Ebook download gratis italiani Pate, Confit,

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

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

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

Ebook download gratis italiani Pate, Confit, Rillette: Recipes from the Craft of Charcuterie 9780393634310

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.

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In this varied and imaginative collection of recipes. Pates & Terrines Hardcover – April 1, 2007 . Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie. Terrine: Stephane Reynaud: 9780714848488: Amazon.com: Books
Hardcover. $31.30 · Terrines, Pates & Galantines (The Good Cook Techniques & Recipes Series) Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie. Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie eBook
Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie eBook: Brian Polcyn, Michael Ruhlman: Amazon.ca: Kindle Store. terrine: stephane-reynaud: 9780714848488: Amazon.com: Books
Hardcover. $31.30 · Terrines, Pates & Galantines (The Good Cook Techniques & Recipes Series) Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie. 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: Recipes from the Craft of Charcuterie: Amazon
Pate, Confit, Rillette will delight chefs and home cooks eager for knowledge of charcuterie. Beginning with the basic principles of how and why these  Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie (English
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: Recipes from the Craft of Charcuterie: Brian
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.