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Pies That Inspire: 50 Recipes for Creative and Modern Flavor Combinations Paperback – 22 December 2020

4.2 out of 5 stars 42 ratings

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Review

"Pies That Inspire does just that! I couldn't decide what to bake first! Saura thoughtfully lays out the basics of pie making to help ensure you will make a perfect pie while providing new and interesting variations on classic flavor combinations that will astound you and take your pies to the next level." --Jaime Davis Schick, Pastry Chef, Consultant, Instructor, vanillabeanchef.com

"Pies get an innovative upgrade in this stellar second book by Chef Saura Kline as she takes us on a guided journey to demystify and reimagine the art of the pie. Passionate and detail-oriented, Saura arms both novice and veteran bakers with a foundation of tried and true techniques and a deep well of unique recipes to explore. Her excitement and creativity are absolutely contagious, and you'll feel encouraged to riff right alongside her." --Hana Quon, Pastry Chef at Café Madeleine, Boston, MA

"Pies That Inspire is proof that pies are not just for grandma anymore! Chef Saura's recipes are fun and whimsical, yet still approachable to the home cook. She takes nostalgic classics and gives them a fresh, modern twist, perfect for this new generation of bakers. I can't wait to try all the recipes in my own kitchen!" --Hannah Hedley, Pastry Chef

About the Author

SAURA KLINE is a professional pastry chef, dessert blogger, and cookbook author. She is currently the executive pastry chef for the Kevin Taylor Restaurant Group, where she creates menus and pastries. Saura is the author of Easy as Pie and shares her favorite recipes on SweetSaura.


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Product details

  • Publisher ‏ : ‎ Rockridge Press (22 December 2020)
  • Language ‏ : ‎ English
  • Paperback ‏ : ‎ 154 pages
  • ISBN-10 ‏ : ‎ 1647399939
  • ISBN-13 ‏ : ‎ 978-1647399931
  • Dimensions ‏ : ‎ 19.05 x 1.91 x 23.5 cm
  • Customer Reviews:
    4.2 out of 5 stars 42 ratings

About the author

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Saura grew up in Los Angeles, California and has been cooking in a professional kitchen setting for over 10 years. Originally drawn to the beautiful design of wedding cakes, she found her passion creating restaurant quality desserts. Saura has worked in various kitchens around Los Angeles in both savory and pastry positions. Saura now lives in Denver, Colorado with her boyfriend and bull terrier. She currently is the Executive Pastry Chef for a restaurant group in Denver and creates menus and pastries for 3 restaurants. In addition, Saura works as a recipe developer for Yummly.

Saura started a dessert blog in 2017, sweetsaura.com, where she creates and shares her favorite recipes so dessert lovers out there can easily re-create them at home.

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4.2 out of 5 stars
4.2 out of 5
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Amazon Customer
2.0 out of 5 stars Dissatisfied and Disappointed
Reviewed in the United States on 21 March 2021
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One person found this helpful
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lmawad
5.0 out of 5 stars Pies made easy
Reviewed in the United States on 3 January 2021
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John Crawford
5.0 out of 5 stars You Just Found Inspiration!
Reviewed in the United States on 6 October 2021
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Kristen77
5.0 out of 5 stars Delicious recipes
Reviewed in the United States on 23 January 2021
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vegas92(AnyGoodBook)
4.0 out of 5 stars Many New Variations...
Reviewed in the United States on 15 January 2021
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4.0 out of 5 stars Many New Variations...
Reviewed in the United States on 15 January 2021
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.
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