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Apple Pie Perfect: 100 Delicious and Decidedly Different Recipes for Americas Favorite Pie [Großdruck] [Englisch] [Taschenbuch]

Ken Haedrich
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Taschenbuch, Großdruck, 28. Dezember 2012 EUR 32,99  

Kurzbeschreibung

28. Dezember 2012
Apple Pie Perfect is an apple pie lover's dream - 100 recipes for apple pie in all its delicious incarnations, plus ten versatile crust recipes. There are pies with single crusts, pies with double crusts, and pies with decorative crusts, crumb toppings, and no toppings. There are traditional pies (My Mom and Dad's Brown Sugar Apple Pie), new twists (Baked Apple Dumpling Pie, Apple and Brie Hand Pies), multi-fruit pies (Apple-Plum Pie with Coconut Streusel), and pies for those who love apples in any and all forms (Shaker Boiled Apple Cider Pie). It's all written in Haedrich's homey, easy-to-follow style, with plenty of apple lore, tips, and advice, plus a complete pie maker's guide to apple varieties. With Apple Pie Perfect, any home cook can turn out a mouthwatering version of America's favorite pie.

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Produktinformation

  • Taschenbuch: 448 Seiten
  • Verlag: ReadHowYouWant; Auflage: Large Print 16 pt (28. Dezember 2012)
  • Sprache: Englisch
  • ISBN-10: 1458756378
  • ISBN-13: 978-1458756374
  • Größe und/oder Gewicht: 25,4 x 17,8 x 2,5 cm
  • Durchschnittliche Kundenbewertung: 5.0 von 5 Sternen  Alle Rezensionen anzeigen (2 Kundenrezensionen)

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Produktbeschreibungen

Amazon.de

Ken Haedrich's Apple Pie Perfect celebrates America's most treasured dessert with 100 definitive recipes--everything from a traditional lattice-topped version and Haedrich's parents' brown sugar pie to newer incarnations, including Baked Apple Dumpling Pie, Apple and Brie Pie, and multifruit delights such as Apple-Plum Pie with Coconut Streusel. Apple Pie 101 and then some, the book first offers 10 versatile crust recipes, including the author's favored All-American Double Crust (which requires both butter, for flavor, and shortening, for tender flakiness), plus a delicious whole wheat version, then proceeds to the pies, arranged according to the seasons. The recipes walk would-be pie makers through the process carefully, which should encourage even the baking novice to try their hand. Sidebars include tips (there's even one on how to avoid a floury telephone receiver when called during crust-rolling), lore, and useful subrecipes (like the one for Spiced Ginger Apple Butter), plus a guide to apple varieties. These further expand the book's usefulness. With a section on "handpies"--apple pie for the fingers, like Apple "Calzone" Pie--and recipes like No-Bake Apple Ice Cream Pie that appeal particularly to kids, the book is a sure best-stop for producing a true American food icon. --Arthur Boehm -- Dieser Text bezieht sich auf eine vergriffene oder nicht verfügbare Ausgabe dieses Titels.

Pressestimmen

"Apple Pie Perfect by Ken Haedrich is a delightful eye-opener for apple pie lovers--and that includes just about everyone." -- Peter D. Franklin, Universal Press Syndicate

"Apple Pie Perfect by Ken Haedrich is clearly designed to leave no excuse for wasting a single good apple." -- Associated Press

"Can you improve on the tried-and-true American dessert? Ken proved you can." -- Amy Traverso, goodFOOD Yankee Magazine

"Most are a little different from the norm, and viva la difference!" -- Gail Ciampa, The Providence Journal

Apple Pie Perfect by Ken Haedrich is clearly designed to leave no excuse for wasting a single good apple. -- Associated Press

Can you improve on the tried-and-true American dessert? Ken proved you can. -- Yankee Magazine

Most are a little different from the norm, and viva la difference! -- The Providence Journal

-- Dieser Text bezieht sich auf eine vergriffene oder nicht verfügbare Ausgabe dieses Titels.

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Die hilfreichsten Kundenrezensionen
5.0 von 5 Sternen Perfekter Apple-Pie x 100 26. April 2013
Von C.Well
Format:Taschenbuch|Verifizierter Kauf
Da ich auf deutsch kein passendes Backbuch ausschließlich mit Apfelkuchen gefunden habe, habe ich mich an diesem Buch über Apple Pie versucht. Zuerst einmal ist es natürlich auf englisch, was für mich aber kein Problem darstellt. Allerdings ist der amerikanische Apple Pie durchaus etwas anders als das, was wir als klassischen Apfelkuchen kennen. Trotzdem schafft es der Autor, die Zubereitung vor allem des Teiges (das was einen guten Pie ausmacht) sehr anschaulich zu erklären. Dazu ist auch zu erwähnen, dass sich kaum Bilder in dem Buch finden, was zwar einerseits schade ist, aber andererseits durch die lebhaften Erklärungen und kleinen Geschichten bestens ausgeglichen wird.
Ich habe mir gleich das passende Equipment zugelegt (also eine Pie-Form etc.) und zwei der Rezepte ausprobiert. Die Ergebnisse waren wirklich sehr lecker, auch wenn man sich in der Wissenschaft des Pie backens erst einmal üben muss. Aber ich kann mir auch durchaus vorstellen, dass das Buch für diejenigen, die nicht unbedingt einen Pie backen wollen, viele Anregungen für Füllungen klassischer Apfelkuchen bietet.
Insgesamt ein sehr empfehlenswertes Buch für alle, die mal was anderes im Bezug auf Apfelkuchen ausprobieren wollen. Wer sich speziell im Pie backen üben will, sollte sonst auch mal einen Blick auf die Homepage der PieAcademy des Autors (Ken Haedrich) werfen.
War diese Rezension für Sie hilfreich?
5.0 von 5 Sternen Bin zufrieden. 2. März 2013
Format:Taschenbuch|Verifizierter Kauf
Bin zufrieden. Ein wunderschönes Rezeptbuch
für alle Apfelkuchen-Fans.
Meine größte Apfelkuchensammlung der Welt.
Ca 100 verschiedene Apfelkuchenrezepte.
Lecker lecker schmecker.
War diese Rezension für Sie hilfreich?
Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)
Amazon.com: 4.6 von 5 Sternen  12 Rezensionen
32 von 33 Kunden fanden die folgende Rezension hilfreich
3.0 von 5 Sternen apple pie heaven 27. August 2003
Von jerry i h - Veröffentlicht auf Amazon.com
Format:Taschenbuch
The humble apple pie is so easy to make, yet tastes so good. Home made pies are rare these days, so I am glad to have a new book with nothing but recipes for apple pies, 100 in all. Strictly speaking, some of the recipes are not pies, but close relatives.
I like this cookbook very much. I appreciate the simple, direct instructions. I did not have any real problems with the recipes I tried. Note that the author prefers streusel toppings over the traditional 2-crust pie. I find the instructions to remove a blazing hot, half-baked pie out of the oven and pressing toppings onto it with your hands dangerous and not advisable. The author has not solved the problem of a giant air gap under the top crust of a baked pie; he sidesteps the issue by usually recommending a streusel topping, to be applied halfway through baking. The author also lives in the northeast, so much of his comments about different apple varieties apply to those not usually available on the west coast.
On the other hand, there are a few missing elements, which is rather surprising for a book that is essentially only one recipe with 99 variations. One would expect some hints and problems that relate to most of the recipes in the book, yet none are forthcoming. Since all the recipes have apples, one would also expect an extended section about apples: seasons, different types, which to choose for which recipe, typical characteristics, etc. However, the information about apples is perfunctory. It should also have a section on preparing apples, rolling the crust, and how to flute the edges (some information on this does finally appear on p. 81 in an easily overlooked sidebar), but this information is mostly lacking; there are a few tips hopelessly scattered in random portions of the text where you will never find them when you need them. Information on slicing apples appears in a side bar on page 41. It would be helpful to have some sort of cross reference to tell you which recipe is best for different apples, for those who come home from the market with a bagful of a particular type of apple in peak season. I also object to the organization: the recipes are grouped into chapters, but the groupings do not make much sense. More disturbingly, all the ingredients are listed in volume measure, but do not include weight equivalents. The author lists flour amounts in cups only, but does describe what method he uses to fill the measuring cups (dip and sweep, spooning, sifting, etc.). The apple amounts are usually listed in cups of cut up apples; this is unfortunate, as one buys apples by the piece or pound, not by the cupful, in the market. The author does not supply equivalents or conversions.
All in all, I enjoy having such a large number of recipes for just one thing: apple pies, since I like them very much; you will never run out of new recipes to try. However, any single subject cookbook must be more than just 100 similar recipes jumbled together; it must also cover its subject and its aspects thoroughly and in depth. This book does not meet that standard.
10 von 10 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen An astonishing array of apple pie and other apple desserts 19. August 2002
Von Catherine S. Vodrey - Veröffentlicht auf Amazon.com
Format:Taschenbuch
Ken Haedrich, a regular contributor to both BETTER HOMES & GARDENS and BON APPETIT, has struck a home run with his "Apple Pie Perfect"--the first all-apple-pie cookbook I've ever seen. Normally I shy away from cookbooks that are so narrowly focused, but as I like Haedrich's relaxed writing style and because apple pies are such wonderfully American desserts, I decided to take a look inside. I was astounded by what I saw.
Haedrich has delivered here nearly every conceivable apple pie permutation you can imagine. The purely apple ones include Baked Apple Dumpling Pie, Grated Apple Pie, Apple Cobbler Pie, Apple Upside-Down Pan Pie, Shaker Boiled Apple Cider Pie, and dozens of others. Then there are the pies which fudge the title a little bit and branch out into other fruits: Apple Cherry Pie with Coconut Almond Crumb Topping, Apple and Champagne Grape Pie, several pies combining apples and tomatoes (yes!), Cottage Cheese-Cheesecake Apple Pie, Apple Pie with Prunes and Port, and more. Haedrich even gives us the official recipe for New York State's Official Apple Pie (using McIntosh apples, an apple most knowing bakers would shy away from for use in a pie, as it gets smushy--but he says it's delicious in this particular recipe).
Of course Haedrich also supplies his readers with a broad variety of different pie crusts and gives, as always, all manner of helpful hints based on his extensive home-baking experience. He is a kindly and knowledgeable guide, and his avuncular voice is particularly well-suited to this book. The book boasts an attractive and easy-to-read graphic design (although I would prefer that the color used for headers and sidebars were something other than red, which can be hard on the eyes, it DOES make sense in a book about apples!).
13 von 14 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Like apples? Like baking? Buy this book! 3. Mai 2004
Von H. Grove (errantdreams) - Veröffentlicht auf Amazon.com
Format:Taschenbuch
Ever wanted to know why you have to punch steam vents in your crust? Not sure how to tell when your pie is done? Does your bottom crust always come out soggy, not golden and firm? This book can solve your problems--never have the bottom crusts on our apple pies come out so well!

The book includes "A Pie Maker's Guide to Apple Varieties." It would help if I could actually find more than four or five apple varieties at our store, of course. But at least it tells me the characteristics of the various apple varieties so I can substitute an appropriate variety for the exotic ones called for in some of these recipes. (It also helps that recipes often include notes such as this one from the grated apple pie recipe: "The original Pennsylvania Dutch recipe calls for Winesap apples, but any firm, juicy, tart apple, including Granny Smith, will do.") By the time you're done you'll be able to make whatever kind of apple pie you like best, whether that's mushy or firm, juicy or dry, sweet or tart. You'll also find little "helper" recipes in here, like various crust recipes, sauces, and so on.
The layout is clean and clear. Ingredients are delineated by crust, filling, topping, and so on. Direction steps are numbered and broken down into short steps. There's one short spread of color photo pages in the middle of the book, so you can stare at the frozen apple and peanut butter cloud pie and die of sugar shock. We have stumbled across one instance of slightly confused directions so far, but it was easy to figure out how to fix it, and that was the only incident. There's a good index in the back of the book (you can look up recipes by type of apple), and the table of contents lists out each individual pie with page number.
Every single recipe we've made from this book has come out completely and utterly delicious. I'm usually disappointed by apple pie, but not by the pies from this cookbook! Even when they aren't my favorite texture or taste, they're still so good that I don't mind! And they're creative and unusual, guaranteed to keep us from ever becoming bored with apple pie again (apple and brie hand pies, anyone?). So if you enjoy apple pie and don't mind straying a little from the beaten path, this cookbook truly is "Apple Pie Perfect."
7 von 7 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen I Can't Wait For Apple Season!! 5. September 2002
Von Daniel F. Moore - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe
Why would you buy a one item cookbook? Believe me, this book will delight every apple lover and convert those who disdain this juicy fruit. Beginning with the crust recipes, Ken Haedrich won me over. I recall my childhood days in Vermont when warm apple pie was served with Cabot cheddar cheese. Pie a la mode was for the tourists. Well, I tried the Cheddar Cheese Crust and all I can say is...YUMMMM! As I perused the recipes, I kept returning to Apple Cheesecake Pie and I finally succumbed. What I was looking for was a simple recipe for a dessert to take to a party or to serve to guests. I must confess that the first time I made this, I did neither. I kept it ALL for myself!!
My hedonism aside, this is a keeper! The directions are simple and most of the recipes have only a few ingredients. The crust recipes alone more than justify the price. But you will keep coming back...I know I will...and do!
8 von 9 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen They really are simple! 6. Oktober 2002
Von Jana Eggers - Veröffentlicht auf Amazon.com
Format:Taschenbuch
My husband and I just returned from a class taught by Ken at King Arthur Flour in Vermont. We made three different pies in the 4-hour class -- all straight forward and simple. My husband is not a cook, chef or baker... though he is a consumer. He really enjoyed himself, and loved the results. He's now saying he'll probably make more.
I've never made lattice-top crust and Ken's four-step process is as easy as... well, pie. (Sorry.) The pies turned out beautifully and look much more professional than my normal ones.
So, if you want a book by someone who really puts his heart into his subject, buy this one. And, if you have a chance to take one of his classes, I highly recommend it.
Enjoy!
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