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Mrs. Rowe's Little Book of Southern Pies [Englisch] [Gebundene Ausgabe]

Mollie Cox Bryan , Mrs Rowe's Family Restaurant

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28. April 2009
Legendary Recipes from Virginia's Queen of Pie Mrs. Rowe, known fondly as "the Pie Lady" by legions of loyal customers, was the quintessential purveyor of all-American comfort food. Today her family carries on this legacy at the original Mrs. Rowe's Restaurant and Bakery in Staunton, Virginia, as well as at the new country buffet. The restaurant's bustling take-out counter sells a staggering 100 handmade pies every day! With the pies being snapped up that quickly, it's no wonder that Mrs. Rowe urged her customers to order dessert first. In Mrs. Rowe's Little Book of Southern Pies, recipes for Southern classics like Key Lime Pie and Pecan Fudge Pie sit alongside restaurant favorites like French Apple Pie and Original Coconut Cream Pie. Additional recipes gathered from family notebooks and recipe boxes include regional gems like Shoofly Pie and Lemon Chess Pie. With berries and custards and fudge--oh my!--plus a variety of delectable crusts and toppings, this mouthwatering collection offers a little slice of Southern hospitality that will satisfy every type of sweet tooth--and convince even city slickers to take the time to smell the Fresh Peach Pie.

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Writer and poet Bryan follows up 2006's Mrs. Rowe's Restaurant Cookbook by zeroing in on the Virginia establishment's highly lauded desserts. Bryan's compilation of 65 recipes hits all the sweet spots, offering reliable standards like peach, blueberry, coconut cream and sweet potato pies, as well as caramel coconut, german chocolate and watermelon variations. Though most of the recipes are basic, achieving the perfect crust isn't; Bryan offers patient tutelage and step-by-step photos, but acknowledges that Mrs. Rowe's technique took years to master. Even experienced pie makers should pick up a trick or two; Virginia's Almost Impossible Coconut Pie, for instance, has no crust--the custard filling creates a firm outer layer when baked. Those looking to tweak their crust might want to consider cream cheese, which makes a tangier product than butter and flour alone. Bakers stymied by weeping meringues, meanwhile, will be comforted by the restaurant's "weepless" version, bolstered with salt and cornstarch. Seasoned pie pros and newbies will both find this ode to southern desserts a helpful and lasting resource. (July)
--Publishers Weekly, 6/8/09

"Those pies! Man, oh, man. Like no other. She made a butterscotch pie that we would buy whole and take up to my granny's in Bluefield, West Virginia. I can taste it now." --Kendra Bailey Morris, "Accidental Chef" columnist, Richmond Times Dispatch

Über den Autor und weitere Mitwirkende

Mollie Cox Bryan is an award-winning writer, essayist, and columnist. She has written for GRIT magazine, Relish magazine, Taste of the South magazine, NPR's "Kitchen Window," the Christian Science Monitor, the Chicago Sun-Times, and parenting magazines across the country. The author of Mrs. Rowe's Restaurant Cookbook, she is also a family life columnist for the Daily News Leader in Staunton, Virginia. She lives with her husband and two daughters in Waynesboro, Virginia.

What was your first job?
I worked at a little country restaurant/truck stop called "Mary's" in Raccoon Township. I scooped ice cream and made donuts, which I loved because I could make the icing any color I wanted and decorate it creatively. Eventually I was fired for my inefficiency–I used too many nuts and sprinkles.
Do you eat your vegetables?
I am a vegetarian and can't think of a vegetable that I don't like.

Who would you cast as yourself in a movie of your life?
Myself–Kerri Russell
Mrs. Rowe–Maggie Gyllenhaal

Are you "six degrees of separation" away from anyone famous?
My grandfather's cousin was Jean Harlow.
What did you want to be when you grew up?
I've always been a writer, but I have had some other ambitions, like dancing and acting. One time, when I was 14 or 15, the circus came to town and I decided I wanted to join as an acrobat. I even got the application, and filled it out, but because I was under age, I needed my mother's legal consent. Of course, that did not happen.

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Die hilfreichsten Kundenrezensionen auf (beta) 4.7 von 5 Sternen  52 Rezensionen
27 von 27 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen Review from a Southerner in New Mexico 15. April 2010
Von M L Stockham - Veröffentlicht auf
Format:Gebundene Ausgabe|Verifizierter Kauf
I was looking for a pie book that had southern feel and charm. I found it in this cookbook. The recipes are easy to understand and straight forward. No fluff in this book of recipes. I made the chocolate chess pie and it turned out great. This is my first experience with trying to make good pies and it was a winner. I have oodles of cookbooks, but when I want to make a pie, this cookbook is my first "reach". One helpful hint about the cookbook...Although each recipe states what size of pie, either 9" or 10", make sure your pie plate is not a deep dish. I have many stoneware pie plates and although the size is 9", I needed to double the recipe to make the filling thick enough to fill the pie to a desirable level. Like I said, I am a great cook, but pie making is new to me! Maybe an old pro would know these things or at least looked closely at the pictures! I would recommend this book if you are wanting to make some wonderful pies with no Fluff!
23 von 23 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Classically simple 1. August 2011
Von M. Robinson - Veröffentlicht auf
Format:Gebundene Ausgabe|Verifizierter Kauf
I wanted a cookbook just for simple classic pies and that is what I got. This book doesn't have any snooty pies only like; triple berry razzle dazzle caramel pie, only the classics that everyone should know. Apple, strawberry, peach, coconut cream, banana cream, strawberry daiquiri, Grasshopper, shoofly and mincemeat pies are all found in this book.

I enjoyed reading about Mrs. Rowe and her restaurant mainly because I know that these recipes are used on a regular basis by a professional. There are lots of little tips such as meringue pies should have more slices cut than a fruit pie, this is something I didn't know but it makes sense.

This is now my go to book when making pie and because of all the tips I would recommend this to a novice baker.

There are 6 pie crust recipes.
21 fruit, berry and nut pies
18 cream and custard pies
9 frozen and icebox pies
and 8 cupboard pies, these can be kept at room temperature
plus a couple sauces, whipped cream and meringue recipes.
23 von 23 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Mrs. Rowe's Little Book of Southern Pies 18. August 2009
Von Grace Bird - Veröffentlicht auf
Format:Gebundene Ausgabe
This is one of the treasures in my collection of recipe books. It's more than just another book of nice desserts - it has interesting little tidbits and useful tips and instructions to ensure that your pies turn out perfectly. This little book has a whole section simply devoted to Crusts and Toppings and then the recipes - utterly delicious!!
26 von 29 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen delightful! 12. August 2009
Von Kathy C - Veröffentlicht auf
Format:Gebundene Ausgabe
I've tried several of the recipes in your cookbook and like them all, but it would be worth the price of the book and more JUST for the blackberry pie recipe. I LOVE that! I've made it using black raspberries, red raspberries, and this week, blackberries. I'm not a big blackberry fan, typically, but in this pie--wow! I am hooked!

Thank you for your wonderful little book! It's a delight to hold b/c of it's size, the photographs are enticing, and the finished products--mmmmm...
11 von 11 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Great recipes 1. Oktober 2010
Von CC - Veröffentlicht auf
Format:Gebundene Ausgabe
I had Barnes and Noble get this book in the store for me so I could preview it before I bought it. When I arrived to pick it up the girls working there were so excited to see who ordered the book. They had all been oohing and aahing over the recipes. I asked if I could take it and look it over first before I made a decision. The very first recipe I opened it to was the German Chocolate pie. I bought the book for that recipe. It was a huge hit at the local restaurant that I bake for. I've used several other recipes from the book, but this recipe is worth the whole purchase price. And I don't eat or care for chocolate, but my husband does.
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