• Tous les prix incluent la TVA.
Il ne reste plus que 12 exemplaire(s) en stock (d'autres exemplaires sont en cours d'acheminement).
Expédié et vendu par Amazon. Emballage cadeau disponible.
A Year of Pies: A Seasona... a été ajouté à votre Panier
+ EUR 2,99 (livraison)
D'occasion: Comme neuf | Détails
Vendu par SuperBookDeals..
État: D'occasion: Comme neuf
Commentaire: Remboursement garanti à 100%. Etat neuf, expédition rapide sous 4 à 14 jours ouvrés. Plus d'un millions de clients servis. Service à la clientèle en Français.
Vous l'avez déjà ?
Repliez vers l'arrière Repliez vers l'avant
Ecoutez Lecture en cours... Interrompu   Vous écoutez un extrait de l'édition audio Audible
En savoir plus
Voir les 3 images

A Year of Pies: A Seasonal Tour of Home Baked Pies (Anglais) Broché – 16 août 2012

Voir les formats et éditions Masquer les autres formats et éditions
Prix Amazon
Neuf à partir de Occasion à partir de
"Veuillez réessayer"
EUR 18,84
EUR 12,39 EUR 13,35
"Veuillez réessayer"
EUR 33,92 EUR 22,97
Note: Cet article est éligible à la livraison en points de collecte. Détails
Récupérer votre colis où vous voulez quand vous voulez.
  • Choisissez parmi 17 000 points de collecte en France
  • Les membres du programme Amazon Premium bénéficient de livraison gratuites illimitées
Comment commander vers un point de collecte ?
  1. Trouvez votre point de collecte et ajoutez-le à votre carnet d’adresses
  2. Sélectionnez cette adresse lors de votre commande
Plus d’informations
click to open popover

Offres spéciales et liens associés

  • Outlet Anciennes collections, fin de séries, articles commandés en trop grande quantité, … découvrez notre sélection de produits à petits prix Profitez-en !

  • Rentrée scolaire : trouvez tous vos livres, cartables, cahiers, chaussures, et bien plus encore... dans notre boutique dédiée

Descriptions du produit

Présentation de l'éditeur

What's better than pie? How about recipes for 60 delicious pies and tarts from cooking maven Ashley English and top food bloggers like Beatrice Peltre, Aran Goyoaga and Jessie Oleson? These beautifully photographed seasonal recipes include such delights as a Chocolate & Orange Marmalade Tart in winter, a Strawberry & Rhubarb Ginger Hand Pie in spring, a classic Lattice Top Triple Berry Pie in summer and Rosemary Bourbon Sweet Potato Pie in autumn. A Basics section offers six piecrust recipes, troubleshooting tips and advice on selecting seasonal ingredients.

Biographie de l'auteur

Ashley English has earned degrees in holistic nutrition and sociology. She has worked over the years with a number of nonprofit organisations committed to social and agricultural issues. She is currently a member of Slow Food USA and has had a regular column for the popular blog DesignSponge entitled 'Small Measures with Ashley' and another column for Where Women Cook magazine called 'Homemade Living'. She is the author of four books in The Homemade Living Series (Canning & Preserving, Keeping Chickens, Keeping Bees, Home Dairy). Ashley has been featured in major publications, including Food & Wine, Delish, Edible Magazines and Anthology. She has been a repeat guest on Martha Stewart Radio on SiriusFM. She blogs at small-measure.blogspot.com.

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.

  • Apple
  • Android
  • Windows Phone
  • Android

Pour obtenir l'appli gratuite, saisissez votre numéro de téléphone mobile.

Détails sur le produit

Commentaires en ligne

Il n'y a pas encore de commentaires clients sur Amazon.fr
5 étoiles
4 étoiles
3 étoiles
2 étoiles
1 étoile

Commentaires client les plus utiles sur Amazon.com (beta)

Amazon.com: 4.7 étoiles sur 5 58 commentaires
33 internautes sur 39 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 A Year of Feasting 30 juillet 2012
Par J. H. Kling Jr. - Publié sur Amazon.com
Format: Broché Achat vérifié
Who knew pies could be such a sublime feast? A feast for the eyes, to the taste, to one's imagination. I've spent the better part of a week with this book -- and I'm going to cut to the chase and say it's an amazing value and buy it now! -- practically sleeping with it under my pillow, dreaming of its contents.

As a pretty good home cook who's ventured into the realm of pies and quiches with fair success, I have to say that I've recently been looking at my collection of cookbooks and thinking of weeding out a bit. One gets to the point where there are useful books, and then a great weight of books that are never opened. Some of them are awkwardly bad. But there's a short shelf, about a foot long, of cookbooks I keep in the kitchen as a trusted resource, while the rest are relegated to bookshelves in the den.

Ashley English's "A Year of Pies" is going on the special shelf, along with James Beard and "The Joy of Cooking" and a few rarified others. I'm not a fan of niche cookbooks or specialty cookbooks for the reserved shelf. But Ms. English's book on pies, I expect, will inform quite a bit of my gustatory choices when it comes to feasting.

I love pies, and associate them with Thanksgiving (my grandmother's berry pies, mincemeat pies, and of course pumpkin) and summertime (Mom's lemon meringue), coconut creams at Easter, and others in-between. But Ashley elevates pie to more than a slice of sweetness on a plate. She has taken something quintessentially American and simple and unfortunately sometimes mundane, and made it into a yearlong song of amazement.

If you're looking for something special to take to a dinner, or to serve when hosting, there is no end to options in Ashley's book. I love that it is arranged by season, as I try to cook seasonally with fresh ingredients. I love that she devotes the first 35 pages to crusts, ingredients, and techniques -- the foundation. I love that the recipes are simple to follow, and have beautiful photos to accompany them. And I love the fact that as I read each recipe I can practically see how it will unfold in preparation, and how it will taste on the fork.

I mean, almost. I really need to make these pies. One pie's description was so provocative, I decided to set aside my dietary fears and order this book: rosemary bourbon sweet potato pie. Now let's just think about this for a second, shall we? I love sweet potato pie, but for many folks in Northern states, the closest cognate might be a pumpkin pie. And bourbon with sweet potato or pumpkin pie is a fine combination, one I've tried (via bourbon whipped cream). But this is what Ashley does, again and again, recipe after recipe: she takes the familiar, tastes that you know, and she ups the ante, puts a twist on things, and makes them magical. How does rosemary fit with sweet potato pie and bourbon? Just thinking about it makes me crazy.

My wife and I kept passing this book back and forth with amazement, asking "have you seen THIS recipe?" And I don't want to spoil all the fun, but there are sweet pies, and there are savory pies; there are round pies, square pies, and freestyle galettes; there are pies like the caramelized onion and blue cheese galette that take recipes I've used often and successfully and put a new spin on them. There are regional pies like the fried green tomato and pimento cheese tart, or the buttered rum shoo-fly pie. I live close to Amish country, and shoo-fly pie was novel when I was young, but you get over it. Until, of course, Ashley asks you to revisit it with her signature twist on the familiar.

That's the genius of this book. Every recipe, or darned near every one, seems like something you know and have eaten, with a whip-smart update or variation. There's no experimentation for the sake of showing off, there's nothing in this book that won't succeed. What you have is an entire year's repository of ideas when it comes time to bring something fantastic to the feast, whether you are hosting or attending. These pies don't require exotic ingredients, or exceptional patisserie skills, and yet recipe after recipe turns out something exceptional.

Here, let me taunt you with a few more. Nectarine and lavender crostada. Lemoncello lemon meringue pie. Peach and plum tart with walnut pesto. You see how the author takes the known, twists it a bit, and makes it sublime? Sublime is what you might call this book.

I'll offer a few criticisms now, lest you think I'm in the employ of Ms. English. There are guest recipes, one of which is a saltwater taffy pie. I have to admit to not being a fan of saltwater taffy, and this one recipe seems a tad cloying. I also wish that, alongside basic crusts of butter and shortening and all-butter, Ms. English would have explored crusts that used traditional fats such as lard or beef tallow (possibly in combination with butter). But these are minor quibbles.

I cannot wait to see what Ashley English does next. I see that she has published a series of homesteading books, but I think she can reach an even broader audience with her cookbooks. Unlike some cookbooks, one gets the sense that each recipe has been tested in a real home kitchen, and eaten by real people like you and me, and that the only disappointment has been that the pie ran out too quickly. This is good stuff, folks.
24 internautes sur 28 ont trouvé ce commentaire utile 
3.0 étoiles sur 5 I Wanted to Love This Book... 26 août 2012
Par Sandra Z - Publié sur Amazon.com
Format: Broché
I love pies, both eating and baking, and I was so excited to cook through this book. I love the variety of pies, both savory and sweet. But as I started reading and baking recipes, I quickly became disappointed. I tried the author's basic pie crust. I've baked countless pies and tarts using my family recipes and Heidi Swanson's awesome rye crust recipe. By comparison, the author's basic crust was doughy, dense and way too salty. Many of the recipes are very labor intensive, requiring multiple steps of 30-40 minutes each, so that you don't get a pie until 2-3 hours after you begin. I spent one morning recently baking the leek and potato pie and was very disappointed by the result considering the time it took (among other things, I used the basic pie recipe so the crust was dense and wet, not flaky and it was too sweet with the brown sugar called for in the filling recipe). I have also noticed some editing errors, such as instructions to mix shortening when no shortening is called for in the recipe - as if the instructions were cut and paste from another recipe. Usually when I cook from a new cookbook, I find several recipes that are definite keepers - I haven't found a keeper from this book...yet...
8 internautes sur 8 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Best Pie Ever! 28 juillet 2013
Par elsnc - Publié sur Amazon.com
Format: Broché Achat vérifié
I've had this book now for almost three weeks and so far have made the Ratatouille Pie, the Nectarine and Lavender Crostata, the Coconut Cream Pie, the Blueberry Refrigerator Pie, and today I made the Cherry Vanilla Pot Pie. Each pie has genuinely rivaled the previous one for being the best pie I've ever had. I've always loved pie crust more than the filling, but now I'm truly at a loss for what I love more.

I have found the recipes easy to follow and have been impressed that I haven't had to go looking so far for crazy, hard-to-find, expensive ingredients to make outstanding pies. Her basic all-butter pie crust is incredibly flavorful and flaky. I will never buy another frozen pie crust! Prior to purchasing this book, I had always been afraid of making pies- it was the pie crust that worried me. But, her instructions are simple and it really did make a difference to put everything in the freezer.

I have shared each pie with my husband, neighbors, and friends and everyone has been in love with the pies. Out of all the cookbooks I have, this is now in the top three. I really like that she has included savory and sweet pies and divided them up according to the seasons. With the exception of the Coconut Cream Pie that I made for a friend because it is her favorite type of pie, I am trying to be good and follow the progression of pies through the year.

The recipes are laid out well and the photography is lovely. This book is truly a pleasure to look at as much as it is to cook from. My only "complaint" is that it would have been nice if there had been a photo of each pie. For some recipes, the photo is just of the ingredients, although I will admit that fresh lavender buds are much prettier than cooked ones (Nectarine and Lavender Crostata).

I highly recommend purchasing and using this cookbook! Definitely read the introduction of the book to include the tools she recommends for pie-making. I purchased a pie-bird because of this book and for the first time ever my double-crust fruit pie did not bubble out of the top and cause a mess in my oven. "A Year of Pies" is definitely going to become years of pies for my family. Don't hesitate- get this book.
9 internautes sur 9 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Wonderful 15 août 2012
Par J. ADAMS - Publié sur Amazon.com
Format: Broché
Loved the book. Have tried a number of the recipes provided and the finished product was even better than expected.

The book is very easy to follow and is a visual delight. I plan to send a number of copies as holiday gifts.

I`ve also decided to check into the author`s other books.
9 internautes sur 10 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Wonderful seasonal pies! 13 août 2012
Par Hello Happy - Publié sur Amazon.com
Format: Broché
When I first opened A Year of Pies, the first thing I noticed were the gorgeous photos of not only pies, but also fruits, vegetables, and many other ingredients. I thought that the layout and photos throughout the book are eye catching and very well designed. The author begins the book with her intro and then she shares an interesting history of pie and a complete section on pie making basics follows. The book is then sectioned into Winter, Spring, Summer and Autumn and each area includes both sweet and savory pies.

I enjoy savory pies just about as much as sweet, and since I had recently been gifted with a large sack of onions, I thought it was the perfect time to try the Carmelized Onion and Bleu Cheese tart. It was much simpler to make than the photo implied, I topped the pie crust with the carmelized onions and blue cheese and then folded the edges of the pie crust over the mixture, galette style. It made for a beautiful and completely delicious main course and I will definitely be making it again.

I had to try a fruit pie as well, and the Peaches and Cream Crumble topped pie really stood out to me, especially after reading that the author's friends said it was the "best peach pie they had ever eaten." It has a custard filling, rather than a clear fruit gel filling and the almond flavoring adds a perfect touch. The crunchy topping really made it for me, especially with the chunks of pecan!

I really appreciated the tips (and photos!) in the chapter devoted entirely to pie crusts, since the crust is the foundation of every pie. Types of crust, tips and decorative top crust ideas fill out this section and offer a lot of classic techniques, as well as some new ideas -- I can't wait to try the Almond Shortbread and Gingersnap crusts!
Ces commentaires ont-ils été utiles ? Dites-le-nous


Souhaitez-vous compléter ou améliorer les informations sur ce produit ? Ou faire modifier les images?