80 Show-Stopping Pies and Sides: A Delightful Collection for Pie Lovers Everywhere

liu jingkun: The best book I never see .lovely book

Canada on Feb 20, 2023

Amazon Kunde: Das Buch hat zwar am Cover einen Schaden, was dem Inhalt keinen Abbruch tut. Tolle Rezepte, gut beschriebene Arbeitsschritte. Hier ist aber Anspruch beim Kochen gefragt.
Wer der englischen Küche etwas abgewinnen kann oder erst möchte, oder gerne mit buttrigen Teigen Pies bäckt, braucht dieses Buch.

Germany on Feb 18, 2023

Emilio Fracchia: I am a pie maker for a living. This book is amazing, extremely well put together. Great recipes and ideas. A must have

Mexico on Oct 29, 2022

Marie Cosgrove: Very impressed with this comprehensive cookbook. If you love savory pies and can translate metric measurements, then buy this book. The photographs are gorgeous and the Beef Wellington ( which we serve at Christmas) is delicious and an object of beauty when prepared as in the book.

United States on Jul 31, 2022

lillly2001: Pasteten gab es in der Kindheit meiner Eltern noch häufig auf dem Küchentisch; in meiner Generation sieht das ganz anders aus. In Deutschland ekeln sich viele Menschen vor der gallertartigen Sülze oder vor Rinderzunge und ähnlichem Getier, das sich in einer Pastete verstecken könnte.

Doch Pasteten oder Teigtaschen sind so viel mehr und existieren in zig Ländern: Samosas in Indien, Gyozas in Japan, Quiche in Frankreich oder Port Pie in Großbritannien. Dieses Buch zelebriert die Schönheit von englischen Pasteten und überzeugt nicht nur optisch, sondern auch geschmacklich auf ganzer Linie. Ich habe inzwischen einige Rezepte nachgemacht und habe sie (nachdem ich etwas stärker mit Salz und Pfeffer als angegeben hinzufügte) als unbeschreiblich lecker empfunden. Hühnerfrikassee im Mürbeteig oder indisch inspirierte Cornish Pasties sind nur zwei Gerichte, die es mir angetan haben. Als nächstes will ich mich an den Coronation Pie heranwagen. Doch ich bin mir sicher, auch das wird wieder zum Finger-abschlecken-lecker werden.

Ich empfehle diese englische Buch gerne an alle anglophilen Gourmets weiter und hoffe, dass die Rezepte dazu beitragen, dass es auch in...

Germany on Mar 18, 2022

Quika MoBusch Hubby: First, this is a bloke from England. Like me. However, the only pie I remember from my miss spent youth on the terraces of Stamford Bridge, was a steak and kidney pie. With chips. And brown sauce if available. This is a magnificent trip down memory lane. Wonderfully illustrated and some easy options as well as some complicated chit that I plan on attempting. Sent him a Instagram message sending my appreciation, didn't hear back, probably because he knew I was a Chelsea FC fan.

United States on Feb 19, 2022

Dhalia: Great book for expirienced cooks who is interesting in perfecting their pie making skills. Detailed description of steps and amazing photographs. I bought this book knowing that it will be challenging to make real meat pies. But learned techniques and adapted to my own recipes.It worked. There are so many way you can use this book. I defently got a lot of inspiration from the chef.

United States on Nov 22, 2021

Amazon Customer: I bought this book after hearing my father speaking wistfully about meat pies, and how there really aren’t any places to get them here in the states. I made him the gala pie for his birthday and it turned out amazingly well! Lots of great tips about how to prepare the dough, and some beautiful pictures for inspiration. The book incorporates game meats which may not be accessible depending on where you live but the fillings are pretty riffable. Some cookbooks are more for the coffee table- this one is definitely utilitarian, although not bad to look at either!

United States on Sep 20, 2021

BC: This is a very nice cookbook, as long as you are familiar with British culinary terms and ingredients and have a fairly extensive collection of baking equipment (springform pans, in particular). All units of measure are metric, so one should be prepared to convert all ingredients to imperial measurements or use a metric digital scale. Additionally, be prepared to allow sufficient time to prepare each recipe (two days are recommended for preparing Beef Wellington, for example). The author does allow that purchasing crusts, such as puff pastry or filo, is fine, which certainly facilitates certain preparation. Preparation instructions are detailed and one can expect to produce wonderful pies and accompaniments by carefully following the recipes. I expect to try and modify certain of the recipes to make preparation quicker or more USA-ingredient friendly (I don't have a source for eels, for example), while retaining the essential character of the dish. The bottom line - I'm looking forward to trying some new recipes, but don't think this will take the place of "The Joy of Cooking."

United States on Jan 21, 2021

GreenEggGreenEgg: The Pie Room is a fantastic book which has changed the way I view cooking pies from scratch. I'm a keen home cook but I have always put off pie making and pastry work as it has a bit of a reputation for being time consuming and fairly difficult to get right. Having seen the rave reviews that The Pie Room had been getting ever since it was published in September 2020, I had to add it to my collection and finally step into the world of pie making.

From the first page it is clear that the author lives and breathes pies and it's no surprise he has mastered the art. The book begins with the basics, the various equipment used throughout the book and the techniques to go with them including eggwashing, lining pie moulds and decorating your creation. It then moves onto a section about pastry doughs and this section is referenced throughout the various recipes in the book. Making pastry dough is a technical process but the author has laid this out in a very easy to follow format and always includes some commentary at the beginning of the recipe which makes for essential reading if you're going to get this right.

The middle sections include, as you would have guessed, all...

United Kingdom on Jan 18, 2021