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Pie
Angela Boggiano
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| Classification |
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Cookery, Food & Drink |
| Pub Date |
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Mar 01, 2009 |
| Imprint |
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Mitchell Beazley |
| Page Extent |
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192 |
| Binding |
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PB |
| ISBN |
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9781845334895 |
| Price |
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 695 |
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| About the book |
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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. |
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| Angela Boggiano |
| 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 Guar...(+) |
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