Meat pies

an emerging American craft

Meat pies

an emerging American craft
Brian Polcyn with Michael Ruhlman ; photography by Quentin Bacon
Book - 2024

Chef Brian Polycn and Michael Ruhlman, authors of the landmark cookbook Charcuterie, reunite to teach home cooks and professional chefs the craft of savory pies with 90 new recipes and step-by-step how-to photographs. Learn the secrets of a good dough, explore classic meat preparations, and discover how fish and vegetable pie traditions can be adapted for today's tastes.

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Barcode Status Material Type CallNumber
37413322290034 Awaiting pickup New Adult Non-Fiction 641.824 POLCYN
Bibliographic Details
Main Authors: Polcyn, Brian (Author), Ruhlman, Michael, 1963- (Author)
Other Authors: Bacon, Quentin (Photographer)
Format: Book
Language:English
Published: New York, NY : W. W. Norton & Company, [2024]
Edition:First edition.
Subjects:

MARC

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245 1 0 |a Meat pies :  |b an emerging American craft /  |c Brian Polcyn with Michael Ruhlman ; photography by Quentin Bacon. 
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264 1 |a New York, NY :  |b W. W. Norton & Company,  |c [2024] 
264 4 |c Ã2024 
300 |a 207 pages :  |b color illustrations ;  |c 26 cm 
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500 |a Includes index. 
505 0 0 |t Introduction /  |r by Michael Ruhlman --  |g I. THE BASICS.  |t About the book -- Tools and vessels -- Dough basics -- The three primary doughs -- Gluten-free baking --  |g II. THE SAVORY PIES.  |t Pot pies -- Hand-raised pies -- Rolled raised pies -- Tarts and galettes -- Double-crusted pies -- Turnovers -- Vol-au-vents --  |g III. SIDES FOR PIES --  |g IV. SAUCES AND CONDIMENTS -- Ackowledgments -- Index. 
520 |a Chef Brian Polycn and Michael Ruhlman, authors of the landmark cookbook Charcuterie, reunite to teach home cooks and professional chefs the craft of savory pies with 90 new recipes and step-by-step how-to photographs. Learn the secrets of a good dough, explore classic meat preparations, and discover how fish and vegetable pie traditions can be adapted for today's tastes. 
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