Pâté, confit, rillette

Pâté, 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, namely Forest Grill and Five Lakes Grill. From 1997 to 2024, he served on the full-time faculty of the Culinary Arts program at Schoolcraft College in Livonia, Michigan, where he taught butchery and charcuterie. He is the co-author of a series of cookbooks on the art of charcuterie, including Charcuterie; Salumi; and Pâté, Confit, Rillette.Michael Ruhlman is one of the most highly regarded food writers today, having written and coauthored many bestsellers, including The Soul of a Chef, The French Laundry Cookbook, Ratio, The Book of Cocktail Ratios, and a series of cookbooks on the art of charcuterie, including Charcuterie; Salumi; and Pâté, Confit, Rillette. He lives in New York City and Providence, Rhode Island, with his wife, Ann Hood.

Summary

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

Product details

• Authors: Brian Polcyn, Brian (SchoolCraft College) Polcyn, Polcyn Brian, Michael Ruhlman
• Publisher: Norton and Co Ltd
• Languages: English
• Product format: Hardback
• Released: 31.05.2019
• EAN: 9780393634310
• ISBN: 978-0-393-63431-0
• Dimensions: 213 mm x 260 mm x 20 mm
• Subjects: Guides > Food & drink > General, dictionaries, tables; COOKING / Methods / General, COOKING / Courses & Dishes / General, COOKING / Specific Ingredients / Meat, General cookery & recipes, Cookery dishes & courses, General cookery and recipes, Cookery / food by ingredient: meat and game, Cooking with meat & game, Cookery dishes and courses / meals