9780393634310 - Pate, Confit, Rillette: Recipes from the Craft of Charcuterie by Brian Polcyn; Michael Ruhlman (37 results)
- Hardcover
Seller: World of Books (was SecondSale), Montgomery, IL, U.S.A.World of Books (was SecondSale)
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£ 15.14
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Condition: Good. Good condition ex-library book with usual library markings and stickers.
- Hardcover
Seller: Bellwetherbooks, McKeesport, PA, U.S.A.Bellwetherbooks
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£ 12.08
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hardcover. Condition: Very Good. Very Good Condition - May show some limited signs of wear and may have a remainder mark. Pages and dust cover are intact and not marred by notes or highlighting.
- Hardcover
Seller: Bellwetherbooks, McKeesport, PA, U.S.A.Bellwetherbooks
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hardcover. Condition: Fine. LIKE NEW!!! Has a red or black remainder mark on bottom/exterior edge of pages.
- Hardcover
Seller: -OnTimeBooks-, Phoenix, AZ, U.S.A.-OnTimeBooks-
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Condition: very_good. Gently read. May have name of previous ownership, or ex-library edition. Binding tight; spine straight and smooth, with no creasing; covers clean and crisp. Minimal signs of handling or shelving. 100% GUARANTEE! Shipped with delivery confirmation, if you're not satisfied with purchase please return item! Sh…ips USPS Media Mail.
- Hardcover
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- Hardcover
Seller: Lakeside Books, Benton Harbor, MI, U.S.A.Lakeside Books
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Condition: New. Brand New! Not Overstocks or Low Quality Book Club Editions! Direct From the Publisher! We're not a giant, faceless warehouse organization! We're a small town bookstore that loves books and loves it's customers! Buy from Lakeside Books.
- Hardcover
Seller: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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- Hardcover
Seller: California Books, Miami, FL, U.S.A.California Books
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- Hardcover
Seller: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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Condition: As New. Unread book in perfect condition.
- Hardcover
Seller: Grand Eagle Retail, Bensenville, IL, U.S.A.Grand Eagle Retail
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£ 29.92
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Hardcover. Condition: new. Hardcover. 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 bre…ad. 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. 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 sauteed 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. Pate, 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. The best-selling team behind Charcuterie deepens our understanding of an ancient craft. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
- Hardcover
Seller: Rarewaves USA, OSWEGO, IL, U.S.A.Rarewaves USA
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£ 33.83
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Hardback. Condition: New. Pâté, Confit, Rillette will delight chefs and home cooks eager for knowledge of charcuterie. Beginning with the basic principles of how and why these preparations work, Brian Polcyn and Michael Ruhlman include recipes both surprising and delicious, such as a succlent chicken terrine embedded with sautee…d mushrooms; moden rillettes of shredded salmon and white fish; classic confits of duck and goose; and a vegetarian layered potato terrine.Part of the charcuterie mandate is using the entire animal and an avoidance of waste so the authors provide the ratios that will allow anyone to create as much or as little of each dish as desired. This is the book for when a cook intends to explore these timeless techniques and create exquisite food.
- Hardcover
Seller: Greener Books, London, , United KingdomGreener Books
Contact seller4-star sellerCondition: Used - Very good
£ 19.72
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Hardcover. Condition: Used; Very Good. **SHIPPED FROM UK** We believe you will be completely satisfied with our quick and reliable service. All orders are dispatched as swiftly as possible! Buy with confidence! Greener Books.
- Hardcover
Seller: PBShop.store UK, Fairford, GLOS, United KingdomPBShop.store UK
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£ 29.44
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HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.
- Softcover
Seller: WorldofBooks, Goring-By-Sea, WS, United KingdomWorldofBooks
Contact seller5-star sellerCondition: Used - Very good
£ 30.02
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Paperback. Condition: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.
- Hardcover
Seller: Russell Books, Victoria, BC, CanadaRussell Books
Contact seller5-star sellerCondition: New
£ 24.85
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Hardcover. Condition: New. Special order direct from the distributor.
- Hardcover
Seller: Majestic Books, Hounslow, , United KingdomMajestic Books
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£ 34.27
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Condition: New. pp. 256.
- Hardcover
Seller: Rarewaves.com USA, London, LONDO, United KingdomRarewaves.com USA
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£ 42.36
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Hardback. Condition: New. Pâté, Confit, Rillette will delight chefs and home cooks eager for knowledge of charcuterie. Beginning with the basic principles of how and why these preparations work, Brian Polcyn and Michael Ruhlman include recipes both surprising and delicious, such as a succlent chicken terrine embedded with sautee…d mushrooms; moden rillettes of shredded salmon and white fish; classic confits of duck and goose; and a vegetarian layered potato terrine.Part of the charcuterie mandate is using the entire animal and an avoidance of waste so the authors provide the ratios that will allow anyone to create as much or as little of each dish as desired. This is the book for when a cook intends to explore these timeless techniques and create exquisite food.
- Hardcover
Seller: Brook Bookstore On Demand, Napoli, NA, ItalyBrook Bookstore On Demand
Contact seller3-star sellerCondition: New
£ 34.02
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Condition: new.
- Hardcover
Seller: GreatBookPricesUK, Woodford Green, United KingdomGreatBookPricesUK
Contact seller5-star sellerCondition: New
£ 28.75
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Condition: New.
- Hardcover
Seller: Kennys Bookshop and Art Galleries Ltd., Galway, GY, IrelandKennys Bookshop and Art Galleries Ltd.
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£ 35.88
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Condition: New. 2019. Hardcover. . . . . .
- Hardcover
Seller: Chiron Media, Wallingford, , United KingdomChiron Media
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hardcover. Condition: New.
- Hardcover
Seller: Revaluation Books, Exeter, , United KingdomRevaluation Books
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£ 31.99
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Hardcover. Condition: Brand New. 256 pages. 10.00x8.50x0.75 inches. In Stock.
- Hardcover
Seller: Ria Christie Collections, Uxbridge, United KingdomRia Christie Collections
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Condition: New. In.
- Hardcover
Seller: GreatBookPricesUK, Woodford Green, United KingdomGreatBookPricesUK
Contact seller5-star sellerCondition: Used - As new
£ 33.82
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Condition: As New. Unread book in perfect condition.
- Hardcover
Seller: Kennys Bookstore, Olney, MD, U.S.A.Kennys Bookstore
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Condition: New. 2019. Hardcover. . . . . . Books ship from the US and Ireland.
- Hardcover
Seller: Books Puddle, New York, NY, U.S.A.Books Puddle
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Condition: New. pp. 256.
- Hardcover
Seller: Revaluation Books, Exeter, , United KingdomRevaluation Books
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£ 39.78
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Hardcover. Condition: Brand New. 256 pages. 10.00x8.50x0.75 inches. In Stock.
- Hardcover
Seller: Biblios, frankfurt am main, HESSE, GermanyBiblios
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£ 46.60
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Condition: New. pp. 256.
- Hardcover
Seller: THE SAINT BOOKSTORE, Southport, , United KingdomTHE SAINT BOOKSTORE
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£ 35.90
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Hardback. Condition: New. New copy - Usually dispatched within 4 working days.
- Hardcover
Seller: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller
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£ 41.21
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Hardcover. Condition: new. Hardcover. 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 bre…ad. 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. 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 sauteed 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. Pate, 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. The best-selling team behind Charcuterie deepens our understanding of an ancient craft. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
