Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie - Rilegato

Polcyn, Brian

Rilegato

ISBN 10: 0393634310 ISBN 13: 9780393634310

Casa editrice: W W Norton & Co Inc, 2019

Riassunto

Pâté, Confit, RilletteAnd 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, Rillettethe

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Informazioni sull'autore

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.

Dettagli dell'edizione

• Editore: W W Norton & Co Inc
• Data di pubblicazione: 2019
• Lingua: Inglese
• ISBN 10: 0393634310
• ISBN 13: 9780393634310
• Rilegatura: Copertina rigida
• Numero di pagine: 251
• Contatto del produttore: non disponibile
• Persona responsabile: Nachyta Pederzini; 0039 0516047011; n.pederzini@terminaldistribuzione.com; ; Via Bruno Buozzi, 24/26,; Granarolo dell'Emilia BO,; 40057; Italia