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Dinner Pies includes 100 recipes for two-crust, one-crust, and no-crust pies. As a recognized master in the art of making pies, Ken Haedrich includes updated and perfected versions from the great savory pie traditions, including British, New England Yankee, and Southern - recipes for classics including cottage pie, shepard's pie and a best-ever chicken pot pie. But, as a world-eater and expert baker, Haedrich doesn't stop there. The remaining recipes span a variety of diverse cuisines, including French, Italian, Mexican, Spanish, Scandinavian, Middle Eastern and South African savory pies, among others.
|Publisher:||Harvard Common Press, The|
|Product dimensions:||7.80(w) x 9.20(h) x 1.00(d)|
About the Author
Ken Haedrich is the author of the definitive book on pie, Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie, which Melissa Clark in the New York Times called "a masterful pastry tome" and which Cooking light magazine named one of the 100 best cookbooks of the past 25 years. He has written 12 other cookbooks, including Home for the Holidays, which won an International Association of Culinary Professionals Cookbook Award, Dinner Pies, Country Baking, and Apple Pie. He has been a regular contributor to Bon Appetit, Better Homes and Gardens, and Eating Well magazines and he currently serves as Dean of The Pie Academy (thepieacademy.com), an online destination for pie-making wisdom and lore. A native of New Jersey and a former Navy Seabee, he lives with his wife in Wilmington, North Carolina.