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Pie Hardcover – April 1, 2005


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Hardcover, April 1, 2005
$57.27 $1.75

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Product Details

  • Hardcover: 128 pages
  • Publisher: Cassell (April 1, 2005)
  • Language: English
  • ISBN-10: 1844035484
  • ISBN-13: 978-1844035489
  • Product Dimensions: 7.4 x 9.6 inches
  • Shipping Weight: 2.2 pounds
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (20 customer reviews)
  • Amazon Best Sellers Rank: #2,976,838 in Books (See Top 100 in Books)

Editorial Reviews

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 --This text refers to an out of print or unavailable edition of this title.

About the Author

Angela Boggiano is an experienced writer and food stylist based in London, England, who has worked for numerous magazines. The mixture of her Italian heritage and Northern English roots have given her a passion for cooking and a love of writing about the good-quality, home-cooked food that features in this book.
--This text refers to an alternate Hardcover edition.

Customer Reviews

4.5 out of 5 stars
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See all 20 customer reviews
This is quite a good cookbook.
Sally H. Calligan
The format of the book is as sumptuous as the recipes themselves - beautiful photos and a really lovely and effective design and layout.
caliboy
I grew up in England and Ireland and this book reminds me of the pies that I grew up with.
Suzanne Daniels

Most Helpful Customer Reviews

10 of 10 people found the following review helpful By Lea Evans on May 26, 2009
Format: Paperback
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.
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4 of 4 people found the following review helpful By John P. Dunn on January 12, 2014
Format: Hardcover
I was trained as a bread baker. One of the first things I learned to do is weigh my ingredients. In the US, one cup of all-purpose flour weighs 150 grams. In her recipes, Ms. Boggiano apparently uses a different standard.

In her recipe for shortcrust pastry she calls for 1-3/4 cups or 200 grams of flour. If a cup of flour weighs 150 grams, then 1-3/4 cups = 262.5 grams, not 200 grams. The only way that 1-3/4 cups of flour could equal 200 grams is if the cup of flour she uses weighs only 114 grams. It seems unlikely that British and American flours are that different and in all the cookbooks and recipes I've looked at I've never seen that suggested.

In her rich shortcrust pastry recipe, she repeats the 1-3/4 cups = 200 grams of flour. Then, in the flaky pastry recipe she calls for 2 cups or 225 grams of flour, again suggesting that she is using 114 grams as her equivalent cup measure.

In addition, she seems to play fast and loose with her weight equivalents for sticks of butter. A pound of butter weighs 455 grams, so one stick weighs 113.75 grams (make it 114). So 3/4 of a stick of butter equals 85 grams,not 75 grams.

I'm not being nit-picky here. The flour weight discrepancies could play havoc with your pastry as could adding too little fat.

It appears that Ms. Boggiano does not weigh out her ingredients, but has provided the weight equivalents here for those of us who do. I am going to have to assume that her volume measures are accurate and will try them out that way.

But it is VERY, VERY annoying to discover this kind of elementary error, though it is also very common among bakers who still use volume and not weight for their ingredient measures.
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4 of 4 people found the following review helpful By caliboy on June 7, 2009
Format: Paperback Verified Purchase
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!
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2 of 2 people found the following review helpful By CatSttl on October 14, 2012
Format: Paperback Verified Purchase
While in Australia and Canada, I enjoyed meat pies. I have some recipes but wanted more and this book has them. Something not commonly found in the U.S. are hand held meat pies. There are some recipes for dessert pies but this is mostly a savory book. This book was initially published in the UK, so be prepared for metric and some variations in words, for example winter squash is called pumpkin. Vegetable suet is an ingredient in some of the recipes, which is a uniquely British item that can be purchased online but shortening could be substituted. This book also has recipes where things are wrapped in pastry such as Beef Wellington. There are the typical pot pie and shepard's pie type recipes and some uniquely British such as Mowbray pork pie. The first section is dedicated to the art of making the pastry (shortcrust, cheese, flaky & puff, potato, whole wheat, no wheat, etc.). Pastry is the key to a great pie!
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2 of 2 people found the following review helpful By Craig M. Strid on April 25, 2012
Format: Paperback Verified Purchase
Tonight I made my own creation of chicken boneless thighs, white sauce, adobe spice packet, green chiles, roasted yellow,red and orange peppers and tomatoes, cheddar cheese,crushed corn chips and one link of Chorizo. The highlight of this pie was Angelas quick flakey crust recipe which was fanominal. I lived for a short time in the Upper Pennisula of Michigan and am addicted to pasties. I've made serveral of Angela's crusts and am elated with the results. My wife repeatedly told me how good the flakey crust was tonight. Im waiting for the night shes out with the girls because thats the night Im going to make a salmon pie.
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2 of 2 people found the following review helpful By Samantha Scrowther on December 31, 2011
Format: Paperback
I am from England and have been searching for a savory pie book for a long time - this is absolutely perfect. Tips and tricks for the perfect pastry, different crust recipes, and measurements listed in US and UK metrics. Lot's of meat pie recipes, history about them, and then a few wonderful desert pies as well. The pictures are good enough to eat!
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