Includes index

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

Introduction / by Michael Ruhlman --

I. THE BASICS.

About the book -- Tools and vessels -- Dough basics -- The three primary doughs -- Gluten-free baking --

II. THE SAVORY PIES.

Pot pies -- Hand-raised pies -- Rolled raised pies -- Tarts and galettes -- Double-crusted pies -- Turnovers -- Vol-au-vents --

III. SIDES FOR PIES --

IV. SAUCES AND CONDIMENTS -- Ackowledgments -- Index