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This cookbook does for pies what cupcakes did for cake: shrink the size so they're easy to cook, freeze, serve, or pack for lunch while keeping ALL the flavor of the original. Featuring 116 recipes both savory and sweet, the delicious choices range from Gooey Chicken Pies, Argentinean Empanadas, and Spiced Apple Parcels to White Chocolate and Ginger Mousse Tarts.
Pamela Clark has a passion for food that is reflected in her role as head of a world-famous test kitchen. The team develops and tastes recipes for magazines and cookbooks. She lives in Sydney, Australia.