Criar uma Loja Virtual Grátis


Total de visitas: 155657

Download free ebooks in pdb format Pate, Confit,

Download free ebooks in pdb format Pate, Confit,

Pate, Confit, Rillette: Recipes from the Craft of Charcuterie by Brian Polcyn, Michael Ruhlman

Download free ebooks in pdb format Pate, Confit, Rillette: Recipes from the Craft of Charcuterie  9780393634310 English version by Brian Polcyn, Michael Ruhlman


Download Pate, Confit, Rillette: Recipes from the Craft of Charcuterie PDF

  • Pate, Confit, Rillette: Recipes from the Craft of Charcuterie
  • Brian Polcyn, Michael Ruhlman
  • Page: 256
  • Format: pdf, ePub, mobi, fb2
  • ISBN: 9780393634310
  • Publisher: Norton, W. W. & Company, Inc.

Download Pate, Confit, Rillette: Recipes from the Craft of Charcuterie




Download free ebooks in pdb format Pate, Confit, Rillette: Recipes from the Craft of Charcuterie 9780393634310 English version by Brian Polcyn, Michael Ruhlman

Overview

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.



Links: Descargas gratuitas de libros Kindle QUE EL FIN DEL MUNDO TE PILLE DE RISAS 9788420434537 read book, Free pdf download ebooks Quit Like a Millionaire: No Gimmicks, Luck, or Trust Fund Required English version by Kristy Shen, Bryce Leung, JL Collins 9780525538691 PDF MOBI read pdf, Free epub books download for mobile Nothing Fancy: Unfussy Food for Having People Over CHM FB2 by Alison Roman in English read book, Free mp3 audible book downloads Consumer Culture Theory by Eric J. Arnould, Craig J. Thompson 9781526420725 read pdf,