Pâté, Confit, Rillette
Recipes from the Craft of Charcuterie
Seiten
2019
WW Norton & Co (Verlag)
978-0-393-63431-0 (ISBN)
WW Norton & Co (Verlag)
978-0-393-63431-0 (ISBN)
The best-selling team behind Charcuterie deepens our understanding of an ancient craft.
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.
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.
Brian Polcyn has owned and operated many of Detroit’s finest restaurants and is the coauthor, with Michael Ruhlman, of Charcuterie; Salumi; and Pâté, Confit, Rillette. He has served on the full-time faculty of the Schoolcraft College Culinary Arts program since 1997. Michael Ruhlman has written and coauthored many cookbooks, including The Book of Cocktail Ratios. He lives in New York City and Providence, Rhode Island.
Erscheinungsdatum | 13.05.2019 |
---|---|
Co-Autor | Michael Ruhlman |
Zusatzinfo | 35 color photos |
Verlagsort | New York |
Sprache | englisch |
Maße | 213 x 262 mm |
Gewicht | 1007 g |
Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Allgemeines / Lexika / Tabellen |
Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher | |
Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
ISBN-10 | 0-393-63431-0 / 0393634310 |
ISBN-13 | 978-0-393-63431-0 / 9780393634310 |
Zustand | Neuware |
Haben Sie eine Frage zum Produkt? |
Mehr entdecken
aus dem Bereich
aus dem Bereich
Wissenswertes, Anbau, Produkte und Rezepte rund um Chili, Paprika & …
Buch | Hardcover (2021)
Andreas Kling Verlag
24,95 €
preiswert, gesund und nachhaltig essen : bio, regional, saisonal : …
Buch | Softcover (2024)
Südwest (Verlag)
18,00 €