Kyle Books snaps up pie-making recipe book from Pieminister

Kyle Books has signed an “ethical and sustainable” pie-making recipe book from Pieminister. 

Publisher Jo Copestick acquired world rights to Pieminister: Live & Eat Pie! direct from the brand, for publication on 1st March 2023.

The publisher says: “With Pieminister, pie-making is delicious, conscientious and fun. Their easy-to-follow recipes range from plant-based to gluten-free to others requiring regeneratively farmed meat.

“Creations range from indulgent pies for one, to perfect party ‘cana-pies’, tasty traybakes and dinner party showstoppers. Their pastry recipes cover everything from the super simple to more technical, such as a filo and strudel hybrid called the Foodle. Though, with step-by-step instructions along with the authors’ relaxed give-it-a-go approach, even the most inexperienced bakers will be delighted at what they can achieve.

“Pieminister is renowned for its intriguing flavour combinations, with recipes including Pumpkin & Pistachio Patties, Chili Con Carnage Pie, Mushroom & Stout Steamed Pud, Pie Na Colada tarte tatin and the Mooless and Blueless, a vegan steak and blue cheese pie.

“As well as sharing delicious pie recipes, Live & Eat Pie! demystifies sustainable food in an inspiring and attainable way. From fighting waste and finding deforestation-free fats, to getting to grips with truly sustainable packaging, this book reveals much of the wisdom gained over the past 20 years at Pieminister.”

In 2003 Tristan Hogg and Jon Simon opened a small pie shop and bakery called Pieminister in Bristol. A “winning combination of exciting recipe ideas” according to the publisher, “the best responsibly sourced ingredients and a sense of fun has meant that they have been making award-winning pies in their bakery ever since. Now, crowned winner of the British Pie Awards, and the number one pie maker in the UK, their pies are enjoyed by thousands of conscientious food lovers every single day.”

Copestick said of the announcement: “Pieminister pies are ethical, sustainable, fun and inventive, incorporating flavour combinations and pastry types of all kinds. We’re delighted to be publishing this thoughtful and inspiring book that celebrates the sheer diversity of pie making.”

Hogg and Simon said: “Twenty years of pie making has been one giant learning curve for us – a journey that’s far from complete. We’ve met some amazing producers, activists, farmers and chefs along the way. We hope that by sharing some of the knowledge we’ve gained so far, we can inspire experienced and novice cooks to try something a little different, while helping them navigate some of the complexities of sustainable eating. After all, the pie’s the limit.”