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

Pt, Confit, RilletteAnd yet, pts, confits, rillettes, and similar dishes featured in this book were developed in the pursuit of frugality. Butchers who didnt 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 sauted 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.Pt, Confit, Rillettethe

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Yazar	Brian Polcyn

Heinrich Gasteiger Clarkson Potter 1 Haziran 2018 Gerhard Wieser Helmut Bachmann HP Trade 1 Ocak 1996 Rh Value Publishing 30 Mart 2019 CreateSpace Independent Publishing Platform Ten Speed Press 1 Ocak 1998 12 Ağustos 2019 Independently Published 1 Ocak 1995 Collectif Garant Verlag GmbH garant Verlag GmbH

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