Pie
Angela Boggiano(Author)
Cassell Illustrated (Publisher)
Published on 14. September 2006
Book
Hardback
192 pages
978-1-84403-448-2 (ISBN)
Description
From the football terraces to the family table, pies have always held a special place in food history. A pie is such an ingenious idea - meat, vegetables or fruit are able to develop their finest flavours by being cooked in their own juices 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 to the success of any pie and over the years a multitude of recipes have been developed, each one proclaiming to be the best. This book is the story of the pie in irresistible recipes and fantastic photographs. Each pie has a story to tell - a history of provenance, pie-makers, innovation and experimentation. Simple to make and always to be enjoyed, "Pie" shows you how to master the basic art of pastry making and then how to transform even the most frugal filling into a luxury. So take a piece of pie history and enjoy a Cornish pasty, a hearty steak and kidney pie or even a delicious calzone. After, all who can resist a pie?
More details
Language
English
Place of publication
London
United Kingdom
Publishing group
Octopus Publishing Group
Dimensions
Height: 253 mm
Width: 198 mm
Thickness: 25 mm
Weight
1004 gr
ISBN-13
978-1-84403-448-2 (9781844034482)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Person
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 Saturday Guardian Magazine. She has worked as a food stylist on a range of TV programmes including Dishes, Nigella Bites Series, Ainsley's Big Cook Out, Meals in Minutes and Friends For Dinner. Her previous books include The Italian Ingredients Cookbook and work on the Farmers Market Cookbook, Passione, Crazy Water, Pickled Lemons and Fish by Mark Hicks. 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. Projects include Passione by Gennaro Contaldo, Fish by Mark Hix, Fork to Fork by Sarah and Monty Don and the Wagamama Cookbook.
Content
Basic Pie Grand Pies Little Pies Home Pies Sweet Pies