{"product_id":"pate-confit-rillette-recipes-from-the-craft-of-charcuterie","title":"Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie","description":"\u003cp\u003eIn \u003cem\u003eP?t?, Confit, Rillette\u003c\/em\u003e, 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 cro?te, knows they're impossible to resist.\u003c\/p\u003e\u003cp\u003eAnd yet, p?t?s, 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.\u003c\/p\u003e\u003cp\u003ePolcyn 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 saut?ed 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.\u003c\/p\u003e\u003cp\u003e \u003cem\u003eP?t?, Confit, Rillette\u003c\/em\u003e is \u003cem\u003ethe\u003c\/em\u003e 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.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003ePolcyn, Brian:\u003c\/i\u003e\u003c\/b\u003e - \u003cstrong\u003eBrian Polcyn\u003c\/strong\u003e is the former chef\/owner of Forest Grill and Five Lakes Grill, among other Detroit-area restaurants, and he is a professor of charcuterie at Schoolcraft College in Michigan.\u003cb\u003e\u003ci\u003eRuhlman, Michael:\u003c\/i\u003e\u003c\/b\u003e - \u003cstrong\u003eMichael Ruhlman\u003c\/strong\u003e has written and coauthored many bestsellers, among them \u003cem\u003eThe Soul of a Chef\u003c\/em\u003e, \u003cem\u003eThe French Laundry Cookbook\u003c\/em\u003e, \u003cem\u003eRatio\u003c\/em\u003e, and other books. He lives in New York City and Providence, Rhode Island, with his wife, Ann Hood.","brand":"W. W. Norton \u0026 Company","offers":[{"title":"Default Title","offer_id":50514118410514,"sku":"9780393634310","price":28.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/4771\/8930\/files\/img_db80d509-4049-492a-8476-0589edcf7612.jpg?v=1730973506","url":"https:\/\/surprise-castle.myshopify.com\/products\/pate-confit-rillette-recipes-from-the-craft-of-charcuterie","provider":"Surprise Castle","version":"1.0","type":"link"}