About this item
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.When it comes to American cooking, no chef-writer duo is more revered than Chef Brian Polcyn and Michael Ruhlman. In their new cookbook, Meat Pies, they cover the fundamentals of meat, seafood, and vegetable concoctions topped with, enclosed in, or wrapped in dough. After teaching readers the basics of what they need to get started, including necessary equipment and the all-important moisture barrier (to avoid soggy crusts) , Polcyn and Ruhlman divide their pies into neat categories: Pot Pies Hand-Raised Pies, designed to be eaten at room temperature Rolled Raised Pies, in which the dough is wrapped around a filling and simply baked Tarts and Galettes Double-Crusted Pies Turnovers Vol-au-Vents, or mini tarts with filling added after bakingThis structure allows the home cook to master the dough and form required for the recipes as written -- and also encourages invention, creativity, and discovery.
About the Author
Brian Polcyn is chef/owner of Five Lakes Grill in Milford, Michigan. He is the co-author of "Charcuterie: The Craft of Salting, Smoking, and Curing."
