A new slice from an old pie
348720
Listening to Daniel Romano for the first time immediately made me think of Justin Townes Earle.  Just like JTE somehow manages to make his old school mix of folk and old-timey seem new...so does Daniel Romano with hard core honkey tonk.  In his able hands, he makes these songs sound fresh, intelligent and modern...while at the same time sounding classic.  It's been tried lots of times before, but he somehow makes it work and manages to do so in a completely unique sounding way.  Too bad Amazon doesn't have any samples listed, because I am confident that even a quick skim thourgh of these songs would leave most/many listeners with the same feeling I have.  I suggest you hop over to ITUNES and check this out.  Then come back to amazon and buy the vinyl if you have a turntable...nothing like warm sounding music made to sound even warmer....
1618509
A great replacement for a dull old style pizza wheel
3610668
If you're new to the IP, or even if you are an old hand, this is a great cookbook. Ive made a number of recipes from it and they were all good.
1064751
I enjoy having the smaller apple slices.  It is a little harder to push through the apple, which is no surprise since it makes twice the slices.  Overall very happy and it is what I expected.
1613469
A good introduction to Humble Pie's catalog. This band was ahead of their time. After listening to this cd, I now want to revisit their entire catalog to see what I have been missing.
4214425
My favorite recipe so far from this book is the basil pesto. I'm looking forward to trying the pie crusts, specifically the Graham Cracker Pie Dough. I found the storage tips also very helpful for some of the items. I received this product for free in exchange for my honest and unbiased review and I'm glad I did. My food processor is back on the counter and ready to try more recipes. There was also an informative chapter on the difference between the sizes and the blades on different types of food processors.
852499
I believed the hype about this new edition being cold, not complete, not "true" to the old Joy. I was wrong. I bought this book off Amazon used, thinking that if I hated it I wouldn't have wasted too much money.  The 1975 edition was my bible; I took it overseas where for 12 years I was able to make American recipes from scratch (no such thing as American canned goods where we lived) using the methods and techniques within.  I really like the new Joy.  Will it replace the old one?  No, I'll use them together.  But this new one -- I like the new style and don't find it cold.  So far I've been able to find most things I've been looking for.  I've been cooking world food for 20 years, and find it refreshing to finally find international recipes in a "mainline" American book.  And most of the staples that I found so useful in my 1975 edition have remained; specifically the "about" sections (about chocolate, about fats, about raw shellfish, etc.). There are still directions for the simple things, for instance how to scramble eggs. There's also a useful section on cooking methods that would be useful for newer cooks. There are useful line drawings illustrating basics, such as utensils, cooking methods, placement of silverware, etc. throughout.  The are a plethora of new recipes too, replacing the often stogy old-style of cooking.  Frankly I like that.  What's disappointing?  The old "substitutions" section is gone. The still-rotten method to writing the recipes remains (I much prefer to see all the ingredients first so I can remember what I need rather than wading all the way through the recipe).  The print is rather small, not an issue now but I know it will be.  The type for the ingredients isn't bold enough. As a footnote, the complaints about deleting preservation methods don't hold water for me.  "Joy" was always weak in that area and there are much better publications for  preservation such as the Ball Blue Book or any U.S. Extension Service bulletin on preservation. But....overall this is a good cookbook and I recommend it to both new and experienced cooks as a useful adjunct to anyone's shelf.
903113
I really liked this eclectic mix of recipes that included some terms I recall from my childhood. I really appreciate obscure cookbooks that include items I have never tried and would like to prepare myself. Roast beef and Yorkshire pudding for example. My mom used to make Butterscotch pie from scratch when I was a child. Another great recipe. This is an amazing addition to my collection. You should try it.
4016207
This is one of the better pie filling and topping from Duncan Hines/Comstock.  Additional flavor helped the pie and cobblers pop, but otherwise a very good item.
1614296
It is always interesting to see "old" recipes and photos.  Did people actually think these foods looked appetizing?

I collect cookbooks and vintage are my favorites!  I haven't made any of these yet, but I am thinking that a retro night once a month or so might be fun!
1461546
Not nearly enough for a standard 9 pie. Should be packed in bigger packages
947597
The book is beautifully illustrated and everything looks delicious.  It contains recipes for all the traditional favorites, plus lots of little tips on how to tweak and/or improve them.  It also has recipes for specialty pies and tarts.  I think the directions would be clear to even a novice pie maker and the hints will be helpful to the more experienced baker.
2931538
Let me start by saying that I already owned the Sunbeam Mini Pie maker and love that machine, but the pies it made were small and not really suited for savory pies.  It was great for dessert pies, but when I make a chicken pot pie I want more filling and less crust.  So I bought the Wolfgang Puck version because it is the only one I could find that had a nice, deep pie pocket.  This machine is WONDERFUL.  It bakes evenly, and the size of the pies is perfect for a generous single serving pie.  I also think it crimps the top and bottom crust better than the Sunbeam.  This is nice because it keeps the filling from bubbling out around the pie and making a mess.  I fill my pies with a nice mound on top so that the top crust browns better, and it works great. This is more than just a fad gadget for me.. it really makes pie-making more fun and I don't have to heat up my kitchen.  A lot of mini pie recipes call for puff pastry for the top crust in order to get better contact with the top part of the machine, but that can get expensive.  Here is the recipe I use, and it makes a beautiful, flaky, tender crust.  I have used it for both top and bottom crusts, but I like to use regular pie dough on the bottom and the following recipe for the top:

Delicate Sour Cream Pie Crust:
1 1/4 cups all purpose flour
1 stick butter, very cold and cut in chunks
1 tsp. sugar (optional, I don't usually use it)
1/2 tsp. salt
2 tbsp. sour cream
3 tbsp. ice water

Pulse the flour, sugar (if using), and salt together until combined.  Add butter and sour cream and pulse in short bursts until you have a crumbly mixture ... don't over do it. Chunks of butter and sour cream are what will give you the flaky and puffy texture. Add ice water and pulse again just enough to bring a shaggy dough together.  Chill 30-60 minutes. Turn out onto a pastry board and roll out to desired thickness.  Work quickly, this is a very delicate dough!  Work with it carefully to avoid tearing it. You may want to roll it out on parchment paper or something that will enable you to pick up the dough without it sticking or tearing.  Chill remaining scraps and re-roll to cut more circles.
3574814
I really like this cookbook.  It has many recipes that are different or I have not seen before (which is a new thing for me) like:  Rhubarb Sauce, Rabbit Casserole, Maple Butternut Frosting, Honeybee Custard Cake, Crabapple Jelly, Fresh Cooked Fiddleheads, and Honey Mashed Rutabaga.  A few of my favorite recipes from the book are:  Maple Cookies, Homemade Waffles, Swedish Meatballs, Cured Italian Sausage Stick and Sweet Mustard.  The recipes are divided by seasons and months which is helpful to use all fresh and in season ingredients.  According to the author, many of the recipes come from growing up in rural New England in the 1950's and 60's, but there are also a few recipes with an international flare.
385469
I bought one of these for my daughter.  I have one from the 70's and love the pies in it.  I wanted her to have one also.
324829
Works well to lift out the first slice. I needed to bend it a bit to fit in my deep dish pie pan. It worked out. No problem with the pie crust. I wish they were stainless steel because they oxidize badly in the dishwasher and need to be scoured to remove the black aluminum oxide. I now hand wash and rub them with a bit of oil and store in an air tight bag. A bit of a bother but the results are worth it. .
544855
I can't believe all that came in this package. The 3 measuring cups but they are the squat cups and of course they have colored markings on them-I love them. One of the next new pie pan it has such a large rim to use as a handle it will be easy to put in and take out of the oven, 3 bowls with plastic lids that look just right for leftovers, a large 9X13 glass dish that has handles with a cut out for your hands,-it will be easy to take out of the oven and it has a plastic lid also so you can take it with you in the wonderful, colorful carrying case The case has a pocket for the warm/cold jelpak so you can keep your dish hot or cold like you want. Nice colorful pieces to use when cooking and storing your food.

I've already used the measuring cups and plan to make the dh a pumpkin pie in the new pie pan and very soon will be going to a family picnic and plan to make a large casserole to take in the new pan and carrier.

I think they would make a lovely gift for newlyweds or any one setting up a home.