- Taschenbuch: 272 Seiten
- Verlag: ReadHowYouWant; Auflage: [Large Print] (28. Dezember 2012)
- Sprache: Englisch
- ISBN-10: 1458764648
- ISBN-13: 978-1458764645
- Größe und/oder Gewicht: 19,7 x 1,6 x 25,4 cm
- Durchschnittliche Kundenbewertung: Schreiben Sie die erste Bewertung
Icebox Pies: 100 Scrumptious Recipes for No-Bake No-Fail Pies (Englisch) Taschenbuch – Großdruck, 28. Dezember 2012
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In Icebox Pies, Lauren Chattman offers 100 recipes that will sweeten the stigma of the standard homemade no-bake pie. Thanks to Chattman, what used to seem only appropriate for the church bake sale has been refined with a chic twist. Though she offers the basic graham-cracker-crust recipe, she also includes an array of crusts that use lemon nut cookies, amaretti cookies, zwieback, and gingersnaps. Her featured fillings include the traditional lineup of no-bake pies (Chocolate Mousse Pie and Cookies and Cream Ice Cream Pie, among others), but the trendy and unusual recipes are what make this cookbook a lot of fun. Raspberry and Cocoa Mascarpone Cream Pie, Caramelized Pineapple and Cream Cheese Pie, and Cranberry and Butterscotch Chip Ice Cream Pie are just a few examples of delicious flavor combinations. The author also recommends toppings that range from Maple Walnut Sauce to Cranberry Dessert Sauce to Nougatine. (All filling recipes feature several suggestions for complementary crust choices and toppings.) With this book, Chattman provides a variety of no-bake pie options--guaranteed not to burn--that are interesting and elegant. --Teresa Simanton -- Dieser Text bezieht sich auf eine vergriffene oder nicht verfügbare Ausgabe dieses Titels.
"These pies are wonderful! Quick and easy. Fun. Yummy."
"This little gem of a book has luscious photos that will tempt you into trying such treats as a White Chocolate and Raspberry Pie and Strawberry Cheesecake Pie." -- Dieser Text bezieht sich auf eine andere Ausgabe: Taschenbuch.
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Chattman has a loosey-goosey, conversational style in her text, but this is clearly a woman who knows her way around the kitchen. When she tells the reader what to do, she doesn't just say, "Do it"--she explains her thinking and experience behind the directive. This makes you feel that you're in capable hands, as indeed you are.
I really liked the additions of crust and sauce recipes. I was particularly intrigued by the inclusion of a crust recipe which uses crunched-up ice cream cones as the main ingredient--what a simple yet brilliant idea (wish I'd come up with it myself!). There are old favorites in here, as well as desserts with a new twist: Pumpkin Mousse Pie, Piña Colada Pie, White Chocolate Ganache and Banana Pie, Ricotta Cream Pie with Blood Oranges, Couscous and Apricot Pudding Pie, and so on. The more traditional pies include Rich Chocolate Mousse Pie, Chocolate-Mint Sorbet Pie, Coffee Heath Bar Ice Cream Pie, and even a yumilicious-looking S'Mores Pie.
This slim but well-researched volume is an excellent choice as a hostess gift for the folks with whom you're going on vacation--or as a special treat for your favorite dessert-maker. Everything in here looks do-able, and the results are very, very good in every way.
I am glad somone wrote this book. The whole spectrum of old fashioned pies that do not get baked has virtually disappeared; to get a recipe, you will need to consult a cookbook that is at least 30 years old. This is ashame, as many of these pies are easy to do and taste fabulous, and are definitely worth doing in your home (but probably not as a restaurant dessert). There is a lot of history in this collection of pie recipes.
The first chapter has 15 recipes for pie crusts. Fortunately for us clumsy people, all of them are based on cookies or crackers that you crush in a food processor. No doughs or rolling pins here. You just press it into a pie pan and bake for a few minutes. My complaint here is that all of them are either very sweet (from using packaged cookies, which is very clever) or strongly flavored (from graham crackers). I could not find one that was relatively neutral in flavor.
There are roughly 70 or so pie recipes. They include mousses and custards (20), chocolate (17), fruit (10), ice cream (17), showstoppers (7). The crusts and finishing touches are listed as suggestions at the end of each pie filling recipe, so you get to choose what you want and can vary them if you want. The fillings are mainly based on cornstarch (custards and pastry cream), whipped cream (cream pies), whipped egg whites, and gelatin (variously bavarian cream, chiffons, mousses, etc., although the author does not always use these terms as appropriate). There are many varied fillings, including a few cheesecakes and some fruit pies.
My complaints are few. Some of the caption texts are pastel colored fonts which are sometimes hard to read. Some of the cooking procedures are unusual and called for extra steps, but are easy to follow and always worked. There is also an occassional lack of detail in the procedures, such as making caramel or mixing melted chocolate into a cold substrate like whipped cream.
Icebox Pies has colorful pictures of numerous decadent pies, all either chilled or frozen. There are recipes for 15 easy to make crumb crusts, which are much quicker than the rolled kind. Of course there is a plain old graham cracker crust which all of us need to make from time to time, but the boring stops there and the remaining crust recipes are much more exciting. The fillings are innovative and absolutely mouthwatering - there is something for every taste here. Ms. Chattman has even included toppings and garnishes so that the pies are suitable for serving at any dinner--from a simple and casual family barbecue to a fancy dinner party.
Besides the colorful pictures, I like the comments on each recipe which give suggestions on ingredients or helpful hints on each particular recipe. The book is well-written and organized. There is an introduction that gives information on the making of icebox pies and also describes icebox pie ingredients. The table of Contents and Index are both excellent.
Although most of the recipes are quick and easy, they don't call for disgusting convenience foods like frozen whipped topping. Ms. Chattman is a real chef and knows what good food is supposed to taste like. She has used her imagination to come up with beautiful, decadent pies that have a minimum of ingredients and can be made ahead. My family loved the Pina Colada Pie and the Rich Chocolate Mousse Pie.
My only problem with this book is that I want to make all 100 recipes every time I look at the book, and can only make one at a time!