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Meat Pies: An Emerging American Craft
Brian Polcyn, Michael Ruhlman
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Ratgeber / Essen & Trinken
Beschreibung
From the innovative team behind Charcuterie, a cookbook featuring 90 recipes for savory pies—meat pies, vegetable pies, turnovers, vol-au-vents—and their accompaniments.
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.
Kundenbewertungen
seafood, cheesecake, gallettes, pasties, tarts, gluten-free pie crust, mayonnaise, potato, leek, pork, pot pie, sauces, vegetables, turnovers, crepes, mushroom, chicken, tomato, mousseline, sausage rolls, puff pastry, purees, meat, savory, vol-au-vents, jus lie, dough