Hardback / bound
|
English
€24.95
- From €15,- no shipping costs.
- 30 days to change your mind and return physical products
Description
From comforting classics to contemporary takes, discover why pies are the perfect way to create luscious, fresh and seasonal dishes that everyone is sure to enjoy.
Maxine Clark is a leading food writer and a gifted cooking teacher. She has taught in well-known cooking schools, such as Leith’s in London, and has taught at Alistair Little’s Tasting Places in Sicily and Tuscany. While in Italy, she has collected recipes that best display its strong and sunny flavours, and teaches them to students from all over the world. Her work regularly appears in magazines and newspapers such as BBC Good Food and Food and Travel. Her other books for Ryland Peters & Small include Tarts: Sweet and Savoury, Al Forno, Craft Pizza and Dolcissimo.