Mrs. Rowe's Little Book of Southern Pies, by Mollie Cox Bryan and Mrs. Rowe's Restaurant and Bakery. Ten Speed Press, $16.95.
Mythologized and elusive, the perfect pie stands as some bakers' Holy Grail. Mrs. Rowe's Little Book of Southern Pies, features recipes from Staunton, Va.'s "Pie Lady" and her popular restaurant. It offers a primer that will launch beginners and inspire experts.
Six varieties of crust -- from plain to vinegar to cookie crumb -- form the base for more than 50 different pies. Five kinds of apple pie alone front the section on fruit pies, followed by such extravagant delights as Mrs. Brown's Grape Pie, heaped with Concord grapes and topped with sweet cream, and Damson Plum Pie, full of nothing but plums, sugar and butter.
Of course, such Southern favorites as Sweet Potato Pie, Coconut Cream and Pecan Pie get their space. Some readers may find Green Tomato Mincemeat Pie and Watermelon Pie even more intriguing.
Moosewood Restaurant Cooking For Health, by the Moosewood Collective. Simon & Schuster, $24.99.
The latest installment from the Moosewood Collective offers more than 200 creative, easy-to-prepare recipes. The collective runs the Moosewood Restaurant in Ithaca, N.Y., famous for its vegetarian cooking.
The Greek-tomato yogurt soup delivers a tasty, tangy take on ordinary tomato soup and packs a big calcium and lycopene punch in just 30 minutes. Four stove-top tofus -- including pomegranate-glazed and tropical lime -- make creative use of the potentially boring staple.
Many of the recipes are vegan, and the book includes calories, carbs, protein and other nutrients with each recipe.
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