Saura Kline

The author is an executive pastry chef who oversees three restaurant pastry programs. She developed her love for pies from her grandmother.
The author shares her passion for the art of pie making. It is truly expressed as a labor of love. The book is beautifully illustrated making your stomach rumble as you read.

It describes the necessary tools for making the perfect pie as well as explain common terms used in reference to pies. Of course, the most important part of a pie is the crust. There is an essential list of ingredients for the pantry. An explanation of the types of crust for specific occasions.

The book is organized by season with a section for anytime pies which includes more savory types pies. The directions are easy to read and follow as she shares her experiences and memories with you. If feels like the author is in the kitchen with you. A resourceful reference for pie lovers!
… (altro)

I wanted to see this book because it's just my husband and I in the household and making large recipes leaves us with so many leftovers that we do wind up throwing a lot of it out. I must say that I was pleasantly surprised by the recipes. In this book, you won't find anything 'fancy'; i.e., recipes that have odd ingredients or additions to make it sound exotic. These are recipes that will appeal to almost anyone: Strawberry cupcakes with Chocolate Cream Cheese Frosting, Cinnamon Apple Turnovers, Pumpkin Walnut Muffins, even Brioche Hamburger Buns.

These are smaller versions of recipes and make 6 cupcakes instead of 12, etc. The cinnamon rolls on the cover look especially delicious. I am glad that I discovered this, and the recipes work well, from easy to those that take a little more work (Tiramisu) but the results are delightful. I would definitely recommend this cookbook to others.… (altro)

I wanted to get this book because both my husband and myself are 'pie people.' (There are cake people and pie people, those who will eat both but prefer one over the other). I've baked many a pie over the years, and have no problem trying new ones.

Indeed, this book is filled with pies that have their own twist on old standards, as one will find by reading it. I especially like the Blueberry-Mint Pie with Lemon-Ricotta Whipped Cream, and the Black-Bottom Pecan Pie. There are also quite a few hand pies I will try, and even a new recipe for pizza dough that sounds appetizing.

However, to me there are also those that sound unappetizing as well. A pie with cereal or caramel corn toppings? A hard pass for me. They seem too much like, 'what do I have in the pantry that I can throw on top?' and I will never make them. But then again, someone besides the author might do so, so it is your choice.

There are also several crusts, including a gluten-free one, which is nicely added; chapters on baking must-haves and troubleshooting. These are always nice to see in a cookbook, for both new and seasoned bakers. I will definitely say that the author has done quite a bit to enhance the standards of pie, as I call them, and has given them a new twist.

But, and this is a big BUT, a lot of these pies are time-consuming and don't use ingredients you'd have on hand. There are very few that will take a short time to create. I would say that if you're a new baker, give this book a pass unless you have the time and patience to create a pie with a lot of steps and a lot of ingredients. You won't find that here.… (altro)

Pies That Inspire by Saura Kline
50 recipes for creative and modern flavor combinations
Dear reader and sign up for new releases to review are offered at the start of this book.Beautiful
color photos throughout the book.
I love to experiment and this book is right up my alley.
Table of contents where recipes are broken up into crusts then pies: classics, sweet pies and savory along with instructional information.
Introduction talks about this book and history of books, when they started and how they became a stable.
Love chapter on the tools for pie making. Like after they tell you what you should get they tell you the stores to get them at.
So much information, tips, Q&A and shows you how to place rolled out piece crust into the pan. This is an all in one type of cookbook it shows you everything from step 1 to the very end.
Each new chapter starts with a title, summary of the contents and listing of recipes included and their page numbers.
Each recipe starts with a title,, yield and total time then summary of the recipe and tips.
Equipment needed is included. Enjoyable read not boring.
Ingredients are listed in left column and directions are in right column.
Photos are included. The individual recipes do NOT included a finished colored photo.
There is NO nutritional information but there are tips along the way.
Each pie recipe also has information about which pie crust you should use along with page # to make it.
Other varieties of pies are also included, love hand pies so easy to just take with you.
Measurement conversion tables are included at the end, resources, index, acknowledgements and about the author.
I received this review copy from The Callisto Publisher's Club and this is my honest opinion.… (altro)