"This remarkable collection contains highly detailed recipes for many dozens of pies including such show-stoppers as malted milk cream pie, grape souffle pie, black bottom chiffon pie, lemon sponge pie, and, even that not-a-pie, Boston cream pie.
The word ÒbibleÓ is far overused for references such as this, but this is truly the last word: fiercely detailed, insistent on precision, and packed with information about the underlying science. StrauseÕs chapter devoted to rhubarb pie runs seven pages, with recipes for just a single pie or larger batches up to a dozen or fourteen." Kitchen Arts and Letters