Review by Booklist Review
A packed-full-of-recipes collection featuring sweet and savory pies, Clark's book is as straightforward in approach as the title suggests. Here's a quick step-by-step tutorial on making pie dough, then wham! bang! the recipes. Divided by type (for instance, poultry, meat, vegetable, seafood, sweet pies, and tarts), the more than 115 entries include basic instructions, nutritional information, occasional variations and substitutes, and a color photograph of the baked foodstuff. Combinations are intriguing, and flavors are international, including beef pies with polenta tops, pumpkin and feta muffins, and blood orange meringue pie. Of course, some may complain that Clark's stretched the definition of pie tiramisu or sticky banana puddings, anyone? But the results will be tasty.--Jacobs, Barbara Copyright 2014 Booklist
From Booklist, Copyright (c) American Library Association. Used with permission.
