Pâté, Confit, Rillette Recipes from the Craft of Charcuterie

Pâté, Confit, Rillette will delight chefs and home cooks eager for knowledge of charcuterie. Beginning with the basic principles of how and why these preparations work, Brian Polcyn and Michael Ruhlman include recipes both surprising and delicious, such as a succlent chicken terrine embedded with sauteed mushrooms; moden rillettes of shredded salmon and white fish; classic confits of duck and goose; and a vegetarian layered potato terrine. Part of the charcuterie mandate is using the entire animal and an avoidance of waste so the authors provide the ratios that will allow anyone to create as much or as little of each dish as desired. This is the book for when a cook intends to explore these timeless techniques and create exquisite food.

ISBN:	9780393634310
Publisher:	W. W. Norton & Company
Imprint:	W.W. Norton and Company
Published date:	14 May 2019
DEWEY:	641.664
DEWEY edition:	23
Language:	English
Number of pages:	251
Weight:	994g
Height:	258mm
Width:	209mm
Spine width:	20mm

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