Pie [Paperback]

'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

****"There's something here for everyone."
--This text refers to an out of print or unavailable edition of this title.

a novel, if not essential, addition to the cook's bookshelf --This text refers to an out of print or unavailable edition of this title.

"the mouthwatering recipes are accompanied by stunning
photographs" --This text refers to an out of print or unavailable edition of this title.

"This beautifully produced book is a hymn to that most comforting
of winter foods - the pie." --This text refers to an out of print or unavailable edition of this title.

"I wanted to take away the fear of pastry making - which is what
stops most people making pies."
--This text refers to an out of print or unavailable edition of this title.

"There's something here for every occasion"
--This text refers to an out of print or unavailable edition of this title.

One way or another, whether we buy or make them, we eat pies by the millions. From the football terraces to the family table, pies have always held a special place in food history. A pie is an ingenious idea - meat, vegetables or fruit develop their finest flavours when cooked in their own juices and encased in a pastry crust. Pies have been enjoyed from at least the 9th century, when the Abbey of Fontenelle in France received an order for 38 goose and 95 chicken pies.Both filling and crust have equal importance and over the years a multitude of recipes have been developed, each one proclaiming to be the best. "Pie" presents the story of this tasty dish. Each pie has a story to tell, a history of provenance, pie-makers, innovation and experimentation. "Pie" shows you how to master the art of pastry making and how to transform even the most frugal filling into a luxurious meal. Simple to make and impressive to serve, pies can be enjoyed in an infinite variety of styles, from the portable Cornish pasty to the comforting and hearty steak and kidney pie or the delicious and more exotic calzone.

Angela Boggiano is an experienced writer and food stylist who has worked for numerous magazines, including BBC Good Food, Olive, Delicious, Vegetarian Good Food Magazine, Food and Travel, and the Guardian magazine. She has worked as a food stylist on a range of TV programmes including the Nigella Bites Series, Ainsley's Big Cook Out, Meals in Minutes and Friends For Dinner.