Meat Pies
An Emerging American Craft
Seiten
2024
WW Norton & Co (Verlag)
978-0-393-54171-7 (ISBN)
WW Norton & Co (Verlag)
978-0-393-54171-7 (ISBN)
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From the innovative team behind Charcuterie, a cookbook featuring 90 recipes for savoury pies—meat pies, vegetable pies, turnovers, vol-au-vents—and their accompaniments
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.
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.
Brian Polcyn has owned and operated many of Detroit’s finest restaurants and is the coauthor, with Michael Ruhlman, of Charcuterie; Salumi; and Pâté, Confit, Rillette. He has served on the full-time faculty of the Schoolcraft College Culinary Arts program since 1997. Michael Ruhlman has written and coauthored many cookbooks, including The Book of Cocktail Ratios. He lives in New York City and Providence, Rhode Island.
Erscheint lt. Verlag | 15.11.2024 |
---|---|
Zusatzinfo | 75 color photographs |
Verlagsort | New York |
Sprache | englisch |
Maße | 203 x 254 mm |
Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Backen |
Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
ISBN-10 | 0-393-54171-1 / 0393541711 |
ISBN-13 | 978-0-393-54171-7 / 9780393541717 |
Zustand | Neuware |
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