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Pate, Confit, Rillette - Recipes from the Craft of Charcuterie (Hardcover)
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Pate, Confit, Rillette - Recipes from the Craft of Charcuterie (Hardcover)
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Pate, 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.
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