false 6407325 http://www.goodreads.com/images/nocover-111x148.jpg http://www.goodreads.com/images/nocover-60x80.jpg Pie illustrates how what was once a purely pragmatic dish of thick layers of dough has grown into an esteemed creation of culinary art. There is as much debate about how to perfect the ideal, flaky pastry crust as there is about the very definition of a pie: Must it have a top and bottom crust? Is a pasty a pie? In flavorful detail, Clarkson celebrates the pie in all its variations. She touches pon the pie’s commercial applications, nutritional value, and cultural significance; and she examines its international variations, from Britain’s pork pie and Australia and New Zealand’s endless varieties of meat pie to the Russian kurnik and good old-fashioned American apple pie. </P><P style="MARGIN: 0in 0in 0pt; LINE-HEIGHT: 200%">            This delectable salute to the many pies enjoyed the world over will satisfy the appetites of all readers hungry for culinary history and curious about the many varieties of this delightful food, and it just might inspire them to don aprons and head for the stove.</P></DIV></DIV>]]> 6407325 1 6596233 15 4 2009 Pie (Edible) total:4|5:1|4:2|3:0|2:1|1:0| 4 15 7 2 2902313 3.75 4 2 78142528 270152 6407325 1861894252 9781861894250 2 http://www.goodreads.com/images/nocover-111x148.jpg http://www.goodreads.com/images/nocover-60x80.jpg http://www.goodreads.com/book/show/6407325-pie 3.75 4 Pie illustrates how what was once a purely pragmatic dish of thick layers of dough has grown into an esteemed creation of culinary art. There is as much debate about how to perfect the ideal, flaky pastry crust as there is about the very definition of a pie: Must it have a top and bottom crust? Is a pasty a pie? In flavorful detail, Clarkson celebrates the pie in all its variations. She touches pon the pie’s commercial applications, nutritional value, and cultural significance; and she examines its international variations, from Britain’s pork pie and Australia and New Zealand’s endless varieties of meat pie to the Russian kurnik and good old-fashioned American apple pie. </P><P style="MARGIN: 0in 0in 0pt; LINE-HEIGHT: 200%">            This delectable salute to the many pies enjoyed the world over will satisfy the appetites of all readers hungry for culinary history and curious about the many varieties of this delightful food, and it just might inspire them to don aprons and head for the stove.</P></DIV></DIV>]]> 2009 5 0 false Tue Nov 17 00:00:00 -0800 2009 Tue Nov 17 18:11:32 -0800 2009 Tue Nov 17 18:31:20 -0800 2009 71190236 1538487 6407325 1861894252 9781861894250 2 http://www.goodreads.com/images/nocover-111x148.jpg http://www.goodreads.com/images/nocover-60x80.jpg http://www.goodreads.com/book/show/6407325-pie 3.75 4 Pie illustrates how what was once a purely pragmatic dish of thick layers of dough has grown into an esteemed creation of culinary art. There is as much debate about how to perfect the ideal, flaky pastry crust as there is about the very definition of a pie: Must it have a top and bottom crust? Is a pasty a pie? In flavorful detail, Clarkson celebrates the pie in all its variations. She touches pon the pie’s commercial applications, nutritional value, and cultural significance; and she examines its international variations, from Britain’s pork pie and Australia and New Zealand’s endless varieties of meat pie to the Russian kurnik and good old-fashioned American apple pie. </P><P style="MARGIN: 0in 0in 0pt; LINE-HEIGHT: 200%">            This delectable salute to the many pies enjoyed the world over will satisfy the appetites of all readers hungry for culinary history and curious about the many varieties of this delightful food, and it just might inspire them to don aprons and head for the stove.</P></DIV></DIV>]]> 2009 2 0 false Sat Nov 28 00:00:00 -0800 2009 Mon Sep 14 11:20:21 -0700 2009 Mon Nov 30 07:54:36 -0800 2009 1 78142961 688928 6407325 1861894252 9781861894250 2 http://www.goodreads.com/images/nocover-111x148.jpg http://www.goodreads.com/images/nocover-60x80.jpg http://www.goodreads.com/book/show/6407325-pie 3.75 4 Pie illustrates how what was once a purely pragmatic dish of thick layers of dough has grown into an esteemed creation of culinary art. There is as much debate about how to perfect the ideal, flaky pastry crust as there is about the very definition of a pie: Must it have a top and bottom crust? Is a pasty a pie? In flavorful detail, Clarkson celebrates the pie in all its variations. She touches pon the pie’s commercial applications, nutritional value, and cultural significance; and she examines its international variations, from Britain’s pork pie and Australia and New Zealand’s endless varieties of meat pie to the Russian kurnik and good old-fashioned American apple pie. </P><P style="MARGIN: 0in 0in 0pt; LINE-HEIGHT: 200%">            This delectable salute to the many pies enjoyed the world over will satisfy the appetites of all readers hungry for culinary history and curious about the many varieties of this delightful food, and it just might inspire them to don aprons and head for the stove.</P></DIV></DIV>]]> 2009 0 0 false Tue Nov 17 18:16:53 -0800 2009 Tue Nov 17 18:16:53 -0800 2009 77498036 1162099 6407325 1861894252 9781861894250 2 http://www.goodreads.com/images/nocover-111x148.jpg http://www.goodreads.com/images/nocover-60x80.jpg http://www.goodreads.com/book/show/6407325-pie 3.75 4 Pie illustrates how what was once a purely pragmatic dish of thick layers of dough has grown into an esteemed creation of culinary art. There is as much debate about how to perfect the ideal, flaky pastry crust as there is about the very definition of a pie: Must it have a top and bottom crust? Is a pasty a pie? In flavorful detail, Clarkson celebrates the pie in all its variations. She touches pon the pie’s commercial applications, nutritional value, and cultural significance; and she examines its international variations, from Britain’s pork pie and Australia and New Zealand’s endless varieties of meat pie to the Russian kurnik and good old-fashioned American apple pie. </P><P style="MARGIN: 0in 0in 0pt; LINE-HEIGHT: 200%">            This delectable salute to the many pies enjoyed the world over will satisfy the appetites of all readers hungry for culinary history and curious about the many varieties of this delightful food, and it just might inspire them to don aprons and head for the stove.</P></DIV></DIV>]]> 2009 0 0 false Wed Nov 11 19:01:51 -0800 2009 Wed Nov 11 19:01:57 -0800 2009 65140638 604890 6407325 1861894252 9781861894250 2 http://www.goodreads.com/images/nocover-111x148.jpg http://www.goodreads.com/images/nocover-60x80.jpg http://www.goodreads.com/book/show/6407325-pie 3.75 4 Pie illustrates how what was once a purely pragmatic dish of thick layers of dough has grown into an esteemed creation of culinary art. There is as much debate about how to perfect the ideal, flaky pastry crust as there is about the very definition of a pie: Must it have a top and bottom crust? Is a pasty a pie? In flavorful detail, Clarkson celebrates the pie in all its variations. She touches pon the pie’s commercial applications, nutritional value, and cultural significance; and she examines its international variations, from Britain’s pork pie and Australia and New Zealand’s endless varieties of meat pie to the Russian kurnik and good old-fashioned American apple pie. </P><P style="MARGIN: 0in 0in 0pt; LINE-HEIGHT: 200%">            This delectable salute to the many pies enjoyed the world over will satisfy the appetites of all readers hungry for culinary history and curious about the many varieties of this delightful food, and it just might inspire them to don aprons and head for the stove.</P></DIV></DIV>]]> 2009 4 0 false Wed Aug 05 07:02:50 -0700 2009 Mon Jul 27 10:49:29 -0700 2009 Wed Aug 05 07:02:50 -0700 2009 63919082 2533721 6407325 1861894252 9781861894250 2 http://www.goodreads.com/images/nocover-111x148.jpg http://www.goodreads.com/images/nocover-60x80.jpg http://www.goodreads.com/book/show/6407325-pie 3.75 4 Pie illustrates how what was once a purely pragmatic dish of thick layers of dough has grown into an esteemed creation of culinary art. There is as much debate about how to perfect the ideal, flaky pastry crust as there is about the very definition of a pie: Must it have a top and bottom crust? Is a pasty a pie? In flavorful detail, Clarkson celebrates the pie in all its variations. She touches pon the pie’s commercial applications, nutritional value, and cultural significance; and she examines its international variations, from Britain’s pork pie and Australia and New Zealand’s endless varieties of meat pie to the Russian kurnik and good old-fashioned American apple pie. </P><P style="MARGIN: 0in 0in 0pt; LINE-HEIGHT: 200%">            This delectable salute to the many pies enjoyed the world over will satisfy the appetites of all readers hungry for culinary history and curious about the many varieties of this delightful food, and it just might inspire them to don aprons and head for the stove.</P></DIV></DIV>]]> 2009 0 0 false Fri Jul 17 17:39:49 -0700 2009 Fri Jul 17 17:39:49 -0700 2009 53188661 1859681 6407325 1861894252 9781861894250 2 http://www.goodreads.com/images/nocover-111x148.jpg http://www.goodreads.com/images/nocover-60x80.jpg http://www.goodreads.com/book/show/6407325-pie 3.75 4 Pie illustrates how what was once a purely pragmatic dish of thick layers of dough has grown into an esteemed creation of culinary art. There is as much debate about how to perfect the ideal, flaky pastry crust as there is about the very definition of a pie: Must it have a top and bottom crust? Is a pasty a pie? In flavorful detail, Clarkson celebrates the pie in all its variations. She touches pon the pie’s commercial applications, nutritional value, and cultural significance; and she examines its international variations, from Britain’s pork pie and Australia and New Zealand’s endless varieties of meat pie to the Russian kurnik and good old-fashioned American apple pie. </P><P style="MARGIN: 0in 0in 0pt; LINE-HEIGHT: 200%">            This delectable salute to the many pies enjoyed the world over will satisfy the appetites of all readers hungry for culinary history and curious about the many varieties of this delightful food, and it just might inspire them to don aprons and head for the stove.</P></DIV></DIV>]]> 2009 4 0 false Fri Apr 24 00:00:00 -0700 2009 Sat Apr 18 20:34:59 -0700 2009 Fri Apr 24 09:44:48 -0700 2009 8 http://www.goodreads.com/book_link/follow/8?book_id=6407325