Savory Dinner Pies includes over 70 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 around the world.
Author and savory pie expert Ken Haedrich takes you on a global tour of dinner pies from food cultures across the world. Dinner pies have become a favorite go-to for one-dish recipes. Perfect your own crust or, dare we say, buy a pre-made crust and the variations are endless.
Learn how to make Classic Americana Chicken Pot Pie, British Steak and Ale Pies, Swedish Meat Pies, Italian Easter Pie, and many more crust and no-crust versions of one of the world's most prolific go-to dinners. Recipes for a range of crusts and make-ahead ideas are included along with how to use the almighty leftover to create pie masterpieces that are all your own! With 75 recipes and amazing four-color photography, this is both a cookbook and an around-the-world tour of culinary traditions that can be incorporated into your own home kitchen weekly menu.
Great for parties, families, Sunday night dinners, neighborly welcomes, holidays, and any-old-night-of-the-week dinners, and breakfasts and lunches—Savory Pies from Around the Globe offer something for every kitchen.
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.
Food & drink
Harvard Common Press