'Pie' Angela Boggiano
Mitchell Beazley -- 2009 (paperback)
Buy it at Amazon
Fans of savory pies need no longer fear getting hung up at Heathrow security due to the suspicious scent of smuggled Stargazy pie and Cornish pasties emanating from their person. Angela Boggiano's pastry-centric paen to traditional British fare allows the rest of the globe to tuck into cold Melton Mowbray Pork Pies and hand-held Grimbsy Town Soccer Pies in the comfort of their very own homes.
There's a serviceable nod to the dessert end of the spectrum, but the meat and fish based recipes are the sweet spot.
Takeaway tips: Pastry crust isn't difficult to make, so long as you follow the author's three golden rules:
Quality of pictures: Seductive and instructive
We tested: Melton Mowbray Pork Pies and Eccles Cakes
Recipes were thorough, easy to follow and quite approachable for home cooks and fledgling pie makers. The U.S. edition translates all measurements into non-metric quantities. Our one quibble was a single digit omitted from the Eccles Cakes baking temperature (50F? Really?) but we took our best guess, and both pies turned out as pictured and previously sampled while we were in their native land.
Worth the investment: Yes, for Anglophiles, ex-pats, lovers of lard and the gluten averse -- she includes recipes for wheat-free pastry.
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