Audio gratuit pour les
最終更新：
ojyzekughuwh 2021年03月13日(土) 15:01:30履歴
Pate, Confit, Rillette: Recipes from the Craft of Charcuterie
Brian Polcyn, Michael Ruhlman
ISBN: 9780393634310 | 256 pages | 7 Mb
======================================================
Download Link: DOWNLOAD
======================================================
Pate, Confit, Rillette: Recipes from the Craft of Charcuterie 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.
バイ
Brian Polcyn, Michael Ruhlman
ISBN: 9780393634310 | 256 pages | 7 Mb
======================================================
Download Link: DOWNLOAD
======================================================
Pate, Confit, Rillette: Recipes from the Craft of Charcuterie Brian Polcyn, Michael Ruhlman
Publisher: Norton, W. W. & Company, Inc.
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.
More eBooks:: Download free pdf ebooks online Radically Happy: A User's Guide to the Mind by Phakchok Rinpoche, Erric Solomon, Julian Pang, Daniel Goleman, Tara Bennett-Goleman 9781611805277 (English literature) pdf, Text books free download Falso: Como las mentiras estan haciendo a los pobres y a la clase media mas pobres / FAKE: Fake Money, Fake Teachers, Fake Assets PDB ePub PDF site,
バイ
コメントをかく