doesn't require a roller! I'm in - can't wait to try it!

Me acaba de llegar. Pero he hojeado las recetas y se ven sencillas y realistas.

America's Test Kitchen sforna da sempre ottimi libri di ricette e questo non sfigura affatto: 180 tipi di torte e dolci in crosta, dai più tradizionali alle varianti un pochino più sperimentali, comprese monoporzioni, pops e bicchierini, tutti testati nelle cucine della redazione con un format che garantisce il successo casalingo. Due motivi di particolare interesse: l'ottima cura formale in stile “comfort food”, che si esprime nelle coperture (intrecciate o croccanti o meringate, in tutte le varianti), e le torte con abbinamenti speciali (zenzero-prugna-pera, ricotta-limone-timo, uva spina-fiori di sambuco-meringa, fichi-ciliege-noci, cioccolato-macha-melograna). Per chi ha un interesse specifico, sono presenti torte con tipici ingredienti Usa (noci pecan, burro d'arachidi, zucca e patate dolci) o veri e propri dolci nazionali; unica difficoltà o fastidio, il sistema di pesi e misure (ma una tavola delle conversioni è presente nelle pagine finali, oltre ad un indice con un utilissimo calcolo delle calorie a porzione). Fotografia da Oscar.