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Pate, Confit, Rillette Brian Polcyn (SchoolCraft College)

Pate, Confit, Rillette By Brian Polcyn (SchoolCraft College)

Pate, Confit, Rillette by Brian Polcyn (SchoolCraft College)


£27.79
New RRP £31.99
Condition - New
Only 3 left

Summary

The best-selling team behind Charcuterie deepens our understanding of an ancient craft.

Pate, Confit, Rillette Summary

Pate, Confit, Rillette: Recipes from the Craft of Charcuterie by Brian Polcyn (SchoolCraft College)

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 Brian Polcyn (SchoolCraft College)

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. 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 Providence, Rhode Island, with his wife, Ann Hood.

Additional information

NGR9780393634310
9780393634310
0393634310
Pate, Confit, Rillette: Recipes from the Craft of Charcuterie by Brian Polcyn (SchoolCraft College)
New
Hardback
WW Norton & Co
2019-06-11
256
N/A
Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
This is a new book - be the first to read this copy. With untouched pages and a perfect binding, your brand new copy is ready to be opened for the first time

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