Pie (Anglais) Broché – 1 avril 2009
|Neuf à partir de||Occasion à partir de|
Descriptions du produit
Revue de presse
-- Nottingham Evening Post
'I wanted to take away the fear of pastry making - which is what
stops most people making pies'
'There's something here for every occasion'
-- BBC Good Food Magazine
'This beautifully produced book is a hymn to that most comforting
of winter foods - the pie.' -- The Week
'the mouthwatering recipes are accompanied by stunning
photographs' -- Essex Life & Countryside
****'There's something here for everyone.'
-- BBC Good Food Magazine
'A novel, if not essential, addition to the cook's bookshelf' --The List --Ce texte fait référence à l'édition Relié .
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.
Aucun appareil Kindle n'est requis. Téléchargez l'une des applis Kindle gratuites et commencez à lire les livres Kindle sur votre smartphone, tablette ou ordinateur.
Pour obtenir l'appli gratuite, saisissez votre adresse e-mail ou numéro de téléphone mobile.
Détails sur le produit
Dans ce livre(En savoir plus)
Parcourir et rechercher une autre édition de ce livre.
Commentaires en ligne
Commentaires client les plus utiles sur Amazon.com (beta)
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.
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.