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P?t?, Confit, Rillette: Recipes from the Craft of Charcuterie

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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 ...

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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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