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Pie Paperback – April 1, 2009
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Top Customer Reviews
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.
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.
Most Recent Customer Reviews
This was a present for my wife who is an excellent cook. She told me this was one of the best cookbooks she had ever read and the best on this topic.Published 1 month ago by M. Thomason
Every recipe I've made in this book has been delicious. I recommend this book to everyone who loves meat pies. Read morePublished 4 months ago by FiestyBerry
I've got this one all post-marked and highlighted. Great results from everything I've tried so far, the variety of savory/meat pie recipes is excellent.Published 11 months ago by Jackie
I love this book. My absolute go to for meat pies. I only gave it 4 stars because I didn't realize it was a reprinting that it is missing content from the original publication. Read morePublished 17 months ago by Sarah Zuhlke
I love this book -- the pictures, the recipes, the history lessons, the traditional pie fillings, etc. I bought it to learn more about savory pies and I am so glad I did!Published 18 months ago by Terri Pierce