Pie Paperback – August 6, 2013

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!

When i was younger my Family visited Scotland which is my Ancestral Homeland. While there my Father would get meat pies or pasties as they are called from local shops. These pies were and are the local version of what Burgers are here in the USA. I always wanted to know how to make them and this book taught me how. It is not only filed with all sorts of great meat, chicken and fish pies but has many delicious fruit and nut desert pies. The authors are British and the book has a very pleasing British "tone" to it. If you want to make some spectacular pies. This is the book. It is great.

I've made a few of the pies in this book and they're always begging for seconds. The curried soccer pies were a gamble that paid off, the curried chicken filling is so good you could just serve it over rice if you wanted to. The apple pie with cheddar cheese crust is quick and easy to make, a nice twist on a classic. The chili pie is a nice hearty pie which is a great dish to serve when you have the guys over. Over all, I highly recommend this book to anyone willing to go beyond sugary sweet pies and dive into the world of savory pies as well.

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!

Love this book. For the most part the recipes are for savory pies, but that is what I wanted. There are many variations. The photography is lovely. I've tried several of the recipes, which were easy and delicious. The pie crusts were quick and easy to make and turned out great, especially the cheese crust.

Tonight I made my own creation of chicken boneless thighs, white sauce, adobe spice packet, green chiles, roasted yellow,red and orange peppers and tomatoes, cheddar cheese,crushed corn chips and one link of Chorizo. The highlight of this pie was Angelas quick flakey crust recipe which was fanominal. I lived for a short time in the Upper Pennisula of Michigan and am addicted to pasties. I've made serveral of Angela's crusts and am elated with the results. My wife repeatedly told me how good the flakey crust was tonight. Im waiting for the night shes out with the girls because thats the night Im going to make a salmon pie.

My family love the different types of pastry and the many pie recipes. There is no way the pies in the photographs were made by someone in an ordinary kitchen by an ordinary family cook. We love this book, its recipes and descriptions. It contains no boobs.

I've got this one all post-marked and highlighted. Great results from everything I've tried so far, the variety of savory/meat pie recipes is excellent.

was very pleased how the pies looked exactly like the pictures

Mist simpele spelregels bij het maken van een pie.mist voorbeeld van regionale/nationale smaak combinatie om pie met eigen smaak te bakken.

Very lovely book indeed....I made the chicken leek and tarragon pie somewhat different from Angela's method [used frozen thighs which were tasty]....my version lacked a creamy moisture in the filling..all my fault.....but the filling and crust were amazing. Will re-attempt this fine tasting pie and try to get the moisture element down. The book is well written with many recipes and different crust recipes. Lots of beautiful pictures to entice one into the kitchen,,..well done Angela.....and now a note to Angela....Angela I made stock from frozen chicken thighs...reduced it..as directed...and felt it needed more thickened sauce as I felt I needed more to fill up the interior as there was space. .. so in effort to create more reduced stock.. I used boxed chicken stock, seasonings and some flour and cornstarch to get it to the consistency of your original recipe I had already made...end result was I had a thin soup floating inside my crust after baking...which I drained out of the pie in effort to save my crust and remove the soupy inside liquid which surfaced out of the oven... but the seasoned filling left was delicious.and we ate up the pie without a nice creamy sauce..yet it was most edible ....help?

ho comprato questo libro per avere una risorsa di idee creative e di ricette nuove ed ho trovato sia l'impostazione che le immagini molto stimolanti. Forse non il migliore della mia piccola libreria ma da consultare.

This book is fantastic! As other reviewers mentioned, most of the recipes are for meat or savoury pies. Some of the recipes use less conventional ingredients, like wild game or rabbit (at least that's less conventional where I come from), but there are plenty that call for ingredients that you should be able to find at any store. There is a small section on sweet pies, including a recipe for Bakewell pie, which I am so excited about! I remember having Bakewell tarts as a little girl and can't wait to make my own.There are lots of beautiful, glossy photographs and a selection of pies from the every day family meal to handheld pies to fancier noble pies.Last night I made the sausage, apple, and sage pie and it turned out so well! After we finished eating (my husband and I almost finished an entire 9" pie between us, I'm embarrassed to say), I flipped through the book to see what I'm going to be making next week. I think the beef and beer pie...