{"product_id":"meat-pies-an-emerging-american-craft-hardcover","title":"Meat Pies: An Emerging American Craft - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eBrian Polcyn\u003c\/b\u003e (Author), \u003cb\u003eMichael Ruhlman\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eWhen 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: \u003c\/p\u003e\u003cp\u003e+ \u003cstrong\u003ePot Pies\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e+ \u003cstrong\u003eHand-Raised Pies\u003c\/strong\u003e, designed to be eaten at room temperature\u003c\/p\u003e\u003cp\u003e+ \u003cstrong\u003eRolled Raised Pies\u003c\/strong\u003e, in which the dough is wrapped around a filling and simply baked\u003c\/p\u003e\u003cp\u003e+ \u003cstrong\u003eTarts and Galettes\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e+ \u003cstrong\u003eDouble-Crusted Pies\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e+ \u003cstrong\u003eTurnovers\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e+ \u003cstrong\u003eVol-au-Vents\u003c\/strong\u003e, or mini tarts with filling added after baking\u003c\/p\u003e\u003cp\u003eThis 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.\u003c\/p\u003e\u003cp\u003eInformed by Polcyn's decades of award-winning cooking and teaching, and brought to life by Ruhlman's engaging prose, \u003cem\u003eMeat Pies\u003c\/em\u003e presents an innovative and exciting guide to an ancient craft.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 224\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 10.1 x 8.1 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 05, 2024\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":52499796295987,"sku":"9780393541717","price":46.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0300\/5595\/6612\/files\/ks2yP4Yykz9780393541717.webp?v=1760100780","url":"https:\/\/www.vysn.com\/en-ca\/products\/meat-pies-an-emerging-american-craft-hardcover","provider":"VYSN","version":"1.0","type":"link"}