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Pie (Anglais) Broché – 1 avril 2009


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Présentation de l'éditeur


Pie presents the story of this tasty dish.  Each pie has a story to tell, a history of provenance, pie-makers, innovation and experimentation.  Pie shows you how to master the art of pastry making and how to transform even the most frugal filling into a luxurious meal.  Simple to make and impressive to service, pies can be enjoyed in an infinite variety of styles, from the portable Cornish pasty to the comforting and hearty steak and kidney pie or the delicious and more exotic calzone.

This book is the story of the pie in irresistible recipes and fantastic photographs.  Containing over 100 recipes, Pie by Angela Boggiano is the ultimate guide to creating the consummate comfort food.

Biographie de l'auteur

Angela Boggiano is an experienced writer and food stylist who has worked for numerous magazines, including BBC Good Food, Olive, Delicious, Vegetarian Good Food Magazine, Food and Travel, and the Guardian magazine, and she has worked as a food stylist on a range of TV programs.


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Couverture | Copyright | Table des matières | Extrait | Index | Quatrième de couverture
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8 internautes sur 8 ont trouvé ce commentaire utile 
Beware of metric conversion in this book 13 janvier 2014
Par John P. Dunn - Publié sur Amazon.com
Format: Relié
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.
11 internautes sur 12 ont trouvé ce commentaire utile 
One pie a week! 26 mai 2009
Par Lea Evans - Publié sur Amazon.com
Format: Broché
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.
4 internautes sur 4 ont trouvé ce commentaire utile 
my favorite cookbook and the best pie cookbook ever 7 juin 2009
Par caliboy - Publié sur Amazon.com
Format: Broché Achat vérifié
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!
2 internautes sur 2 ont trouvé ce commentaire utile 
A Pie A Week It Is! 22 septembre 2009
Par Matt - Publié sur Amazon.com
Format: Broché
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.
2 internautes sur 2 ont trouvé ce commentaire utile 
Savory Pies - this book has them! 15 octobre 2012
Par CatSttl - Publié sur Amazon.com
Format: Broché Achat vérifié
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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