Meat Pies: an emerging American craft

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.