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Pie [Englisch] [Taschenbuch]

Angela Boggiano

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Taschenbuch EUR 12,64  
Taschenbuch, 2. März 2009 EUR 21,00  

Kurzbeschreibung

2. März 2009
One way or another, whether we buy or make them, we eat pies by the millions. From the football terraces to the family table, pies have always held a special place in food history. A pie is an ingenious idea - meat, vegetables or fruit develop their finest flavours when cooked in their own juices and encased in a pastry crust. Pies have been enjoyed from at least the 9th century, when the Abbey of Fontenelle in France received an order for 38 goose and 95 chicken pies. Both filling and crust have equal importance and over the years a multitude of recipes have been developed, each one proclaiming to be the best. 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 serve, 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.

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Produktbeschreibungen

Pressestimmen

'A charming book. With a pie in the oven, all's right with the world.' Delicious 'Bursting with recipes for just about every kind of pie you could imagines, it's a delight to read and cook from.' The Spectator 'It's your bible ... full of classic recipes.' Sunday Times

Synopsis

One way or another, whether we buy or make them, we eat pies by the millions. From the football terraces to the family table, pies have always held a special place in food history. A pie is an ingenious idea - meat, vegetables or fruit develop their finest flavours when cooked in their own juices and encased in a pastry crust. Pies have been enjoyed from at least the 9th century, when the Abbey of Fontenelle in France received an order for 38 goose and 95 chicken pies.Both filling and crust have equal importance and over the years a multitude of recipes have been developed, each one proclaiming to be the best. "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 serve, 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.

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Amazon.com: 4.5 von 5 Sternen  20 Rezensionen
11 von 11 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen One pie a week! 26. Mai 2009
Von Lea Evans - Veröffentlicht auf Amazon.com
Format:Taschenbuch
This is definitely one of my favorite cookbooks. So much so I've decided to dedicate one day a week to each pie in this book, in order, from start to finish.

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.
6 von 6 Kunden fanden die folgende Rezension hilfreich
2.0 von 5 Sternen Beware of metric conversion in this book 13. Januar 2014
Von John P. Dunn - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe
I was trained as a bread baker. One of the first things I learned to do is weigh my ingredients. In the US, one cup of all-purpose flour weighs 150 grams. In her recipes, Ms. Boggiano apparently uses a different standard.

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.
4 von 4 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen my favorite cookbook and the best pie cookbook ever 7. Juni 2009
Von caliboy - Veröffentlicht auf Amazon.com
Format:Taschenbuch|Verifizierter Kauf
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!
2 von 2 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen Savory Pies - this book has them! 15. Oktober 2012
Von CatSttl - Veröffentlicht auf Amazon.com
Format:Taschenbuch|Verifizierter Kauf
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!
2 von 2 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Enjoying this cookbook 26. April 2012
Von Craig M. Strid - Veröffentlicht auf Amazon.com
Format:Taschenbuch|Verifizierter Kauf
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.
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