Meat Pies

From the innovative team behindCharcuterie, a cookbook featuring 90 recipes for savory piesmeat pies, vegetable pies, turnovers, vol-au-ventsand their accompaniments.

Chef Brian Polcyn and Michael Ruhlman continue their vital work of elevating the art of charcuterie inMeat 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 crustthe contemporary pot pie, the hand-raised pie (individual pies), rolled-raised pies, double-crusted pies, turnovers, vol-au-ventsand once readers master each dough, they can re-create their work and invent their own. Within each category of pie are rediscovered favorites, 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 showstopping vegetable pie with a braided crust.

Informed by Polcyns decades of award-winning cooking and teaching, and brought to life by Ruhlmans engaging prose,Meat Piespresents a comprehensive and exciting guide to a burgeoning American craft.