02364cam a2200325 i 4500 1710726393 TxAuBib 20241113120000.0 240528s2024||||||||||||||||||||||||eng|u bl2024028603 9780393541717 hardcover 0393541711 hardcover TxAuBib rda Polcyn, Brian, author. Meat pies : an emerging American craft / Brian Polcyn with Michael Ruhlman ; photography by Quentin Bacon. First edition. New York : W.W. Norton & Company, Inc., [2024] 207 pages : color illustrations ; 27 cm. txt rdacontent n rdamedia nc rdacarrier Includes index. "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; Rolled Raised Pies; Tarts and Galettes; Double-Crusted Pies; Turnovers; Vol-au-Vents. This structure allows the home cook to master the dough and form required for the recipes as written--and also encourages invention, creativity, and discovery. Most pies will pair well with a sauce; others will work with the recipes for all-purpose sides and condiments. Featured recipes range from a deeply comforting Beef Short Rib and Vegetable Pot Pie to an elegant Mediterranean Vegetable Pie wrapped in crispy dough to a Cumberland-Style Sausage Roll with origins that date back five hundred years. Modern preparations play with flavor without piling on the fat, as in The Best Mushroom Tart; a Fish Pot Pie topped with a potato crust; and the dramatic Chicken Sheet Pan Pie with bacon, roasted garlic, and fresh herbs"-- Provided by publisher. 20241113. Cooking (Meat.) Pies. Cookbooks. Ruhlman, Michael, 1963-, author. TXCMR