Meat Pies - An Emerging American Craft

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 favourites, 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 show-stopping 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.

Über den Autor / die Autorin

Brian Polcyn has owned and operated many of Detroit's finest restaurants, namely Forest Grill and Five Lakes Grill. From 1997 to 2024, he served on the full-time faculty of the Culinary Arts program at Schoolcraft College in Livonia, Michigan, where he taught butchery and charcuterie. He is the co-author of a series of cookbooks on the art of charcuterie, including Charcuterie; Salumi; and Pâté, Confit, Rillette.

Produktdetails

• Autoren: Brian Polcyn, Polcyn Brian, Michael Ruhlman, Ruhlman Michael
• Verlag: W. W. Norton & Company
• Sprache: Englisch
• Produktform: Fester Einband
• Erschienen: 15.01.2025
• EAN: 9780393541717
• ISBN: 978-0-393-54171-7
• Abmessung: 213 mm x 264 mm x 20 mm
• Gewicht: 864 g
• Illustration: 75 color photographs
• Themen: Ratgeber > Essen & Trinken > Themenkochbücher; COOKING / Methods / Baking, COOKING / Specific Ingredients / Meat, COOKING / Courses & Dishes / Pies, COOKING / Specific Ingredients / Poultry, Cookery / food & drink etc, Cookery / food and drink / food writing