Pot Pies: Yumminess in a Dish Elinor Klivans paperback Used - Very Good

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Características del artículo

Estado
En muy buen estado: Libro que se ha leído y que no tiene un aspecto nuevo, pero que está en un ...
ISBN
9780811851619

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Product Identifiers

Publisher
Chronicle Books
ISBN-10
0811851613
ISBN-13
9780811851619
eBay Product ID (ePID)
52184702

Product Key Features

Book Title
Potpies : Yumminess in a Dish
Number of Pages
132 Pages
Language
English
Publication Year
2006
Topic
Courses & Dishes / Pies, General
Illustrator
Yes
Genre
Cooking
Author
Elinor Klivans
Format
Trade Paperback

Dimensions

Item Height
0.5 in
Item Weight
18.6 Oz
Item Length
8 in
Item Width
8.8 in

Additional Product Features

Intended Audience
Trade
LCCN
2006-004650
Dewey Edition
22
Grade From
Eighth Grade
Photographed by
Peterson, Scott
Dewey Decimal
641.824
Grade To
College Graduate Student
Synopsis
With succulent fillings under their golden toppings, it's no wonder that potpies have such a universal appeal. Author Elinor Klivans offers a huge range of filling options from vegetables and eggs to meats, chicken, or fish. And the variety of toppings is a real eye-opener: homemade crusts; story-bought phyllo or puff pastry; tortillas; quick-mixing corn bread or biscuits; even nuts, potatoes, or bread. These 50 recipes go from classics like beef and vegetable potpie or everyone's favorite chicken pot pie, to new takes like the Breakfast Special Potpie: Eggs, bacon, and potatoes with an Irish soda bread crust is a great new option for brunch. Also included are plenty of meatless versions, such as the sublime Spinach, Ricotta, and Parmesan Potpie topped with a delicious cream cheese crust. Advice about assembling and baking potpies assures that all parts of the fillings will be cooked just right and toppings will stand at crispy and proud attention. With useful ideas for do-ahead preparation, storing, freezing, and re-heating, there's nothing like Potpies ., With succulent fillings under their golden toppings, it's no wonder that potpies have such a universal appeal. Author Elinor Klivans offers a huge range of filling options from vegetables and eggs to meats, chicken, or fish. And the variety of toppings is a real eye-opener: homemade crusts; story-bought phyllo or puff pastry; tortillas; quick-mixing corn bread or biscuits; even nuts, potatoes, or bread. These 50 recipes go from classics like beef and vegetable potpie or everyone's favorite chicken pot pie, to new takes like the Breakfast Special Potpie: Eggs, bacon, and potatoes with an Irish soda bread crust is a great new option for brunch. Also included are plenty of meatless versions, such as the sublime Spinach, Ricotta, and Parmesan Potpie topped with a delicious cream cheese crust. Advice about assembling and baking potpies assures that all parts of the fillings will be cooked just right and toppings will stand at crispy and proud attention. With useful ideas for do-ahead preparation, storing, freezing, and re-heating, there's nothing like "Potpies,"
LC Classification Number
TX693.K65 2006

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