Read Anywhere and on Any Device!

Subscribe to Read | $0.00

Join today and start reading your favorite books for Free!

Create Free Account

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

Michael Ruhlman

4.4/5 ( ratings)

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. Anyone lucky enough to have been treated to a duck confit, poached and preserved in its own fat, or a pâté en croute, knows they’re impossible to resist.

And 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, Rillette 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.

Pages: 256

Format: Hardcover

Publisher: W. W. Norton Company

Release: May 14, 2019

ISBN: 0393634310

ISBN 13: 9780393634310

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

Michael Ruhlman

4.4/5 ( ratings)

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. Anyone lucky enough to have been treated to a duck confit, poached and preserved in its own fat, or a pâté en croute, knows they’re impossible to resist.

And 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, Rillette 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.

Pages: 256

Format: Hardcover

Publisher: W. W. Norton Company

Release: May 14, 2019

ISBN: 0393634310

ISBN 13: 9780393634310

More books from Michael Ruhlman

The Making of a Chef: Mastering Heat at the Culinary Institute of America

Ratio: The Simple Codes Behind the Craft of Everyday Cooking

The Soul of a Chef: The Journey Toward Perfection

Charcuterie: The Craft of Salting, Smoking, and Curing

4.3/5 ( ratings)

Grocery: The Buying and Selling of Food in America

3.7/5 ( ratings)

Ruhlman's Twenty: The Ideas and Techniques that Will Make You a Better Cook

4.1/5 ( ratings)

The Reach of a Chef: Beyond the Kitchen

3.8/5 ( ratings)

The Elements of Cooking: Translating the Chef's Craft for Every Kitchen

3.9/5 ( ratings)

Walk on Water: The Miracle of Saving Children's Lives

4.1/5 ( ratings)

Michael Symon's Live to Cook: Recipes and Techniques to Rock Your Kitchen

4.2/5 ( ratings)

Egg: A Culinary Exploration of the World's Most Versatile Ingredient

4.1/5 ( ratings)

Salumi: The Craft of Italian Dry Curing

4.3/5 ( ratings)

A Return to Cooking

4.2/5 ( ratings)

Ad Hoc at Home

4.2/5 ( ratings)

JGV: A Life in 12 Recipes

4.2/5 ( ratings)

Generation Lost China Under the Cultural

4.2/5 ( ratings)

Ruhlman's How to Saute: Foolproof Techniques and Recipes for the Home Cook

4.2/5 ( ratings)

House: A Memoir

4.2/5 ( ratings)

Rate this book!

Write a review?