Meat Pies: An Emerging American Craft by Brian Polcyn and Michael Ruhlman

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    from Meat Pies: An Emerging American Craft Meat Pies by Brian Polcyn and Michael Ruhlman

    • Categories: How to...; Pies, tarts & pastries
    • Ingredients: pie dough
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  • ISBN 10 039354172X
  • ISBN 13 9780393541724
  • Published Nov 05 2024
  • Page Count 208
  • Language English
  • Countries United States
  • Publisher W. W. Norton & Company

Publishers Text

Chef Brian Polcyn and Michael Ruhlman continue their vital work of elevating the art of charcuterie in Meat Pies, a collection of recipes, advice, and step-by-step visuals for home cooks and professionals eager to expand their knowledge of meat-and-vegetable concoctions topped, enclosed, or wrapped in dough. The book is divided into sections defined by crust?the contemporary pot pie, the hand-raised pie (individual pies), rolled-raised pies, double-crusted pies, turnovers, vol-au-vents?and once readers master each dough, they can re-create their work and invent their own. Within each category of pie are rediscovered favorites, such as a chicken pot pie with a biscuit crust, as well as new spins on classics, including seafood pies, a sheet-pan pie, portable handheld pies, and a showstopping vegetable pie with a braided crust.

Informed by Polcyn’s decades of award-winning cooking and teaching, and brought to life by Ruhlman’s engaging prose, Meat Pies presents a comprehensive and exciting guide to a burgeoning American craft.

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