Customer Reviews

Pie

5 star:		(8)
4 star:		(1)
3 star:		(0)
2 star:		(0)
1 star:		(1)

 

 

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.

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!

This cookbook has taken me in new directions. Too often America thinks of pie as sweet, which is a shame when one finds so very many other possibilities. Angela's measures and times are accurate and thoughtful, and her approach affirms the old saying. I'll be using her techniques and ideas as a way to clean leftovers out of the fridge by turning them into pie sandwiches, now that I have her crust recipes and insights.

Truly a great cookbook for the comfortable kitchen cook who wants to branch out into the baking direction, likewise for those who want the satisfaction only pies can bring.

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.

Superb! Lip-smackingly mouthwatering. The British youth of 20 years ago and more will page through this book with a big, silly grin on their face, as recipe after recipe of old favourites conjure up days gone by.

For the American reader whose pie definition can often mean 'sweet' pie, you'll be a little disappointed only because the book mainly provides savoury pies. That being said though, there are plenty of sweet pies to be made also, including Bakewell Pie or Tart, Eccles Cake and Treacle Pie (I mention these three only because they are nostalgic for us Brits).

The author has been remarkably generous in sharing her master knowledge about pies and their various fillings (again, remember Melton Mowbry Pork Pies, Cornish Pasties [not the garbage with the same name sold in supermarkets] Cheese and Onion Pie? Uum..uum..um!) Boggiano doesn't just focus on the yesteryear of Britain, but covers other national pies such as Empanadillas, Masala Pasties, Empanada Gallega (Spanish Pepper and Chorizo Pie) to name just a few. Additionally, she provides easy reading when she describes the various pastry toppings and how to prepare them.

One final word: Sausage Rolls! (Not those tasteless, pasty, mechanically recovered meat things in the supermarket, but a nutritious, bursting-with-flavour mixture of pork, herbs and spices coddled in puff pastry).

Sigh...

A great book for those who love the pies of Britain. All the traditional pies are there and they are wonderful.
A must for anyone of British heritage or those who wish they were.

bought as a gift for someone looking to venture into pie baking, this has it all. meats, sweets and everything in between.

When i was younger my Family visited Scotland which is my Ancestral Homeland. While there my Father would get meat pies or pasties as they are called from local shops. These pies were and are the local version of what Burgers are here in the USA. I always wanted to know how to make them and this book taught me how. It is not only filed with all sorts of great meat, chicken and fish pies but has many delicious fruit and nut desert pies. The authors are British and the book has a very pleasing British "tone" to it. If you want to make some spectacular pies. This is the book. It is great.

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!

Most of the pie recipes are for meat pie's. I did not like and had to return book