Reddit mentions of The Four & Twenty Blackbirds Pie Book: Uncommon Recipes from the Celebrated Brooklyn Pie Shop

It's ridiculously good. Looks like this:

http://image.delcotimes.com/storyimage/DC/20131113/LIFE/131119795/EP/1/1/EP-131119795.jpg&maxh=400&maxw=667

I'm not sure what cookbook it's from, maybe this one:
https://www.amazon.com/gp/product/1455520519/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1455520519&linkCode=as2&tag=joythebak00-20

I highly recommend the book if you like pies. I don't think that all of the recipes are home runs, but many are. There are a ton of creative recipes inside, and it is totally worth the money IMO. I made the Bourbon Pear pie for my coworkers and it was a huge hit.

Yes, I know. The big houses publish around 30 Big Cookbooks a year but there are small publishing houses that are putting out smaller cookbooks like this one http://www.amazon.com/Four-Twenty-Blackbirds-Pie-Book/dp/1455520519/ref=sr_1_5?s=books&ie=UTF8&qid=1416611612&sr=1-5&keywords=Brooklyn+cookbook. I've seen them at the Pro Food Shows but for the past year I've been able to pick up some nice books with the proof reader page in them. Either way I love it! My Paris Kitchen just came out in April http://www.amazon.com/My-Paris-Kitchen-Recipes-Stories/dp/1607742675/ref=sr_1_1?s=books&ie=UTF8&qid=1416611794&sr=1-1&keywords=My+Paris+Kitchen+cookbook

The Bread Baker's Apprentice by Peter Reinhart is my number one recommendation for bread. Im also a big fan of Tartine Bread by Chad Robertson. His first book, Tartine is also great btw. I would skip out on Tartine Book No.3 though which seems to have too many errors for my liking. Flour Water Salt Yeast by Ken Forkish is also one of the better bread baking books out there.

For general baking, im a big fan of Bouchon Bakery. And one book that will surely help you improve as a baker and I highly recommend you cook through is The Art of French Pastry by Jacquy Pfeiffer. Its like a pastry arts class in a book. I am actually cooking my way through this. If you have a serious sweet tooth, Momofoku Milk Bar by Christina Tosi will probably be what you're looking for. And as someone else recommended, the Baked books are all great.

For cakes, it has to be The Cake Bible by Rose Levy Bernanbaum. This is probably the best cake book of all time. I would supplement this with Toba Garrett's Professional Cake Decorating book.

For pies, my favorites are Four and Twenty Blackbirds and Hoosier Mama. One that I haven't tried but am planning to buy is First Prize Pies. If the book lives up to their reputation, it should be an excellent book.

For plated, more ambitious desserts, I like Payard Desserts. I refer to this when I want to impress company.

Thanks! From this book! Although (now that I've tasted it) I'm a little disappointed with the lack of flavor from the caramel and salt so.. if I make it again, I would definitely add more than the book recommends (which was 1/2-3/4 cup of caramel, and 1/4 tsp of salt)

I'm a big fan of the Four & Twenty Blackbirds Pie Book. https://www.amazon.com/Four-Twenty-Blackbirds-Pie-Book/dp/1455520519