500 Pies and Tarts: The Only Pie & Tart Compendium You'll Ever Need lives up to its promise brilliantly.  In the introduction, the author Rebecca Baugniet states: "Pies and tarts take on many incarnations; they can contain sweet or savory fillings, have a top crust or be open-faced, may be served a la mode or handheld."  This is but a clue to how extensive this list is as the author includes wrapped pies such as the Italian Calzone and the Indian Samosas.

Despite the staggering number of recipes, this is not a thick, unweildy tome that would usurp the floured surface reserved for the pie dough itself.  500 Pies and Tarts is comprehensive, but it is compact and tidy, so well organized that you will want to roll up your sleeves, tie on an apron and bake a great pie.  Formatted for ease of use, the book gives several basic recipes for various types of pies, then follows with variations that easily alter the basic recipe.  For example a basic Deep-Dish Peach Pie is followed by variations for Deep-Dish Vanilla-Peach Pie, Deep-Dish Peach Pie with Lattice Top, Deep-Dish Peach & Blackberry Pie, Deep-Dish Nectarine Pie, and Deep-Dish Peach Pie with Streusel Topping.  This format is consistent throughout the book in all categories and there are frequently as many as five variations given for the classic pies and tarts.

Baugniet has organized her categories under the headings of Fruit Pies & Tarts; Cream, Custard & Chiffon Pies; Savory Pies & Tarts; Mini Pies & Tartlets; Individual Pies & Turnovers; Cobblers, Strudels & Crumble Pies.  Last is a section of Special Occasion Pies which includes those pies that we associate with a particular holiday. The recipes are gleaned from kitchens around the world. 

The recipes are clearly written, with as keen an eye for the novice as for the experienced baker.  For those new to making pies, there is an introductory section that covers the essentials, including techniques, equipment, ingredients, and trouble-shooting.  Included here is an acknowledgement of our pressured times with a section on prepared pie crusts, the store-bought friends of the harried and the rushed cook.  

Carefully produced by Sellers Publishing, the book is bound so that the pages stay open.  There are color photos throughout by Ian Garlick. 

This book is part of a series being published by Sellers Publishing.  Each is fully illustrated with well over a hundred photos. Though a compilation of 500 recipes, the books are organized to be small in size and their uniformity makes an attractive row on the bookshelf.  A collection of these books makes a lovley gift for the ardent cook or foodie.