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Download gratis ebooks nederlands Pate, Confit, Rillette: Recipes from the Craft of Charcuterie by Brian Polcyn, Michael Ruhlman 9780393634310 MOBI PDF English version


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

Download gratis ebooks nederlands Pate, Confit, Rillette: Recipes from the Craft of Charcuterie by Brian Polcyn, Michael Ruhlman 9780393634310 MOBI PDF English version


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

 

 

  • 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

 

 

 

Download gratis ebooks nederlands Pate, Confit, Rillette: Recipes from the Craft of Charcuterie by Brian Polcyn, Michael Ruhlman 9780393634310 MOBI PDF English version

 

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.

In the Charcuterie: How to Make Sausage, Salumi, Pâtés ...
Nevertheless, the craft charcuterie movement has captured the modern imagination, with scores of charcuteries opening across the country in recent years, and none is so well-loved and highly regarded as the San Francisco Bay Area’s Fatted Calf. EPUB. Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie [PDF] Chef S Guide To Charcuterie Download eBook for Free
An art that demands serious attention by the chef, its success depends not only on the execution but also on the presentation. Chef's Guide to Charcuterie demonstrates how to transform lesser quality meats and organ meats into enjoyable and beautiful foods, including bacon, ham, sausage, terrines, galantines, pâtés, and confit. Pate, Confit, Rillette: Recipes from the Craft of ...
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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.



 

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