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Pie Paperback – 2 Mar 2009


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Product details

  • Paperback: 192 pages
  • Publisher: Mitchell Beazley (2 Mar. 2009)
  • Language: English
  • ISBN-10: 1845334892
  • ISBN-13: 978-1845334895
  • Product Dimensions: 19.1 x 1.4 x 24.6 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (44 customer reviews)
  • Amazon Bestsellers Rank: 212,765 in Books (See Top 100 in Books)
  • See Complete Table of Contents

Product Description

Review

'A charming book. With a pie in the oven, all's right with the world.' Delicious

'Bursting with recipes for just about every kind of pie you could imagines, it's a delight to read and cook from.' The Spectator

'It's your bible ... full of classic recipes.' Sunday Times

Book Description

The ultimate book on pies, a comfort food that is currently undergoing a renaissance. Pies are more than just food - they're cultural icons, inextricably bound to fascinating stories, people and traditions, all of which can be found in this fascinating book. Styling and photography is provided by Vanessa Courtier, who has been responsible for some of the most eye-catching and stylish cookery design in recent years. A pie, whether sweet or savoury, is regarded by many as the nation's favourite dish.

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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

4.5 out of 5 stars
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Most Helpful Customer Reviews

16 of 16 people found the following review helpful By dgtips on 3 Jan. 2007
Format: Hardcover
I bought this book for my 12yr old son for Christmas (OK, I admit, I wanted it really), along with some cooking supplies (baking tin, pastry brush, blackbird pie vent, ceramic weights, flour shaker). I wasn't sure from his bemused reaction if he was going to ever try the book out but, the following week he announced he was going to make a pie, so, when a friend came round I had two 12 year olds make a fantastic pie (chicken, leek and tarragon, but we left out the tarragon). Total success and a real confidence booster for them! They were delighted with the results and I learnt how to make really good rich short crust pastry in the process. This is a fabulous book for man, woman and child. Kids and the very hopeless will need a bit of supervision but everyone will enjoy the results.
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11 of 11 people found the following review helpful By D. Thompson on 27 Dec. 2006
Format: Hardcover
I was round at my brothers house yesterday and saw he got this book for xmas - i sat down with it for about an hour - read all about the history of pies.

There are also very usefeul guides to making all the different types of pastry you would ever need (i didnt realise there were so many!) plus loads of tasty recipies - some for the more traditional - beef and ale - and others a little different - chorizo and pepper - fish and cider.

well it was so good it made me buy a copy and want to eat and make lots of pies!!!!
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7 of 7 people found the following review helpful By Kurt Clare on 3 May 2010
Format: Paperback Verified Purchase
This is a wonderful book, filled with exceptional recipes. I love the fact that they are written in a simple way, and as such can be easily followed. The ingredients are varied (as are the recipes) and not difficult to source (one of my pet hates is trying to find an ingredient which is beyond explanation). I especially liked the old English pie recipes, as there is nothing like a traditional pork pie which is full of flavour.
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6 of 6 people found the following review helpful By Nomesky on 18 Nov. 2008
Format: Hardcover
I had never made pastry in my life before getting this book - in less than 3 months, I am now fairly confident with most single and double crust pies - sweet and savoury.

The most helpful factor from this book aiding my pie making was the early chapters on equipment and pastry recipes. The recipes are clearly laid out and state exactly the size and shape of the pie plate / container needed to cook with. This did mean having to spend a few extra pennies on 'tools for the job' but the final result makes this worthwhile.

Almost all the recipes are cleverly and beautifully illustrated. Love it - in my humble opinion, nearly faultless.
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4 of 4 people found the following review helpful By Rupert S. Fairfax on 18 May 2011
Format: Hardcover Verified Purchase
There have been so few books just dedicated to the making of pies, many of them now out of print. Out of the few that are still in print and available this is undoubtedly the best. A volume devoted to the world of pie. Pie must be mans best friend after dog, everyone loves a pie wether it be savoury or sweet, filled with vegetables, meat, fish or fruit. If you have never made a pie you will be able to with this book, the detailed instructions along with superb colour photography virtually make pie making foolproof.
Page after page are mouth watering recipes that are easy to follow, it is one of those books that should be in everyones kitchen and one of those books that everyone wants to borrow.
I had made pies in the past, tinned meat topped with bought pastry which I guess was edible but worlds apart to the divine taste of the recipes in this book.
I can thoroughly recommend this volume, a must have book in any kitchen and a marvellous present for anyone.
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21 of 23 people found the following review helpful By ladywebslinger on 26 Oct. 2006
Format: Hardcover
This is one of the best cookery books I have seen in a long time. The book is a celebration of pies for all those who like to indulge, and should encourage those who think pies are one of the more difficult culinary adventures. The recipes are varied - from the staple pie to the more exotic, and are well set out and easy to follow. From its imaginative front cover, to witty back cover image, the photos are excellent. Food porn at its best!
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13 of 15 people found the following review helpful By Bill Watters on 6 Jan. 2010
Format: Paperback Verified Purchase
I make hand-made pies filled with curry chicken or lamb on a small commercial level and this book was very useful. It is well laid out, good photographs and with detailed descriptions of methods. I thoroughly enjoyed reading this book; obviously written by a passionate pie enthusiast! It sets out to cover many of the different types of pie - I particularly liked the accompanying text for Football Pies and the Scotch pies. When I made the apple and calvados pies and was delighted although (from habit) I did add an egg to the pastry ingredients. One problem was in not tearing the pastry when lining the muffin moulds. Don't attempt to press the pastry all the way to the bottom - I found that by using a 100mm cutter I was able to line the mould with just the rim pressed on the metal and which then left enough pastry to sink with the weight of the apple filling during baking. In my humble opinion the flavour of the filling might have been a bit stronger - perhaps by caramelizing the apples?

However, may I suggest that the author checks the pastry quantity required for her mini pork and pancetta pies. When I made them I had only sufficient pastry to make 6 pies and the pastry had to be rolled quite thinly for those. When it came to the Scotch Pies I used ramekin bases for moulds. I also chilled the pastry for an hour and it was much easier to work with - (cheating I know).. They must be well greased and chilled prior to forming the pastry around. The fiddliest part (for a man!) was in tying the string around the grease proof paper. I then chilled the tray of pie bases before cooking them upside down for 8 minutes @ 150C then upended them and cooked for another 8 minutes. I let them go cold before sliding the pastry off the ramekin and filling the bases.
I also discovered that if you want twelve pies it's wise to make thirteen pies to allow for the one that bursts! One last point - I obtained my best hot crust pastry using strong bread flour.
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