The book opens with a brief history of pies made and eaten in England, from the Medieval ‘Coffyn’ pies to the Tudor pies containing live birds. It goes on to show how different types of pastry are made in a chapter named ‘Pastry Principles’. Then there are the tasty recipes of some of the most famous British pies, such as cottage pie, shepherd’s pie, beef Wellington and their very own National Trust Picnic pie, as well as traditional pasties and sausage rolls and the classic apple pie. Some festive baking is included as well. I always like to have the National Trust sweet potato and cauliflower curry pie when I visit. Which is rather often.
The book is presented well, with coordinated coloured borders and sketches of the pie and foods in full artistic colour. The recipes are easy to follow and include the ingredients and the method with tips on how best to enjoy them.
A tasty gem of a book to add to my collection, yours too if you enjoy traditional and heritage baking.
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Published by National Trust Books in collaboration with Collins Reference.
Advance review copy supplied by the publisher.
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