Meat pies : an emerging American craft / Brian Polcyn with Michael Ruhlman ; photography by Quentin Bacon.
Book
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W. W. Norton & Company
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2024
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First edition.
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Items
| Location | Call No. | Status | Note | URL |
|---|---|---|---|---|
| Avon Free Public Library - New Materials | 641.824 POLCYN | Check Shelf | ||
| Burlington Public Library - New Books | 641.824 POLCYN | Check Shelf | ||
| Glastonbury, Welles-Turner Memorial Library - New Materials | 641.824 POLCYN | Check Shelf | ||
| Manchester, Whiton Branch - New Materials | 641.824 POLCYN | Check Shelf | ||
| Newington, Lucy Robbins Welles Library - New Materials | 641.824 POLCYN c.32511 | Check Shelf | ||
| Portland Public Library - New Materials | 641.824 POL | Check Shelf | ||
| Southington Library - New | 641.824 POL | Check Shelf | ||
| Wethersfield Public Library - New Books | NEW 641.824 POLCYN | Check Shelf |
Details
| Edition |
First edition.
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| Description |
207 pages : color illustrations ; 26 cm
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| Note |
Includes index.
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| Contents |
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 -- Ackowledgments -- Index.
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| Summary |
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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| ISBN |
9780393541717 hardcover
0393541711 hardcover
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