Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie by Brian Polcyn, Michael Ruhlman
Requirements: .ePUB reader, 12 mb
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.
Genre: Non-Fiction > Food & Drink
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