Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie - Hardcover
by Brian Polcyn
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Availability:In StockContributor:Brian Polcyn, Michael Ruhlman (With)Publish date:2019-05-14Pages:256
Language:EnglishPublisher:W. W. Norton & CompanyISBN-13:9780393634310ISBN-10:393634310UPC:9780393634310Book Category:CookingBook Subcategory:Specific Ingredients, Courses & Dishes, MethodsBook Topic:MeatSize:10.20 x 8.30 x 0.90 inchesWeight:2.101Product ID:SCSZ2DBB7W
Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie
In P?t?, 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 p?t? 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...
Language:EnglishPublisher:W. W. Norton & CompanyISBN-13:9780393634310ISBN-10:393634310UPC:9780393634310Book Category:CookingBook Subcategory:Specific Ingredients, Courses & Dishes, MethodsBook Topic:MeatSize:10.20 x 8.30 x 0.90 inchesWeight:2.101Product ID:SCSZ2DBB7W
Polcyn, Brian: - Brian Polcyn is the former chef/owner of Forest Grill and Five Lakes Grill, among other Detroit-area restaurants, and he is a professor of charcuterie at Schoolcraft College in Michigan.Ruhlman, Michael: - Michael Ruhlman has written and coauthored many bestsellers, among them The Soul of a Chef, The French Laundry Cookbook, Ratio, and other books. He lives in New York City and...
Publisher: W. W. Norton & Company
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