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Pies: Sweet and Savory, by Caroline Bretherton
Ebook Pies: Sweet and Savory, by Caroline Bretherton
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Have a penchant for pie?
This beautiful, practical, and authoritative eBook from DK provides 100 recipes for virtually every type of pie, including family-friendly "complete meals in one crust" varieties, elegant tarts for formal dining, pies for picnics and get-togethers, wholesome, savory pies for chilly nights, and light, fresh vegetable quiches for long summer evenings.
Whether you want to whip up a chicken pot pie for the whole family or a decadent blueberry cream cheese tart to crown a romantic meal for two, Pies: Sweet and Savory has everything you need to bake pies like a pro.
Pies: Sweet and Savory includes scrumptious recipes from around the world, featuring both hearty and sweet pies, with sections on Meat, Poultry, Fish, and Vegetarian Pies and Tarts, as well Fruit, Chocolate, and Sweet Pies and Tarts. If you're searching for a recipe for rocky road ice cream pie or salmon and spinach quiche, Pies: Sweet and Savory will be your go-to guide.
Learn how to make a variety of traditional pie recipes, from classic apple to hearty steak and wild mushroom. There are ten step-by-step photo sequences that outline how to effortlessly create satisfying dishes, such as boeuf en croûte, herby feta filo pie, strawberry tart, cherry strudel, and apple tarte tatin.
A unique section on pastry making, "In Praise of Pastry," shows scroll-through step-by-step sequences for making each kind of pastry featured in the eBook, including a gluten-free crust. It also features a guide to creating decorative edges and tops for a variety of pies.
Whether you're a beginner cook looking for clear, step-by-step instructions or a more accomplished baker wanting to perfect your techniques, Pies: Sweet and Savory will guide you through everything you need to know to create delicious pies and tarts.
- Sales Rank: #1249743 in eBooks
- Published on: 2013-03-01
- Released on: 2013-03-01
- Format: Kindle eBook
Most helpful customer reviews
10 of 11 people found the following review helpful.
No superlatives necessary
By Autamme_dot_com
Another day, another beautifully-illustrated and designed book from DK which forensically analyses a subject and manages to convince you that you can master it in short order.
At first you get an overview about the different types of pies on offer, doubling up as a visual index too. Top-crust pies, double-crust pies, cobblers & crumbles, individual pies & tarts, quiches & savoury tarts, sweet tarts, en croutes & layered pies, tarte tatins & potato-topped pies all feature, accompanied by wonderful photographs of the finished items that try and jump out of the page screaming "eat me! eat me!".
Everything has been thought of, it seems and the book is capable of building up your confidence when it might not actually exist. You still need to learn to walk before you run, yet the very first recipe is for what looks like a very ambitious steak & wild mushroom pie. At this stage you might be panicking about how to make the pastry… that is "hidden" in the middle of the book (one understands why, but it seems an odd choice).
Each recipe starts with a brief introduction, following with a clear visual line showing the portion sizing, typical preparation & cooking time and a guide to how long it could optimally stay in a freezer. The two columns contain the ingredients list (with dual measures!) and detailed, understandable step-by-step instructions. It seems a short-sighted omission that not every recipe gets its own photograph - it doesn't need to be a full page affair, even a small passport-sized image would just be the icing on the, err, cake, so to speak.
This is a very good, comprehensive basic book that everyone who has considered making pies but never got around to it should consider. It may well lead to a pie addiction. DK is, through this book, managing to show generations of new cooks what they might not have learned by their mother's side. Us older hands still have things to learn. Even if pies are not part of your country's typical food culture, you should find something here that will start your addiction.
There's not a lot more that one can say. A great book needs no superlatives. It just needs being purchased and used to the max!
3 of 3 people found the following review helpful.
a wasted sunday afternoon
By EDWARD C. CAREY
Have been wanting to make a pie with a lard crust, so I picked the recipe on pg 216 for Apple pie with the option for Lard or shortening. I went with lard. In deference to the author, I should have questioned the ratio of flour(2 Cups) to 1 1/2 cups Lard, but I didn't and she said to cut the lard in with 2 butter knives to resemble "bread crumbs". Needles to say, my mixture became the consistency of a white petroleum jelly & I told my wife It would make great wheel bearing packing if you were in a "bind" for a temporary "grease". I chilled it for 30+ minutes(Freezing for a week would have been better) and in my haste didn't use enough flour or use a sil pad as I usually do so had to scrape it up and reroll on a sil pad-long story short-baked it+ a tart i always make for my wife and tart became a grease pool & we salvaged most of the pie apples and "crumb topping", the rest went to trash. I accept some blame for this waste but Bretherton gets most of it! If you're really hard up for a pie recipe book, let me know!
12 of 18 people found the following review helpful.
Poorly edited
By wannabsedated
DK has a well-deserved reputation for publishing attractive, informative & well-researched books. However...the editor was asleep at the wheel on this one, and the mistakes I've found (so far, I haven't even made my way through the entire book) cast doubt on whether the recipes were even tested, much less proofread.
The very first recipe I looked at on p.192, for Sweet Potato, Red Onion and Thyme Galettes with Chile, shows a photo of galettes with sliced sweet potatoes & other ingredients. The recipe says to cube the potatoes. Well, which is it? Sliced or cubed? It *does* matter. Further in the recipe, it calls for 1 tsp finely thyme, chopped. Uh huh. Just like that.
Moving along, in the Vegetarian section, p. 203, the recipe for Asparagus Cream Cheese Quiche calls for 3 Tbsp lard,chilled. (LARD!)
Despite these sloppy errors (the lard error is really inexcusable), the recipes & the photos in the book are creative and look like they would be delicious. That said, before I make anything out of this cookbook, I will be questioning everything about the recipe (oven temp, times, measurements, etc.) because the errors I've found so far cast doubt on the whole book.
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