The Sugar Cream Pie Recipe Makes this Book a MUST!
591448
Creme Brle is one of my favorite desserts.  The taste of what we call "Hoosier Pie" AKA Sugar Cream Pie is very close to creme brle!  I bought the book just for that recipe!!!  It is our favorite pie.  The rest of the book is also good.  I have made the butter pie crust from the book and it's excellent.  I will warn you although the book says that they love eating frozen Sugar Cream PIe---if you freeze it --LEAVE IT THERE.  It's the best ice cream pie you have ever had, but it does not defrost well!!
65164
This cookbook is beautiful, from the design to the photography - to me, worth the purchase alone just to thumb through it. But of course the recipes have to be good. I made the Junipear pie yesterday and it was a total success.  I would never have thought to pair juniper berries and pears in a pie but it worked so well - an unusual and delicious combination. I appreciate the attention to detail in the techniques section and the seasonality of the recipes. I want to make every single pie in this book!
1809435
I received The Caker from a friend who knew what a fan I was of Jordan's Instagram account. I have tried a few recipes already with great success. Especially the Choc Chip Mint Cookies, they are to die for. The recipes are easy to follow and make. I couldn't recommend this book enough. Jordan has also included tips for first time bakers and options for GF and vegan options. A must have for any baker or sweet tooth.
1220044
This book is great! As a co-recipe developer on this book I am proud to say that i had a part in the fantastic recipes. Try the pecan cookies or the german chocolate cake. The Orange Bread pudding with sauce is so rich you will need a glass of milk. I have been teaching "fattening" pastry classes for years and this year I replaced a few of the recipes with these and people do not even know. Try it on your family!
3840159
This book was much more than I expected. From the heavy weight glossy paper to the "it must be sitting in my kitchen" pictures that had me convinced I could smell the pies. Sherry also covers pie pans and how each type cooks a pie crust, different washes for the top crust, several crust recipes and the story of how she became a pie contest judge. The only problem I had with the book is that I made the mistake of having it delivered to my work address. I kept picking it up to read "just one more" recipe or story.
586324
I received this book as a gift after finding out I have Celiac disease, and I love it!  The pie crust recipe in there is amazing - even people who aren't GF love it.  The graham cracker recipe is also great - it tastes a little more similar to an elephant ear, but the feel of a graham cracker.  Works great for s'mores and crusts.  Great general info on GF baking in the front of the book, too.
3342607
This is my FAVORITE dessert cookbook.  Every single thing I have made from this cookbook has turned out amazing.  I love that all the recipes have multiple parts to them so I can choose just to make Banana Bread for Breakfast or I can make White Chocolate Banana Bread Pudding with Caramel Semi Fredo and Boozy Caramel Sauce (my favorite recipie so far) for a dinner party.  The cookbook also gives beautiful pictures and lots of details to make sure that you do it right.  Be careful though- I am now the required to make the dessert every Thanksgiving!
3381550
I admit I hesitated buying this baking book because I am a baking cookbook junkie with a zillion titles who has been baking since the dinosaurs roamed the planet. Would this book teach me anything new?

The answer is: Hallelujah! Baking Bejeesus! Yes, yes, yes! I learned new tips just in the introduction...yeah, how is it even possible??!

The tone of the author is friendly and she is a thorough and well-informed teacher who explains why baking techniques work, gives the difficulty level for each recipe, throws in pro tips for those who want to take a recipe to the next level and at times suggests variations.

All well and good. What about the recipes?

Erins got that covered too. She provides creative twists on classics, giving you the comfort of familiar treats but adding that extra something special that makes your baked goods stand out and steal the show. For example, I just randomly opened my copy and there is a recipe  Five-Spice Pumpkin Pie followed by Grapefruit Meringue Pie. And even if you don't want to stretch your culinary horizons in that new direction, I promise you will learn so much from her about baking that you will end up making better pie even when using your own favorite recipe.

Not every recipe has a photo but the ones included are great. The layout of the cookbook is very user-friendly and visually appealing. I love how the quantity, the difficulty level and tips on making a baked good ahead and storing are given in red at the top right of the page for the start of every recipe.

If you want to read about other bakers experiences using this cookbook, Food52 Baking Cookbook Club on Facebook baked their way through Fearless Baking in March 2018. Lets just say these bakers had amazing photos and high praise for this special cookbook.

Categories of recipes include: Cookies & Bars; Cakes; Pies & Tarts; Pastries; Custards & Creams; along with Resources. There is plenty to love. I thought Sweet by Ottolenghi would be my top favorite 2018 baking book but The Fearless Baker wins hands down
2047182
Two words...Breakfast Pie! This recipe book is so full of yummy recipes that I'm having trouble deciding which ones I like the most. the convenience of being able to make these all in a crock pot is a BONUS! The resipe for Breakfast Pie is easy peezy, heavenly and delicious! I love that this book is up on the latest health recomendations too. There are many ricipes that use coconut oil and coconut flour! My favorite though has to be the Brazilian Chicken recipe. Curry onions and coconut milk, mmmmm. There are seafood and lamb recipes here too so there's some adventurous recipes in here also. My family has loved every one I've made so far and I can't wait to try the chocolate sweet potato dip dessert recipe, soon.
2095227
I choose my pie books carefully as I am on a very restricted diet and if a book contains a lot of recipes with ingredients that I can't have, and can't substitute for, then I don't get it. I'm enjoying this pie book. She has clear, instructions (with illustrations)
for making pie crust and baking pies in either an electric mini-pie maker, muffin tins, or small pie tins. She has basic recipes for the usual, such as apple pies, but also has some different ones: Pineapple Pie, Apple Cream Cheese Crumble, Blackberry Malbec, Quince, Maple Cream, Banana Dulce de Leche, Shepherd's Pie, Slow Cooker Steak and Guinness, Black Bean and Plantain Empanadas, Cracked Egg Pie, Spicy Chicken and Cheese Empanadas, and a lovely-sounding Eggplant Parmesan Tart which I can't try since I can't have eggplant. It is well-written, and her directions are thorough.
1168135
So far I have made two of the pies and both have been huge successes. I feel like a cookbook these days should be something that you can't just find on the internet and this delivers; these recipes each have a unique spin on a traditional recipe (or a new recipe altogether). The instructions are clear and the pictures are beautiful. I plan to bake my way through this pie book.
3507197
I recently purchased this book from Eataly in Chicago, and as someone who makes ice cream, sorbets, and italian ices all the time at home, I would highly recommend this book to anyone interested in getting started making ice cream at home.

Why?  Its not that Ample Hills' cookbook provides recipes, it also does so in an easy to digest format (small stories, great photos, and interesting stories about the stores history).  In addition, the writers go into detail explaining what types of ingredients you should use and why.  I recently tried the Strawberries and Cream recipe and it was fantastic.  The explanation over types of sugar, pasteurized milk and using dry milk powder were also very helpful.

This is a great book, and so easy to digest it would be a great gift to anyone who shares the passion of ice cream.
1282003
Isa Chandra Moskowitz and Terry Hope Romero revolutionized vegan baking with their previous books Vegan Cupcakes Take Over the World and Vegan Cookies Invade Your Cookie Jar, and Vegan Pie in the Sky is the perfect addition to their cookbook oeuvre.

I'll admit that pie has always been at the bottom of the list of my favorite desserts, but being a person who loves to bake, I had to give pie making a try and I haven't been disappointed. There's such a huge variety of types of pies in this book, that there really is something for everyone: buckles, betties, crisps, cream pies, fruit pies, hand pies, cheesecakes and more. There's lots great information on baking, such as how to keep your cheesecake from cracking and how to get the skin off of peaches. Don't know the difference between a buckle, a betty and a cobbler? Isa and Terry explain all. The recipes are easy to make and the instructions are written with a sense of humor, so nothing is too intimidating for baking newbies.

The finished pies are so good that vegans and omnivores alike will love them. My favorites so far are the Brownie Bottom Peanut Butter Cheesecake and the Strawberry Kiwi Cream Tart. I have so many more recipes bookmarked, that I'm sure I will have more favorites soon!
2505496
I've never written a review for anything I've bought through amazon before but I couldn't help but review  this gem of a book. I've only made the drunk blondes and the cinnamon- sour cream coffee cake so far but they are absolutely delicious and have received many oohs and ahhs from neighbors and friends. I love the retro charm this beautiful book offers. You can totally feel the Love Cheryl and Griffith Day put into these recipes and into their Bakery. The writing throughout this cookbook is inspiring and heartwarming. I can't put it down! It's just gorgeous and I can't wait to make many more of their yummy recipes. The pictures are beautiful and the recipes seem simple to put together and straight forward. A Huge Thank You to Chery and Griffith for this awesome book. I hope to some day visit The Back In The Day Bakery :) This book is a true stand out among my growing collection of baking cookbooks. I highly recommend it
2075163
I love this book!  I'm an enthusiastic home cook--I smoke my own bacon and brew my own ginger ale.  I totally love to bake, but pie crust seemed beyond the pale--I never even thought to try pies.  A friend pointed out that my attitude was silly, and I should give pie making a go.  He was right.

I found this book while looking around for some serious assistance, and boy am I glad I did!  There's nothing that gets me angrier than a food writer taking the old fashioned schoolmarm-slapping-rulers-on-knuckles approach to cooking.  For God's sake, I'm cooking, not building a spaceship.  (Perhaps that's why I've always been terrified of pie making--it seemed so rigid and full of rules!)  Thankfully, Lebo's approach is easy like Sunday morning.  Her recipes are really more like formulas:  1 crust of your choosing (she offers more than a half dozen recipes for crust, including galette, all butter, shortening crust, lard crust, and a few gluten free options); 1 part fruit; 1 part roux; 1 part sweetener; an optional enhancer like vanilla or herbs or booze.  This system works for me, and honestly, I have made 2 pies (well, 1 pot pie and 1 galette--incidentally both great starting points for people, who, like me, have never made a pie crust before) and by the second pie (galette), I was calm about the process.  Which took less than 30 minutes of work (minus refrigeration) in both instances.  Who knew making pies could be fast??

My first pie was the peach pot pie; because of Lebo's relaxed attitude to the whole process, I felt confident throwing a carton of blackberries to make up for a peach that went from hard to overripe while sitting overnight on my counter.  My galette is the plum thyme, which is a delicious combination.  Clearly I like Lebo's taste, which is less sweet than some people prefer but rather more sensuous and fragrant.  Lebo makes the point that she only uses fruit that she would eat raw.  This book isn't for people who buy cherry pie filling in the canned foods aisle.

I could tell you about how I ate the peach pot pie 4 days after I baked it and the crust was still magnificent, I could tell you how the galette crust is incredible in the cast iron skillet with all the plum juice that caramelized everywhere, I could tell you how my friends gasped when they took their first bite of pie and said "are you sure this is your first pie EVER?!?!", but now I'm just preaching to the converted.  The main point is, enroll in Pie School.
4518277
Love this book.  I've tried the chocolate chip cookie recipe.  I wouldn't bother making only one batch of these.  I HIGHLY recommend DOUBLING the recipe.  Cookies are that GOOD!!!!  I've also tried the chocolate cream pie.  It's yummy!!  The only problem I had with the chocolate cream pie recipe was that in making the crust with the graham crackers.  I use a gas oven and all ovens are different.  I followed the recipe and baked it for 10 minutes.  I should have done it for maybe 6-8 minutes??  I'll try it again next time  =)  I have also tried the one bowl chocolate cake (don't let the name fool you...you actually need two bowls).  The recipe in the book is slightly different from the recipe online.  Anyway, the first time I made the one bowl chocolate cake, it came out dry for me.  So I modified the recipe a bit.  Recipe calls for 1/3 cup full fat sour cream...when I made it again, I did 2/3 cup full fat sour cream.  Recipe also calls for 1 Tbs warm water (or brewed coffee)...when I made it again, I used whole milk instead.  I haven't tried the frosting for this recipe yet.  Will try it next time.  Really looking forward to trying out more stuff from this book!!!!
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.