Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie
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- 20,99 €
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- 20,99 €
Descripción editorial
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 croûte, 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.
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Polcyn, chef and owner of several Detroit restaurants, once again teams with Ruhlman (Charcuterie and Salami) to dive deep into charcuterie. "A great p t is a representation of the heights of culinary craftsmanship and excellence," the authors note, and even home cooks can make their own with only "a good grinder and good food processors, both with very sharp blades." The authors begin with their master p t recipe the duck p t en terrine a three-page recipe that takes two days to prepare and includes a pound of duck, fresh duck livers, pork back fat, heavy cream, and pistachios. From there, the authors move on to other terrines and gelees, with a curried chicken liver terrine and a gelee of lobster and leeks. Mousses get their due with a traditional smoked salmon mousse, as well as spuma di mortadella a foam made with mortadella, heavy cream, and nutmeg. A chapter on foie gras opens with the traditional foie gras au torchon (which Polcyn learned while working at the French Laundry); and an entire chapter on making crusts includes a recipe for rabbit p t en cro te that calls for 27 ingredients. The recipes may require work, but the authors of this excellent volume take good care to thoroughly explain each step. Meat-loving cooks looking for a challenge will delight in this expert volume.
