Pieometry: Modern Tart Art and Pie Design for the Eye and the Palate Hardcover – Illustrated, October 13, 2020

This book is absolutely fascinating! I would never have thought to decorate a pie top like this. For those who believe that presentation matters, this is for you! It is indeed true that we eat with our eyes before evn tasting the food and thesee pies are a visual feast.I appreciate the clear instructions and the down-to-earth manner in which this book was written.

This book not only has pies and tarts that are beautiful to look at, but the combination of ingredients sounds yummy. I thought this would be a lookbook rather than a cookbook, but some of the recipes and designs are so intriguing I think I'll have to dirty up my kitchen and find out. Even with my limited pie experience, the directions look easy. The designs will take patience and precision, which will be great for practicing mindfulness. The punnery and wordplay is fun, too. I liked this book so much I got one for my sister for Christmas.

Very fun book for the pie makers in your family! Those with a knack for pie making who enjoy geometry will get a kick out of this book! All the pies are aesthetically pleasing & nummy! :)

This book is amazing, and is the perfect gift for somebody you like.. including yourself! As well as making beautiful pies and tarts, Lauren Ko is a great writer, and it comes across on every page. As a cook book, it's truly comprehensive: doughs, recipes for pies and tarts, and the designs as well.I can't wait to try my hand at some of these, but in the meantime I'm enjoying the photography. The book works just as well on the coffee table as in the kitchen. Buy one for yourself and a few for your friends and family. It's the perfect gift for everybody!

Gave this book to my son who loved to bake and he uses this book often for gourmet looking pies. This book was much less expensive on Amazon that from one of the major book stores. Highly recommend.

If you are a baker who really wants to know how to bake a great tasting pie, this book may not be for you. If you're someone who wants to learn how to arrange lattices and fruits, then this book is for you. You'll notice that every recipe comes with an introductory paragraph. The author mainly talks about visual aesthetic issues, and rarely talks about the flavors, which is very important for me. I purchased this book because I love Asian flavors in pies such as Matcha and Black sesame. I wish there were more recipes with those flavors, in addition to others like Asian sweet potato or Kabocha pumpkin.So far I've tried out the black sesame pumpkin pie and cranberry curd. I made the full pumpkin pie recipe including the crust-- the crust was delicious, though a little bit harder to handle than my go-to Stella Parks pie dough. The filling was a big disappointment for me. The idea of condensed milk in pumpkin pie sounded amazing, but I barely tasted the milky goodness of condensed milk. I love all things black sesame and grew up with the flavors, but the black sesame pumpkin puree mixture for the bottom layer was really not appetizing, even with my addition of maple syrup and some spices. The top pumpkin pie filling layer also was not as good as a lot of other recipes (my favorite is the Hoosier Mama pumpkin pie, or the recipe from Year of Pies). This one created a glossy top. The recipe called for a second disk for triangles on top, but I didn't think I needed that much crust for every bite of pumpkin pie.The cranberry curd recipe on the other hand, was very good. Lots of straining. An adjustment I made was pureeing the cooked cranberry with an immersion blender. I went back and forth between this recipe and the NYT cranberry curd tart recipe, which is pretty similar. For the crust, I used an almond crust (Basic nut crust from "Book of Pie" by Erin McDowell). I also added a white chocolate ganache layer to the crust to add another flavor profile and complement the tartness with sweet and mellow white chocolate.The author herself acknowledges that she shares unbaked pies more often with the #yeahbutwhatdoesitlooklikebaked hashtag she uses on her instagram account, but I think they definitely should have added a lot more photos of baked pies. Half of the "pies" in this book are cold-set tarts with an arrangement of raw fruits. I think it would have been easier to navigate the book if it had all crusts in one section, then all pies in another.

We have already made a pie and a tart out of this book and LOVED both of them. I've also never owned a cookbook that was as fun to read or pleasing to look at. Nearly very page has exceptionally beautiful pies and tarts, and we keep going back to try to decide which recipe we will make next. The writing is just a lot of fun, too, there's a sincerity and joy in the stories and descriptions. There are many, many puns. I think my favorite part about this book is that the walkthroughs on how to do the decorative patterns and weaves are thorough enough to replicate and give the readers tools to get creative on their own. There's plenty of inspirational work to emulate in here. Overall, we cannot recommend this book enough; we may well bake through the whole thing eventually!

I started following Lauren on instagram when she first started posting pictures of her pies. Since I lived in the Seattle area for some time, it was also nostalgic as well. This book doesn’t disappoint. Anyone who wants to try to recreate these designs, they range from simple to challenging and if you give up, you can always appreciate the works of art.

i love it. i followed the author on insta for a while and im so glad she took her recipes and put it in a book.

Perfect condition and quick delivery

Brilliant

I like baking every now and then, and I'm always looking for something new to challenge myself.I've been following Lauren Ko on Instagram for a long time cause I was just obsessed by her designs, so when she came out with a book it seemed like a no-brainer for me and I got it straight away.I've already made two pies from this book and I can tell you that it's really fun (but it takes patience for the designs).The recipes are very detailed and easy to follow; the quantities are in cups and already translated in grams.Mind though that the temperature of the oven is only in Farenheit.Other than that, if you follow the recipes step by step, they're gonna come out right.2 Tips:1) The pies and tarts will come out right from the first attempt, however the design takes practice so don't expect them to be "picture perfect" from the first go.2) Don't base your idea of success on the pictures in the book cause they are edited to look perfect. Colors and texture may vary. For example, I did a lemon and basil tart which on the book looks bright yellow but, due to the presence of chopped basil, it didn't in real life.Other than that, have fun and happy baking!