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Название: Pate, Confit, Rillette: Recipes from the Craft of Charcuterie
Автор: Brian Polcyn, Michael Ruhlman
Издательство: W. W. Norton & Company
Год: 2019
Формат: EPUB
Размер: 13 Мб
Язык: английский / English
The best-selling team behind Charcuterie and Salumi further deepens our understanding of a venerable craft. In Pate, 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 pate 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 pate en croute, knows they’re impossible to resist. And yet, pates, 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.
Автор: Brian Polcyn, Michael Ruhlman
Издательство: W. W. Norton & Company
Год: 2019
Формат: EPUB
Размер: 13 Мб
Язык: английский / English
The best-selling team behind Charcuterie and Salumi further deepens our understanding of a venerable craft. In Pate, 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 pate 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 pate en croute, knows they’re impossible to resist. And yet, pates, 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.