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.
Rezensionen / Stimmen
"An absolute masterclass from two behemoths of the industry whom I've always looked up to. Bulletproof, tasty recipes alongside technique and skills... The pie revolution is here, jump aboard." -- Chef Calum Franklin, author of The Pie Room "There are no better authors to pen the comprehensive guide to a once forgotten category of cuisine than Michael Ruhlman and Chef Brian Polcyn." -- Grant Achatz, Chef/Owner of Alinea Group "I have always been a proponent of opening up the dinner routine-why not have soup for supper, or breakfast for dinner and what's wrong with a substantial salad? Happily, Meat Pies provides us with a new, even more exciting option: Pie for dinner-and not the sweet kind. If you have mastered meatloaf (and love it; who doesn't?) then you can certainly gussy up your meatloaf with pastry to make a meat pie. That's just one of 90 game-changing recipes that transform any entree, including fish and vegetables, into tasty pies. And Brian and Michael are the ultimate teachers, guaranteeing total success. Your family will thank you." -- Sara Moulton, chef, cookbook author and TV host
Sprache
Verlagsort
Produkt-Hinweis
Fadenheftung
Gewebe-Einband
Illustrationen
Maße
Höhe: 257 mm
Breite: 206 mm
Dicke: 20 mm
Gewicht
ISBN-13
978-0-393-54171-7 (9780393541717)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
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 Pate, Confit, Rillette. Michael Ruhlman is one of the most highly regarded food writers today, having written and coauthored many bestsellers, including The Soul of a Chef, The French Laundry Cookbook, Ratio, The Book of Cocktail Ratios, and a series of cookbooks on the art of charcuterie, including Charcuterie; Salumi; and Pate, Confit, Rillette. He lives in New York City and Providence, Rhode Island, with his wife, Ann Hood.
Autor*in
SchoolCraft College
