Main Pâté, confit, rillette: recipes from the craft of charcuterie
Pâté, confit, rillette: recipes from the craft of charcuterie cover

Pâté, confit, rillette: recipes from the craft of charcuterie

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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.;"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.
Request Code : ZLIBIO2743633
Categories:
Year:
2019
Edition:
First edition
Publisher:
W. W. Norton & Company Inc
Language:
English
Pages:
251 pages : color illustrations, 27 cm
ISBN 10:
0393634310
ISBN 13:
9780393634327
ISBN:
9780393634310,9780393634327,0393634310

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