Pate, Confit, Rillette: Recipes from the Craft of Charcuterie. Cet article n’est pas disponible.Pate, Confit, Rillette: Recipes from the Craft of Charcuterie

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

An instant classic, Pâté, Confit, Rillette will delight chefs and home cooks eager for knowledge of the most accessible 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 and flecked with bright green herbs; moden rillettes of shredded salmon and whitefish; 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 they also provide the ratios proportions of meat, fat and salt that will allow anyone to create as much or as little of each dish as desired. This 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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Brian Polcyn is the former chef/owner of Forest Grill and Five Lakes Grill, among other Detroit-area restaurants, and a professor of charcuterie at SchoolCraft College in Livonia, Michigan. Michael Ruhlman has written and coauthored many bestsellers, among them The French Laundry Cookbook and Ratio. He lives in Cleveland Heights, Ohio.