Pie Hardcover – 5 Aug 2013
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'A handsome, informative volume...'
-- Nottingham Evening Post
'I wanted to take away the fear of pastry making - which is what
stops most people making pies'
'There's something here for every occasion'
-- BBC Good Food Magazine
'This beautifully produced book is a hymn to that most comforting
of winter foods - the pie.' -- The Week
'the mouthwatering recipes are accompanied by stunning
photographs' -- Essex Life & Countryside
****'There's something here for everyone.'
-- BBC Good Food Magazine
'A novel, if not essential, addition to the cook's bookshelf' --The List
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. --This text refers to the Paperback edition.See all Product Description
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Top Customer Reviews
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!!!!
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.
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.
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.
Most Recent Customer Reviews
This is a brilliant book. Every recipe (and I've tried most of them) works out perfectly and all are delicious. I wish she had more books!Published 20 days ago by jolerrs
Bought this as I had a raised pie mould and wanted to produce a chicken and ham raised pork pie. My goodness, what an eye-opener - so many lovely recipes so I shall be busy as... Read morePublished 9 months ago by Jeannie