Meat pies
an emerging American craft
Meat pies
an emerging American craft
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.
محفوظ في:
Holdings -
Indian Trail
| Barcode | Status | Material Type | CallNumber |
|---|---|---|---|
| 37413322290034 | متاح | Non-fiction | 641.824 POLCYN |
| المؤلفون الرئيسيون: | , |
|---|---|
| مؤلفون آخرون: | |
| التنسيق: | كتاب |
| اللغة: | English |
| منشور في: |
New York, NY :
W. W. Norton & Company,
[2024]
|
| الطبعة: | First edition. |
| الموضوعات: |
MARC
| LEADER | 00000cam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | 961820 | ||
| 008 | 240126t20242024nyua 001 0 eng d | ||
| 005 | 20241121175526.5 | ||
| 020 | |a 9780393541717 | ||
| 020 | |a 0393541711 | ||
| 035 | |a (OCoLC)1418887707 | ||
| 040 | |a YDX |b eng |e rda |c YDX |d OCLCO |d BDX |d MJ8 |d OCO |d OCLCO |d IUO |d OCLCO |d IMT |d OJ4 |d BKL |d YDX | ||
| 049 | |a UAGA | ||
| 082 | 0 | 4 | |a 641.824 |2 23 |
| 092 | |a 641.824 POLCYN | ||
| 100 | 1 | |a Polcyn, Brian, |e author. |1 https://id.oclc.org/worldcat/entity/E39PCjwWTJggG6Yph9XvcrRPYq |0 http://id.loc.gov/authorities/names/n2005036803 | |
| 245 | 1 | 0 | |a Meat pies : |b an emerging American craft / |c Brian Polcyn with Michael Ruhlman ; photography by Quentin Bacon. |
| 250 | |a First edition. | ||
| 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 | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 336 | |a still image |b sti |2 rdacontent | ||
| 337 | |a unmediated |b n |2 rdamedia | ||
| 338 | |a volume |b nc |2 rdacarrier | ||
| 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. | ||
| 650 | 0 | |a Potpies. |0 http://id.loc.gov/authorities/subjects/sh92002685 | |
| 650 | 0 | |a Turnovers (Cooking) |0 http://id.loc.gov/authorities/subjects/sh85138941 | |
| 650 | 0 | |a Pies. |0 http://id.loc.gov/authorities/subjects/sh87007470 | |
| 655 | 7 | |a Cookbooks. |2 lcgft |0 http://id.loc.gov/authorities/genreForms/gf2011026169 | |
| 655 | 7 | |a Recipes. |2 lcgft |0 http://id.loc.gov/authorities/genreForms/gf2014026162 | |
| 700 | 1 | |a Ruhlman, Michael, |d 1963- |e author. |1 https://id.oclc.org/worldcat/entity/E39PBJyGQVGtfxD499J9JhdJDq |0 http://id.loc.gov/authorities/names/n96033284 | |
| 700 | 1 | |a Bacon, Quentin, |e photographer. |1 https://id.oclc.org/worldcat/entity/E39PCjGJdX8cyDq3Wd3RXt3pmq |0 http://id.loc.gov/authorities/names/n96016296 | |
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| 938 | |a YBP Library Services |b YANK |n 20669895 | ||
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| 952 | f | f | |p Standard Circulation |a City of Spokane |b Spokane Public Library |c Branches |d Indian Trail |t 0 |e 641.824 POLCYN |i Non-fiction |m 37413322290034 |