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

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Pate, Confit, Rillette will delight chefs and home cooks eager for knowledge of charcuterie. Beginning with the basic principles of how and why these preparations work, Brian Polcyn and Michael Ruhlman include recipes both surprising and delicious, such as a succlent chicken terrine embedded with sauteed mushrooms; moden rillettes of shredded salmon and white fish; classic confits of duck and goose; and a vegetarian layered potato terrine. Part of the charcuterie mandate is using the entire animal and an avoidance of waste ...

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ISBN:

0393634310

/ ISBN-13:

9780393634310

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Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie
2019, W. W. Norton & Company

ISBN-13: 9780393634310

Hardcover

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