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Pâté, confit, rillette : recipes from the craft of charcuterie / Brian Polcyn with Michael Ruhlman ; foreword by Jacques Pépin

Author
Polcyn, Brian
Published
New York : W. W. Norton & Company Independent Publishers since 1923, [2019]
Edition
First edition.
Physical Description
251 pages : color illustrations ; 26 cm
Additional Creators
Ruhlman, Michael, 1963- and Pépin, Jacques

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Contents
Part 1: Pate en Terrine -- Master pate Recipes -- Meat, Seafood, and Vegetable Pates -- Part 2: Mousse -- Part 3: Foie gras -- Part 4: Crust -- Part 5: The Mighty Confit -- Part 6: Rillettes -- Part 7: Charcuterie Specialties -- Part 8: Condiments.
Summary
"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" --Amazon.com.
Subject(s)
Genre(s)
ISBN
9780393634310 (hardcover)
0393634310 (hardcover)
Note
Foreword statement from cover.
Includes index.
View MARC record | catkey: 27686731