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

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

作者:Brian Polcyn 
出版日期:2019-05-14
型式價格供應商所屬目錄
電子書
$ 806
樂天KOBO 樂天KOBO
肉品與乳製品
圖書介紹 - 資料來源:樂天KOBO   評分:      
圖書名稱:Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie

The best-selling team behind Charcuterie and Salumi further deepens our understanding of a venerable craft.

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.

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