Good Old-Fashioned Pies & Stews

Overview


A collection of delicious recipes for ultimate comfort foods in a new full-color edition, fully redesigned and incorporating new photography throughout

Delicious, slow-cooked ingredients simmering in the cooking pot or inside a homemade pastry crust are among life's greatest simple pleasures, and all the recipes in this collection can be made with inexpensive cuts of meat and enhanced with seasonal ingredients or whatever is on hand. This selection of quality recipes ...

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Overview


A collection of delicious recipes for ultimate comfort foods in a new full-color edition, fully redesigned and incorporating new photography throughout

Delicious, slow-cooked ingredients simmering in the cooking pot or inside a homemade pastry crust are among life's greatest simple pleasures, and all the recipes in this collection can be made with inexpensive cuts of meat and enhanced with seasonal ingredients or whatever is on hand. This selection of quality recipes will please every palate, and includes meals based on beef, veal, lamb, pork, chicken, game, fish, and vegetables. From Lamb Casserole and Chicken Pie to Irish Stew with Dumplings, these entrees are economical, simple to make, and can be thrown together in minutes, filling and nutritious meals that can be left to cook gently throughout the day. A conversion chart is included.

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Editorial Reviews

From the Publisher

"Recommended for cooks who enjoy rustic, historical recipes." —Library Journal

Library Journal
Mason (Good Old-Fashioned Roasts), a food historian and coordinator of Britain's slow-food movement, here presents savory pie and stew recipes including Steak and Kidney Pie, Chestnut and Shallot Pie, and Rabbit with Cider and Dumplings. Many recipes are adaptations of traditional English dishes from the 18th and 19th centuries, and Mason well explains their history. Measurements are given in metric and imperial (e.g., grams and ounces), and there are few vegetarian options. Recommended for cooks who enjoy rustic, historical recipes.
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Product Details

  • ISBN-13: 9781907892363
  • Publisher: National Trust, Aylesbury
  • Publication date: 10/9/2012
  • Pages: 224
  • Product dimensions: 7.40 (w) x 9.70 (h) x 1.10 (d)

Meet the Author

Laura Mason is a food historian whose books include Good Old-Fashioned Roasts, The National Trust Farmhouse Cookbook, and Sugar-Plums and Sherbet: The Prehistory of Sweets. She is also a coordinator of the Slow Food movement.
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