Overview
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 crustāthe contemporary pot pie, the hand-raised pie (individual pies), rolled-raised pies, double-crusted pies, turnovers, vol-au-ventsāand 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 Polcynās decades of award-winning cooking and teaching, and brought to life by Ruhlmanās engaging prose, Meat Pies presents a comprehensive and exciting guide to a burgeoning American craft.
This book title, Meat Pies (An Emerging American Craft), ISBN: 9780393541717, by Brian Polcyn, Michael Ruhlman, published by W. W. Norton & Company (November 5, 2024) is available in hardcover. Our minimum order quantity is 25 copies. All standard bulk book orders ship FREE in the continental USA and delivered in 4-10 business days.
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