Product Description

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 service, 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.

This book is the story of the pie in irresistible recipes and fantastic photographs.  Containing over 100 recipes, Pie by Angela Boggiano is the ultimate guide to creating the consummate comfort food.

Product Details

• Amazon Sales Rank: #71415 in Books
• Published on: 2009-04-01
• Original language: English
• Number of items: 1
• Binding: Paperback
• 192 pages

Review
'A charming book. With a pie in the oven, all's right with the world.' Delicious 'Bursting with recipes for just about every kind of pie you could imagines, it's a delight to read and cook from.' The Spectator 'It's your bible ... full of classic recipes.' Sunday Times

About the Author
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 Guardian magazine, and she has worked as a food stylist on a range of TV programs.

Customer Reviews

Great cookbook
This is quite a good cookbook. It is mostly about savory pies, which is why I bought it. My eaters think I am a genius. I would have liked a recipe for left over meat. If you are an American, you have to get into the idea of savory pies, as more than quiche. The book itself is gorgeous. This is the best of the savory pie cookbooks.

my favorite cookbook and the best pie cookbook ever
I was pleasantly surprised by Angela Boggiano's new cookbook. The format of the book is as sumptuous as the recipes themselves - beautiful photos and a really lovely and effective design and layout. Angela covers, in several sections of the book, all the different aspects of pie crusts - the most important part of a pie, to my mind. In America, when we think pie, we think sweet (apple, blueberry, lemon meringue, etc.) and there are many great sweet pie recipes to be found here - but elsewhere, and especially in the U.K., when one says pie, more often than not, one means a savory dish (pork pie, fish pie, meat and potato pie) and it is with these recipes that the book shines. With any cookbook, the real test is whether I can recreate the dishes in my kitchen and I have had great luck with several of Angela's recipes: braised lamb shank pie; beef and beer pie; lamb, mint & pumpkin pie (great!) and I make raised pork pies as a hobby - I have even had wooden pie forms made by a local wood turner - and Angela's pork pie recipe is perfect. There are several sections of pie info/lore throughout the book - a favorite one covers M. Manze's Pie and Mash (Potatoes) Shop - a mecca for pie eaters and a side trip that we make every time we are in London. This book is a welcome addition to my kitchen!

One pie a week!
This is definitely one of my favorite cookbooks. So much so I've decided to dedicate one day a week to each pie in this book, in order, from start to finish.

Savory pies are so under appreciated here in the U.S., where we are afraid to go very far beyond "pot pie". I've always been fascinated with what the Brits can put in a pie, from humble ham and chicken, to the statement that is steak and Stilton. They're all good, and this cookbook makes a variety of those pies easily accessible to us on the other side of the pond.