
Tarts With Tops On
A Book of Pies
Tamasin Day-Lewis(Author)
Weidenfeld Nicolson Illustrated (Publisher)
Published on 9. September 2004
Book
Hardback
144 pages
978-0-297-84376-4 (ISBN)
Description
Pies are the business. You can dress them up or dress them down. Make them classic or modern, savoury or sweet, shroud them in butter crisp pastry or top them with creamy potato. Eat them hot, warm or cold, with a scoop of cream, a slug of vanilla custard, a dollop of creme fraiche. You can fold the fruit in, tuck the crust under, build up the layers. No food comforts and nurtures like a proper home-made pie. Tamasin's selection includes classic savoury pies like Chicken Pie, Egg and Bacon Pie, the Cornish Pasty, an Italian Easter Pie with eggs and artichokes, la Torta di Zucchini, a Galician Pork and Sausage Pie, Koulibiac, the traditional Russian Salmon Pie, and a delicate Feta, Rice and Yoghurt Pie. Sweet pies include a section on apple pies, a Sugar-topped Cherry Pie, Raspberry Ripple Ice-cream Pie, Shaker Lemon Pie, Peach Pie, Southern Pecan Pie, Key Lime Pie, Mississippi Mud Pie and Blueberry Pie.
More details
Language
English
Place of publication
London
United Kingdom
Publishing group
Orion Publishing Co
Dimensions
Height: 210 mm
Width: 167 mm
Thickness: 20 mm
Weight
516 gr
ISBN-13
978-0-297-84376-4 (9780297843764)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Person
Tamasin Day-Lewis is one of Britain's finest food writers, to be ranked along with Nigel Slater and Simon Hopkinson. Her cookery coloumns are followed avidly. She is also a regular contributor to VANITY FAIR and VOGUE. Her second 15 part television series TAMASIN'S WEEKENDS will be broadcast on UK Food in the autumn.
Content
Introduction Savoury Pies Traditional Pies Other People's Pies American Pies Apple Pies Sweet Pies Pie Pastry Index