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Pate, Confit, Rillette: Recipes from the Craft of Charcuterie. Brian Polcyn, Michael Ruhlman

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ISBN: 9780393634310 | 256 pages | 7 Mb

• Pate, Confit, Rillette: Recipes from the Craft of Charcuterie
• Brian Polcyn, Michael Ruhlman
• Page: 256
• Format: pdf, ePub, fb2, mobi
• ISBN: 9780393634310
• Publisher: Norton, W. W. & Company, Inc.

Download Pate, Confit, Rillette: Recipes from the Craft of Charcuterie

Download books for free for kindle Pate, Confit, Rillette: Recipes from the Craft of Charcuterie 9780393634310 by Brian Polcyn, Michael Ruhlman (English Edition) RTF

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 croute, 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.

Pâté, Confit, Rillette - Details | W. W. Norton & Company Ltd.
Pâté, Confit, Rillette. Recipes from the Craft of Charcuterie. Hardcover. Brian Polcyn (Author). With Michael Ruhlman. Our Retail Price:£25.00. Add to Basket. Pate, Confit, Rillette (Book) | Pima County Public Library
Pate, Confit, Rillette Recipes From the Craft of Charcuterie (Book) : Polcyn, Brian : WW NortonIn Pâté, Confit, Rillette, Brian Polcyn and Michael  Charcuterie: The Craft of Salting, Smoking, and Curing: Michael
In addition to providing classic recipes for sausages, terrines, and pâtés, such as Mediterranean olive and vegetable rillettes, duck confit, and pickles and  Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie, Brian
Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie”, e-kitob muallifi: Brian Polcyn. Bu kitobni kompyuterda, Android va iOS qurilmalarida Google Play  Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie (English
Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie (English Edition) eBook: Brian Polcyn, Michael Ruhlman: Amazon.it: Kindle Store. Brian Polcyn (Author of Charcuterie) - Goodreads
Salumi: The Craft of Italian Dry Curing by Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie Charcuterie: The Craft of Salting, Smoking, and Curing Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie - Amazon
The best-selling team behind Charcuterie and Salumi further deepens our understanding of a venerable craft. In Pâté, Confit, Rillette, Brian Polcyn and Michael  Pâté, Confit, Rillette by Brian Polcyn and Michael Ruhlman
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In Pâté, Confit, Rillette, Brian Polcyn and Michael Ruhlman provide a comprehensive guide to the most elegant and accessible branch of the charcuterie  Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie - Kindle
Editorial Reviews. Review. “An essential, much-needed book about a branch of gastronomy In Pâté, Confit, Rillette, Brian Polcyn and Michael Ruhlman provide a comprehensive guide to the most elegant and accessible branch of the   Cooking Fundamentals & Reference, Cookbooks, Food & Wine
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In Pâté, Confit, Rillette, Brian Polcyn and Michael Ruhlman provide a comprehensive guide to the most elegant and accessible branch of the charcuterie  Pates and Terrines: Fiona Smith, Peter Cassidy: 9781845973865
Pates and Terrines Hardcover – Import, April 1, 2007. by Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie. Brian Polcyn. Hardcover. $39.95 · Terrine.

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