Comments: The two locations of Mrs. Rowe's Restaurant and Bakery in Virginia's Shenandoah Valley sell 35,000 pies a year (675 pies a week). This book is a concession for those of us who can't get to the Shenandoah Valley every other Tuesday or so.

It includes recipes for crusts and toppings; fruit, berry, and nut pies (Butternut Squash Pie, Hickory Nut Pie, Damson Plum Pie); cream and custard pies (Original Coconut Cream Pie, Sour Cream and Raisin Pie, Smoothest Ever Peanut Butter Pie); freezer and icebox pies (Watermelon Pie, Grasshopper Pie, Frozen Strawberry Daiquiri Pie) ; and "pies for the cupboard" (Brown Sugar Pie, Shoofly Pie, Brownie Pie). There is every mainstream pie you can think of and some you've probably never imagined – even if you are from the South.

There are also references to a couple of the restaurant's classic pies, the recipes for which are in the earlier Mrs. Rowe's Restaurant Cookbook, which doesn’t strike us as completely fair, but we'll find a way to muddle through with these 65 recipes.

There is a light green ink used for callouts here and there throughout the book that is so faint they are hard to read. It doesn't affect any of the recipes, and perhaps our copy is particularly bad, but you'll need good light to read them.