Meat pies : an emerging American craft / Brian Polcyn with Michael Ruhlman ; photography by Quentin Bacon.
When it comes to American cooking, no chef-writer duo is more revered than Chef Brian Polcyn and Michael Ruhlman. In their new cookbook, Meat Pies, they cover the fundamentals of meat, seafood, and vegetable concoctions topped with, enclosed in, or wrapped in dough. After teaching readers the basics of what they need to get started, including necessary equipment and the all-important moisture barrier (to avoid soggy crusts), Polcyn and Ruhlman divide their pies into neat categories: Pot Pies ; Hand-Raised Pies, designed to be eaten at room temperature ; Rolled Raised Pies, in which the dough is wrapped around a filling and simply baked ; Tarts and Galettes ; Double-Crusted Pies ; Turnovers ; and Vol-au-Vents, or mini tarts with filling added after baking. This structure allows the home cook to master the dough and form required for the recipes as written -- and also encourages invention, creativity, and discovery. Most pies will pair well with a sauce; others will work with the recipes for all-purpose sides and condiments. Featured recipes range from a deeply comforting Beef Short Rib and Vegetable Pot Pie to an elegant Mediterranean Vegetable Pie wrapped in crispy dough to a Cumberland-Style Sausage Roll with origins that date back five hundred years. Modern preparations play with flavor without piling on the fat, as in The Best Mushroom Tart; a Fish Pot Pie topped with a potato crust; and the dramatic Chicken Sheet Pan Pie with bacon, roasted garlic, and fresh herbs. -- Provided by publisher.
Record details
- ISBN: 9780393541717
- ISBN: 0393541711
- Physical Description: 207 pages : color illustrations, color photographs ; 27 cm
- Edition: First edition.
- Publisher: New York : W. W. Norton & Company, 2024.
- Copyright: ©2024
Content descriptions
General Note: | Includes index. |
Formatted Contents Note: | Introduction / by Michael Ruhlman -- I. The Basics. About the book -- Tools and vessels -- Dough basics -- The three primary doughs -- Gluten-free baking -- II. The Savory Pies. Pot pies -- Hand-raised pies -- Rolled raised pies -- Tarts and galettes -- Double-crusted pies -- Turnovers -- Vol-au-vents -- III. Sides for Pies -- IV. Sauces and Condiments. |
Search for related items by subject
Subject: | Cooking, American. Pies. Baking. Potpies. Pastry. Turnovers (Cooking). |
Genre: | Cookbooks. Recipes. |
Available copies
- 7 of 12 copies available at Missouri Evergreen. (Show)
- 1 of 1 copy available at North Kansas City.
Holds
- 2 current holds with 12 total copies.
Show Only Available Copies
Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
---|---|---|---|---|---|
North Kansas City Public Library | 641.824 POLCYN 2024 (Text) | 0001012573911 | Nonfiction New | Available | - |