Meat Pies: An Emerging American Craft

$40 · Offered by Kitchen Arts & Letters

Meat and other savory pies, beloved in European cuisines, somehow fell out of favor in the United States. But Brian Polcyn and Michael Ruhlman have detected a turnaround in the local fortunes of savory pies, one they are happy to abet with this attractive and practical guide to producing everything from a biscuit-topped chicken pot pie to a rolled salmon pie with shrimp and spinach mousseline to splatter of roasted curried cauliflower turnovers. You might note that none of those are strictly meat pies , but rest assured that beef and pork are here, along with venison and a host of sausage fillings. You’ll find yourself making hand-raised pies, tarts and galettes, double-crusted pies, and even those 1970s standbys, vol-au-vents. The authors include three different dough bases for encasing your pie, as well as a gluten-free flour and dough. A brief chapter on side dishes is followed by one on sauces and condiments. We’ve had a long and happy history selling Polcyn and Ruhlman’s earlier collaborations, each of which demonstrates its relevance to this project: Charcuterie , Salumi , and Pate, Confit, Rillette . We’re confident they know what they are up to here. Hardcover. Color photographs throughout.

• Binding: Hardcover

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