Paté, Confit, Rillette - Brian Polcyn, Michael Ruhlman
In P t , 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…
Specifikacia Paté, Confit, Rillette - Brian Polcyn, Michael Ruhlman
In P t , 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 p t 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 p t en croute, knows they're impossible to resist.And yet, p t s, 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
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