Description
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.
About the Author
Brian Polcyn has owned and operated many of Detroit's finest restaurants. He has served on the full-time faculty of the Schoolcraft College Culinary Arts program since 1997. Michael Ruhlman has written and coauthored many cookbooks, including The Book of Cocktail Ratios. He lives in New York City and Providence, Rhode Island.
Book Information
ISBN 9780393634310
Author Brian Polcyn
Format Hardback
Page Count 256
Imprint WW Norton & Co
Publisher WW Norton & Co
Weight(grams) 1007g
Dimensions(mm) 262mm * 213mm * 23mm
![In The Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods [A Cookbook] by Taylor Boetticher 9781607743439](https://cdn11.bigcommerce.com/s-zkx5lhzlf8/images/stencil/444x444/products/1506349/1505930/9781607743439__50975.1705844010.jpg?c=1 "In The Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods [A Cookbook] by Taylor Boetticher 9781607743439")
