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'an all-encompassing look at the world of pies in all their glorious pastry history. With lesser-known facts, period photos and recipes, this book is far from just a history lesson on the origin of pies.' --British Baker magazine
'relate[s] many wonderful stories about pies in a book that almost gives off the savoury, buttery aroma of flaky pastry and tasty fillings . . . Pie is the latest in a series of small, engaging and beautifully illustrated books . . . Clarkson weaves these tales, with arch wit, into a splendid story.' --Sydney Morning Herald
'Complete with historical recipes and a good dose of humour, this book is crammed full of delicious, mouth-watering facts that will appeal to history buffs and foodies alike.' --The Chronicle, Queensland
'relate[s] many wonderful stories about pies in a book that almost gives off the savoury, buttery aroma of flaky pastry and tasty fillings . . . Pie is the latest in a series of small, engaging and beautifully illustrated books . . . Clarkson weaves these tales, with arch wit, into a splendid story.' --Sydney Morning Herald
'Complete with historical recipes and a good dose of humour, this book is crammed full of delicious, mouth-watering facts that will appeal to history buffs and foodies alike.' --The Chronicle, Queensland
Product Description
The pie, to quote one Victorian writer, is 'a great human discovery which has universal estimation among all civilized eaters'. It is astonishing, given the widespread appeal of this humble dish, that the pie does not appear to have had a single book devoted to its complex but fascinating story; this book redresses a glaring omission from culinary history. Pie explores the development of this most esteemed article of food, from its purely pragmatic (and no doubt somewhat ugly) beginnings in ancient history, to its present elevation as the highest expression of culinary art. Janet Clarkson does not shy away from the seamier side of the story, nor does she neglect the symbolic role of the pie, its commercial applications or its many international variations. The book touches upon the pie's nutritional value and its cultural significance - and it even has some fun with linguistics. This book is intended not just to relate a dry factual history of the pie, but to celebrate its very existence. Pie will tap into the increasingly popular vein of books on culinary history, and will satisfy the appetites of those with a particular interest in the history of food, as well as the more general reader interested in all aspects of food and cookery.
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Customer Reviews
Most Helpful Customer Reviews
`There is a mystery inherent in a pie by virtue of the contents being hidden beneath its crust.'
8 April 2011
Format:Hardcover
The pie, to quote one Victorian writer, `is a great human discovery which has universal estimation among all civilized eaters'. Of course, there are a number of different views about how to define a pie and Ms Clarkson resorted to the following quote by Raymond A. Sokolov: `I may not be able to define a pie, but I know one when I see it.'
Have you ever wondered about the origins of the pie, or about the number of different varieties of pies available? If you like eating pies, do you enjoy making them? Is your favourite pie sweet, or savoury?
Janet Clarkson, who writes regularly on culinary history, has written this delightful book all about pies. Ms Clarkson begins by looking at the history of the pie and of pastry-making, and then discussing different pie designs and fillings.
`A pie is invariably acclaimed as a treat and a sign of a caring cook.'
Did you know, for example, that pies were sometimes called coffins? Or that early pies often had a crust several inches thick, and that this crust was not intended to be eaten, but to preserve the contents for up to a year? The pie was once a very pragmatic dish with a very long shelf-life. These days, pies are often an expression of creative culinary art.
Pies are adaptable and portable, and they can be nutritious and tasty. It all depends on the cook and the contents. The contents? A pie can be `an economical investment for all miscellaneous savings' as Charles Dickens wrote in `Our Mutual Friend', it can even contain blackbirds or dancing girls. Personally, I'd prefer chicken or fruit.
I enjoyed reading this book on a cold autumn afternoon. In addition to all of the wonderfully informative facts, and even a selection of historical recipes, there are some delightful illustrations. It's interesting, too, to consider the various international variations: Britain's pork pie; America's apple pie and Australia's meat pie. And let's not forget the role of pies in modern culture: from Sweeney Todd to Laurel and Hardy, the pies have it.
Jennifer Cameron-Smith
Have you ever wondered about the origins of the pie, or about the number of different varieties of pies available? If you like eating pies, do you enjoy making them? Is your favourite pie sweet, or savoury?
Janet Clarkson, who writes regularly on culinary history, has written this delightful book all about pies. Ms Clarkson begins by looking at the history of the pie and of pastry-making, and then discussing different pie designs and fillings.
`A pie is invariably acclaimed as a treat and a sign of a caring cook.'
Did you know, for example, that pies were sometimes called coffins? Or that early pies often had a crust several inches thick, and that this crust was not intended to be eaten, but to preserve the contents for up to a year? The pie was once a very pragmatic dish with a very long shelf-life. These days, pies are often an expression of creative culinary art.
Pies are adaptable and portable, and they can be nutritious and tasty. It all depends on the cook and the contents. The contents? A pie can be `an economical investment for all miscellaneous savings' as Charles Dickens wrote in `Our Mutual Friend', it can even contain blackbirds or dancing girls. Personally, I'd prefer chicken or fruit.
I enjoyed reading this book on a cold autumn afternoon. In addition to all of the wonderfully informative facts, and even a selection of historical recipes, there are some delightful illustrations. It's interesting, too, to consider the various international variations: Britain's pork pie; America's apple pie and Australia's meat pie. And let's not forget the role of pies in modern culture: from Sweeney Todd to Laurel and Hardy, the pies have it.
Jennifer Cameron-Smith
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
2 reviews
1 of 1 people found the following review helpful
`There is a mystery inherent in a pie by virtue of the contents being hidden beneath its crust.'
8 April 2011
Format:Hardcover
The pie, to quote one Victorian writer, `is a great human discovery which has universal estimation among all civilized eaters'. Of course, there are a number of different views about how to define a pie and Ms Clarkson resorted to the following quote by Raymond A. Sokolov: `I may not be able to define a pie, but I know one when I see it.'
Have you ever wondered about the origins of the pie, or about the number of different varieties of pies available? If you like eating pies, do you enjoy making them? Is your favourite pie sweet, or savoury?
Janet Clarkson, who writes regularly on culinary history, has written this delightful book all about pies. Ms Clarkson begins by looking at the history of the pie and of pastry-making, and then discussing different pie designs and fillings.
`A pie is invariably acclaimed as a treat and a sign of a caring cook.'
Did you know, for example, that pies were sometimes called coffins? Or that early pies often had a crust several inches thick, and that this crust was not intended to be eaten, but to preserve the contents for up to a year? The pie was once a very pragmatic dish with a very long shelf-life. These days, pies are often an expression of creative culinary art.
Pies are adaptable and portable, and they can be nutritious and tasty. It all depends on the cook and the contents. The contents? A pie can be `an economical investment for all miscellaneous savings' as Charles Dickens wrote in `Our Mutual Friend', it can even contain blackbirds or dancing girls. Personally, I'd prefer chicken or fruit.
I enjoyed reading this book on a cold autumn afternoon. In addition to all of the wonderfully informative facts, and even a selection of historical recipes, there are some delightful illustrations. It's interesting, too, to consider the various international variations: Britain's pork pie; America's apple pie and Australia's meat pie. And let's not forget the role of pies in modern culture: from Sweeney Todd to Laurel and Hardy, the pies have it.
Jennifer Cameron-Smith
Have you ever wondered about the origins of the pie, or about the number of different varieties of pies available? If you like eating pies, do you enjoy making them? Is your favourite pie sweet, or savoury?
Janet Clarkson, who writes regularly on culinary history, has written this delightful book all about pies. Ms Clarkson begins by looking at the history of the pie and of pastry-making, and then discussing different pie designs and fillings.
`A pie is invariably acclaimed as a treat and a sign of a caring cook.'
Did you know, for example, that pies were sometimes called coffins? Or that early pies often had a crust several inches thick, and that this crust was not intended to be eaten, but to preserve the contents for up to a year? The pie was once a very pragmatic dish with a very long shelf-life. These days, pies are often an expression of creative culinary art.
Pies are adaptable and portable, and they can be nutritious and tasty. It all depends on the cook and the contents. The contents? A pie can be `an economical investment for all miscellaneous savings' as Charles Dickens wrote in `Our Mutual Friend', it can even contain blackbirds or dancing girls. Personally, I'd prefer chicken or fruit.
I enjoyed reading this book on a cold autumn afternoon. In addition to all of the wonderfully informative facts, and even a selection of historical recipes, there are some delightful illustrations. It's interesting, too, to consider the various international variations: Britain's pork pie; America's apple pie and Australia's meat pie. And let's not forget the role of pies in modern culture: from Sweeney Todd to Laurel and Hardy, the pies have it.
Jennifer Cameron-Smith
Lovely tale of the rise of pie
31 Mar 2011
Format:Hardcover|Amazon Verified Purchase
Anyone who is familiar with Clarkson's wonderful blog, The Old Foodie ([...]) will hardly be surprised that this book is a delight. It is carefully researched and presented with warm and charming intelligence. From the earliest crust-encased meats to modern fruit pies, with stops along the way for legend and lore, this is a truly tasty volume for anyone interested in how what we eat came to be.
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