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Description
Specifications
The book Pâté, Confit, Rillette will delight chefs and home cooks looking for knowledge about the art of charcuterie. Starting with the basic principles of how and why these preparations work, Brian Polcyn and Michael Ruhlman include recipes that are both stunning and delicious, such as a juicy chicken with sautéed mushroom stuffing, modern rillettes with flaked salmon and white fish, classic duck and goose confits, as well as a vegetarian layered potato tart.
Part of the charcuterie mandate is the use of the whole animal and the avoidance of waste, which is why the authors provide ratios that will allow anyone to create as much or as little of any dish they desire. This is the book for when a cook intends to explore these timeless techniques and create refined dishes.
Pages: 256, Year of Publication: 0617, Dimensions: 21.3x21.3cm
Manufacturer
- Author
- Brian Polcyn
- Publisher
- WW Norton & Co
- Language
- English
- Cover
- Hardcover
- Number of Pages
- 256
- Publication Date
- 2019
- Dimensions
- 14x21 cm
- Award
- -
- Audience
- adults
- Illustrated Books
- No
- ISBN-13
- 9780393634310
Important information
Specifications are collected from official manufacturer websites. Please verify the specifications before proceeding with your final purchase. If you notice any problem you can report it here.