Maxine Clark is a leading food stylist and writer as well as a gifted chef. She gained a Distinction when training as a chef at Leith’s School of Food and Wine in London with the result that she was invited to become a teacher there after graduating. Maxine has been teaching gourmet cookery holidays for chef Alistair Little’s Tasting Places for more than 20 years both in Sicily and Tuscany. She is also guest chef at the Nick Nairn Cook School in Scotland, teaching Italian Masterclasses. Maxine’s work appears regularly in magazines such as BBC Good Food and Food and Travel. She teaches Food Innovation at the University of Abertay, Dundee.
Maxine is the author of several cookery books. Her most recent, Pies Glorious Pies was published by Ryland Peters & Small in September 2012.
PIES, GLORIOUS PIES
Take a pie masterclass with ‘Pies Glorious Pies’ and learn Tips and Techniques for preparing the most perfect of pies as well as failsafe recipes for classic pastry crusts. Everyday Pies are simple yet tasty recipes for pies which will always be met with a smile at the dinner table – from a timeless Steak and Kidney Pie to a Sausage Lattice Slice. When entertaining, there is no match for a Posh Pie. Impressive dishes include a Beef and Smoked Oyster Pie and a Medieval Banquet Torta. If you want a quick bite on the go, Portable Pies include Classic Cornish Pasties as well as gourmet options such as Five-spice Venison Puffs. Finally, try a tempting Sweet Pie – from a rustic Spiced Apple Pie to an indulgent Mango Curd Pavlova Pie.
PUBLISHER: Ryland, Peters & Small
PUBLICATION DATE: September 2012
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