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le 11 février 2013
Marooned as we are in central France, where they don't even know what a pie is, let alone how to cook one, this book is a real treat. Adding to my wife's already extensive pie repertoire, there are recipes here to invigorate the imagination of even the most experienced pie cook - try the Jamaican patties; the pasty will never win any awards from the low cholesterol brigade but, my goodness, it's worth the coronary.
As well as being a beautifully presented book, every recipe we've tried has been a great success, both in the making (the recipes have clearly been properly tested) and, from my point of view, in the eating. If you only ever buy one pie book in your life, buy this one.
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