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Author: Brian Polcyn
Publisher: W. W. Norton & Company
ISBN: 039354172X
Category : Cooking
Languages : en
Pages : 455
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Book Description
Chef Brian Polycn and Michael Ruhlman, authors of the landmark cookbook Charcuterie, reunite to teach home cooks and professional chefs the craft of savory pies with 90 new recipes and step-by-step how-to photographs. Learn the secrets of a good dough, explore classic meat preparations, and discover how fish and vegetable pie traditions can be adapted for today’s tastes. When 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: + Pot Pies + Hand-Raised Pies, designed to be eaten at room temperature + Rolled Raised Pies, in which the dough is wrapped around a filling and simply baked + Tarts and Galettes + Double-Crusted Pies + Turnovers + Vol-au-Vents, or mini tarts with filling added after baking This 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. Informed by Polcyn’s decades of award-winning cooking and teaching, and brought to life by Ruhlman’s engaging prose, Meat Pies presents an innovative and exciting guide to an ancient craft.
Author: Brian Polcyn
Publisher: W. W. Norton & Company
ISBN: 039354172X
Category : Cooking
Languages : en
Pages : 455
Get Book Here
Book Description
Chef Brian Polycn and Michael Ruhlman, authors of the landmark cookbook Charcuterie, reunite to teach home cooks and professional chefs the craft of savory pies with 90 new recipes and step-by-step how-to photographs. Learn the secrets of a good dough, explore classic meat preparations, and discover how fish and vegetable pie traditions can be adapted for today’s tastes. When 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: + Pot Pies + Hand-Raised Pies, designed to be eaten at room temperature + Rolled Raised Pies, in which the dough is wrapped around a filling and simply baked + Tarts and Galettes + Double-Crusted Pies + Turnovers + Vol-au-Vents, or mini tarts with filling added after baking This 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. Informed by Polcyn’s decades of award-winning cooking and teaching, and brought to life by Ruhlman’s engaging prose, Meat Pies presents an innovative and exciting guide to an ancient craft.
Author: Brian Polcyn
Publisher: W. W. Norton & Company
ISBN: 0393634329
Category : Cooking
Languages : en
Pages : 349
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Book Description
The best-selling team behind Charcuterie and Salumi further deepens our understanding of a venerable craft. In Pâté, Confit, Rillette, Brian Polcyn and Michael Ruhlman provide a comprehensive guide to the most elegant and accessible branch of the charcuterie tradition. There is arguably nothing richer and more flavorful than a slice of pâté de foie gras, especially when it’s spread onto crusty bread. Anyone lucky enough to have been treated to a duck confit, poached and preserved in its own fat, or a pâté en croûte, knows they’re impossible to resist. And yet, pâtés, confits, rillettes, and similar dishes featured in this book were developed in the pursuit of frugality. Butchers who didn’t want to waste a single piece of the animals they slaughtered could use these dishes to serve and preserve them. In so doing, they founded a tradition of culinary alchemy that transformed lowly cuts of meat into culinary gold. Polcyn and Ruhlman begin with crucial instructions about how to control temperature and select your ingredients to ensure success, and quickly move on to master recipes, offering the fundamental ratios of fat, meat, and seasoning, which will allow chefs to easily make their own variations. The recipes that follow span traditional dishes and modern inventions, featuring a succulent chicken terrine embedded with sautéed mushrooms and flecked with bright green herbs; modern rillettes of shredded salmon and whitefish; classic confits of duck and goose; and a vegetarian layered potato terrine. Pâté, Confit, Rillette is the book to reach for when a cook or chef intends to explore these timeless techniques, both the fundamentals and their nuances, and create exquisite food.
Author: Chris McDonald
Publisher: Robert Rose
ISBN: 9780778805236
Category : Cooking
Languages : en
Pages : 0
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Book Description
Sous vide cooking is the latest and hottest trend in home kitchens today.
Author: America's Test Kitchen
Publisher: America's Test Kitchen
ISBN: 1948703327
Category : Cooking
Languages : en
Pages : 441
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Book Description
MEAT EATERS, REJOICE: Increase your meat counter confidence with this award-winning meat cookbook that shows you how to cook 72 cuts of meat in 300+ kitchen-tested recipes! With chapters organized by animal and its primal cuts, Meat Illustrated is the meat eater’s go-to meat cookbook and handbook! Discover essential information and techniques that will empower you to make steakhouse-worthy meals and explore everything your butcher shop has to offer. Inside you’ll find: • 300+ recipes covering 72 cuts of meat—including beef, pork, lamb, and veal • Cut-specific guidance on buying, prepping, storing, cooking, and more • Step-by-step photos, break-out tutorials, and hundreds of hand-drawn illustrations • Need-to-know techniques, from smoking and grilling to braising and curing Learn the best methods for center-of-the-plate meats like Butter-Basted Rib Steaks (spooning hot butter cooks the steaks from both sides so they come to temperature as they acquire a deep crust), and meltingly tender Chinese Barbecued Roast Pork Shoulder (cook for 6 hours so the collagen melts to lubricate the meat). And get ideas on how to complete your meals with delicious sides like Fried Brown Rice with Pork and Shrimp or Libyan-style chickpea and orzo soup! So, don’t just go to the butcher—become the butcher. Full of comprehensive, hands-on guidance, this ultimate meat cookbook takes the mystery out of buying and cooking meat like a pro.
Author: M. Mitchell Waldrop
Publisher: Open Road Media
ISBN: 150405914X
Category : Science
Languages : en
Pages : 492
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Book Description
“If you liked Chaos, you’ll love Complexity. Waldrop creates the most exciting intellectual adventure story of the year” (The Washington Post). In a rarified world of scientific research, a revolution has been brewing. Its activists are not anarchists, but rather Nobel Laureates in physics and economics and pony-tailed graduates, mathematicians, and computer scientists from all over the world. They have formed an iconoclastic think-tank and their radical idea is to create a new science: complexity. They want to know how a primordial soup of simple molecules managed to turn itself into the first living cell—and what the origin of life some four billion years ago can tell us about the process of technological innovation today. This book is their story—the story of how they have tried to forge what they like to call the science of the twenty-first century. “Lucidly shows physicists, biologists, computer scientists and economists swapping metaphors and reveling in the sense that epochal discoveries are just around the corner . . . [Waldrop] has a special talent for relaying the exhilaration of moments of intellectual insight.” —The New York Times Book Review “Where I enjoyed the book was when it dove into the actual question of complexity, talking about complex systems in economics, biology, genetics, computer modeling, and so on. Snippets of rare beauty here and there almost took your breath away.” —Medium “[Waldrop] provides a good grounding of what may indeed be the first flowering of a new science.” —Publishers Weekly
Author: Michael Ruhlman
Publisher: Abrams
ISBN: 1683356535
Category : Cooking
Languages : en
Pages : 566
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Book Description
From the James Beard Award-winning, New York Times-bestselling author. “Through the recipes for 10 classic meals, he covers how to cook almost anything.” —Ina Garten, the Barefoot Contessa From Scratch looks at ten favorite meals, including roast chicken, the perfect omelet, and paella—and then, through 175 recipes, explores myriad alternate pathways that the kitchen invites. A delicious lasagna can be ready in about an hour, or you could turn it into a project: try making and adding some homemade sausage. Explore the limits of from-scratch cooking: make your own pasta, grow your own tomatoes, and make your own homemade mozzarella and ricotta. Ruhlman tells you how. There are easy and more complex versions for most dishes, vegetarian options, side dishes, sub-dishes, and strategies for leftovers. Ruhlman reflects on the ways that cooking from scratch brings people together, how it can calm the nerves and focus the mind, and how it nourishes us, body and soul. “Like a master chef clarifying a murky stock into a crystal-clear consommé, Ruhlman detangles the complex web of technique, myth, and folklore that is cooking . . . The lessons are set up in such a way that you can decide exactly how deep a dive you want to take, though with a guide like Ruhlman at your side, that’s most likely a mouth-first leap straight into the deep end.” —J. Kenji López-Alt, New York Times-bestselling-author of The Wok “He’s like a good friend joining you in the kitchen, and this book will certainly become the home cook’s trusted companion.” —Thomas Keller, chef/proprietor, The French Laundry
Author: Chris Badenoch
Publisher: Lantern
ISBN: 9781921382413
Category : Cooking
Languages : en
Pages : 0
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Book Description
Meet Chris Badenoch, the MasterChef Australia finalist who served up a roasted pig's head on prime time TV; the amateur who taught the professionals how to cook using 'the entire beast'. Chris combines his passion for meat with his love of beer to bring us a collection of recipes like no other.
Author: Petra Paredez
Publisher: Abrams
ISBN: 1647000149
Category : Cooking
Languages : en
Pages : 526
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Book Description
In Pie for Everyone, New York’s beloved Petee’s Pie Company serves up more than 80 recipes for the best pies you can make at home. “Armed with its recipes, you’ll be able to make pie for vegans, gluten avoiders, lard fanciers, whole-grain purists and butter-crust traditionalists. The last group will be especially happy.” —New York Times Petra (Petee) Paredez shares her personal repertoire of impeccable baking techniques that have made her pie shops, Petee’s Pie Company and Petee’s Café, New York darlings. At the heart of it all, the goal is simple—a tender, flaky crust and perfectly balanced filling—and this cookbook leads the way with easy-to-follow, step-by-step guidance. Recipes include: Strawberry-Rhubarb Pie Key Lime Meringue Pie Chicken Pot Pie Vegan Pumpkin Pie Chocolate Cream Pie A champion of locally sourced ingredients, Paredez features some of the best farms and producers in profiles throughout the book, inspiring us to seek out the very best ingredients for our pies wherever we may live. Filled with vibrant photography and recipes for just about every pie imaginable, from fruit and custard to cream and even savory, Pie for Everyone invites us to share in the magic and endless appeal of pie.
Author: Michael Ruhlman
Publisher: W. W. Norton & Company
ISBN: 0393084167
Category : Cooking
Languages : en
Pages : 302
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Book Description
The craft of Italian salumi, now accessible to the American cook, from the authors of the best-selling Charcuterie. Michael Ruhlman and Brian Polcyn inspired a revival of artisanal sausage making and bacon curing with their surprise hit, Charcuterie. Now they delve deep into the Italian side of the craft with Salumi, a book that explores and simplifies the recipes and techniques of dry curing meats. As the sources and methods of making our food have become a national discussion, an increasing number of cooks and professional chefs long to learn fundamental methods of preparing meats in the traditional way. Ruhlman and Polcyn give recipes for the eight basic products in Italy’s pork salumi repertoire: guanciale, coppa, spalla, lardo, lonza, pancetta, prosciutto, and salami, and they even show us how to butcher a hog in the Italian and American ways. This book provides a thorough understanding of salumi, with 100 recipes and illustrations of the art of ancient methods made modern and new.
Author: Lisa Ludwinski
Publisher: Lorena Jones Books
ISBN: 039957977X
Category : Cooking
Languages : en
Pages : 258
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Book Description
A bursting-with-personality cookbook from Sister Pie, the boutique bakery that's making Detroit more delicious every day. “Everything you want in a pie cookbook: careful directions, baker’s secret tips, inspired combinations, and a you-can-do-it attitude.”—Chicago Tribune IACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES AND CHICAGO TRIBUNE At Sister Pie, Lisa Ludwinski and her band of sister bakers are helping make Detroit sweeter one slice at a time from a little corner pie shop in a former beauty salon on the city’s east side. The granddaughter of two Detroit natives, Ludwinski spends her days singing, dancing, and serving up a brand of pie love that has charmed critics and drawn the curious from far and wide. No one leaves without a slice—those who don’t have money in their pockets can simply cash in a prepaid slice from the “pie it forward” clothesline strung across the window. With 75 of her most-loved recipes for sweet and savory pies—such as Toasted Marshmallow-Butterscotch Pie and Sour Cherry-Bourbon Pie—and other bakeshop favorites, the Sister Pie cookbook pays homage to Motor City ingenuity and all-American spirit. Illustrated throughout with 75 drool-worthy photos and Ludwinski’s charming line illustrations, and infused with her plucky, punny style, bakers and bakery lovers won’t be able to resist this book.
