Meat Pies: An Emerging American Craft

by Brian Polcyn and Michael Ruhlman

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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.

  • ISBN10 0393541711
  • ISBN13 9780393541717
  • Publish Date 22 November 2024 (first published 15 November 2024)
  • Publish Status Active
  • Publish Country US
  • Imprint WW Norton & Co
  • Format Hardcover
  • Pages 224
  • Language English