Pies Sweet and Savory
Pies Sweet and Savory
DK Publishing (Dorling Kindersley), Hardcover, 9781465402035, 352pp.
Publication Date: February 18, 2013
Broken down by key ingredients, "Pies: Sweet and Savory" helps choose the "pie of the day" according to what's in season and what's lurking in the fridge and then shares a wealth of step-by-step instructions for producing the best results.
Jane Bamforth, consulting editor, trained as a home economist and then as a journalist. She has worked as a sub-editor for Good Housekeeping, BBC Good Food and Woman and Home, and as a deputy chief sub-editor on Prima and chief sub-editor on Essentials. Jane now works as a food consultant for Waitrose. She is also a freelance writer and editor and has worked on an extensive range of cookbooks, including titles by TV chefs Gary Rhodes and James Martin, and on subjects ranging from organic and world cooking, to baby food and healthy eating for pregnancy. In this volume she has brought together a definitive collection of low-fat Thai recipes from an expert team of cooks.
"[A] thorough examination of our love affair with the pie." – Alabama.com
"What's not to love when the directions give you the option of making the dough from scratch or using store-bought dough? Beautifully illustrated and easy-to-follow recipes make this a keeper." – The State
"It contains a lot of good recipes and advice, including step-by-step photos for techniques." – Pittsburgh Post-Gazette
"[A]uthor Caroline Bretherton, pie practitioner par excellence, offers equally straightforward instructions for a fabulous, international array of more than 230 pies and tarts." – Bookpage
"The photographs of the finished items seem to jump out of the page screaming, 'eat me, eat me!'…this is a good, comprehensive book. It may well lead to a pie addiction!" – Marin Independent Journal
"Everything tastes better with puff pastry on top, tart dough underneath or crust all around. Bretherton is English, so the list of savory pies is extensive. Yes, she includes beef and Stilton pie, but also clever little dough pockets stuffed with Chinese barbecued duck, and an ingenious celery root and smoked bacon soufflé pie that has a crust, made with whole-wheat flour, flavored with Cheddar cheese and caraway seeds." – The New York Times
"[Pies: Sweet and Savory] offers straightforward instructions for a fabulous, international array of more than 230 pies and tarts. The photography helps develop your own style and technique." – Mountain West News