PERFECT PIES: A COMPLETE SAVORY & SWEET FARE OF UNIQUE, WHOLESOME PIES. Fine, Diane. Toronto, Macmillan, c1985. 206pp, paper, $12.95, ISBN 0-7715-9697-9. CIP Grades 10 and up Reviewed by Mollie Hooper Volume 14 Number 3 1986 May Diane Fine's second book, Perfect Pies, is a natural outcome of her years of study in cooking and commercial art. She has compiled and illustrated (in black and white) a very interesting collection of pies. Do not let the title fool you. She has broken away from many conventional approaches to pies by creating a variety of crusts or toppings of such ingredients as grains, vegetables, nuts, cereals, and cheeses. All of her ingredients are chosen with an eye to their being wholesome; healthy, low in fat and cholesterol, protein-packed, economical, and yet delicious. Contents of the book run from a short, but interesting, history of pies, through pastry preparation, baking and freezing, to the recipes and variations. The recipes are divided into two sections; savory pies and sweet pies. Under these headings they are further subdivided into more exact kinds. Savory pies include chicken, seafood, vegetable, and cheese. Sweet pies cover fruit, vegetable, nut, and cheese. Directions for making each pie are very explicit, i.e., for the crust, filling, and assembly. The book is carefully indexed. The only criticism I find is with the binding. It is paperback with a glued spine. This type of spine does not stand up to the use given a cookbook and the pages become loose. On the whole though, this book will fill a need in today's world where nutrition is so much to the fore. Mollie Hooper, Qualicum Beach, B.C.