Pie Every Day or La Cuisine Creole

Pie Every Day: Recipes and Slices of Life

Author: Pat Willard

Who says a pie must be perfect to be a perfectly delicious pie? Not Pat Willard, who got her first introduction to pie baking at the BarTen restaurant in Ravenna, Ohio, where baking great pies every day was no big deal. This attitude made a lot of sense to junior waitress-turned-writer Willard, who has since spent her married life proving its point. Whether it's Cheese, Leek, and Ham Pie for breakfast, vegetarian Eggplant and Tomato Tart for lunch, Shepherd's Pie for dinner, Peach Melba Ice Cream Pie for a special treat, here are Pat Willard's wonderful pies, perfect for every occasion, any time, every day.

Library Journal

Dannenberg, the author of a half dozen other books on France and French cooking, presents tarts, tourtes, and quiches from ptissiers, top chefs, and home cooks. There are classics like Tarte aux Poireaux (Leek Tart), more unusual creations such as Tartelettes Tatin au Foie Gras, and variations on the theme, like French Toast Plum Tart. Many of the recipes are accompanied by stunning color photographs, and whimsical illustrations decorate the text. For most baking collections. [BOMC selection.] Willard, a New York food writer, might be described as a pie fanatic; she likes pie at any time of the day, and when she has it for breakfast, it's likely to be freshly baked rather than a leftover. She offers recipes for any occasion, from "quick pies for when friends drop in" to "knock-'em-dead creations and labors of love." There are both savory and sweet pies here, along with "pie history," tips on dealing with the fear of piecrust, and anecdotes about friends and fellow pie bakers. For most collections.

Interesting textbook: A Portrait of Egypt or Iraq and the Lessons of Vietnam

La Cuisine Creole

Author: Lafcadio Hearn

Published circa 1885, this pioneering work compiles the recipes of New Orleans in one volume. Celebrating the range of ethnic influences on Creole cuisine, the book contains recipes for many of the classic New Orleans dishes, including "Gombo file, Bouille-abaisee, Courtbouillon, [and] Jambolaya," as well as those for desserts and mixed drinks. Originally published anonymously but widely accepted to have been written by Lafcadio Hearn, one of New Orleans greatest literary talents, it shows a more literary flair than most modern cookbooks. Because of that, La Cuisine Creole gives a feeling of the flavor, both culinary and cultural, of late-nineteenth century New Orleans.