ISBN: 9780393634310 - Pate, Confit, Rillette: Recipes from the Craft of Charcuterie (20 results)
- Hardcover
Seller: INDOO, Avenel, NJ, U.S.A.INDOO
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- Hardcover
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hardcover. Condition: New. Brand new book, sourced directly from publisher. Dispatch time is 24-48 hours from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely.
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- Hardcover
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Seller: Majestic Books, Hounslow, United KingdomMajestic Books
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Condition: New. pp. 256.
- Hardcover
Seller: Kennys Bookshop and Art Galleries Ltd., Galway, GY, IrelandKennys Bookshop and Art Galleries Ltd.
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- Hardcover
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- Hardcover
Seller: Rarewaves.com USA, London, LONDO, United KingdomRarewaves.com USA
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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 sauteed 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: Revaluation Books, Exeter, United KingdomRevaluation Books
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Hardcover. Condition: Brand New. 256 pages. 10.00x8.50x0.75 inches. In Stock.
- Hardcover
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- Hardcover
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Condition: New. pp. 256.
- Hardcover
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Condition: New. In English.
- Hardcover
Seller: Revaluation Books, Exeter, United KingdomRevaluation Books
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Hardcover. Condition: Brand New. 256 pages. 10.00x8.50x0.75 inches. In Stock.
- Hardcover
Seller: THE SAINT BOOKSTORE, Southport, United KingdomTHE SAINT BOOKSTORE
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Hardback. Condition: New. New copy - Usually dispatched within 3 working days.
- Hardcover
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Language: English
Published by Blue Guides Limited Of London Mai 2019, 2019
- Hardcover
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
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Buch. Condition: Neu. Neuware - 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 sauteed 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: moluna, Greven, Germanymoluna
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Condition: New. The best-selling team behind Charcuterie deepens our understanding of an ancient craft.Über den AutorBrian Polcyn has owned and operated many of Detroit s finest restaurants. He has served on the full-time facul.
- Hardcover
Seller: preigu, Osnabrück, Germanypreigu
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Buch. Condition: Neu. Pâté, Confit, Rillette | Recipes from the Craft of Charcuterie | Brian Polcyn | Buch | Einband - fest (Hardcover) | Englisch | 2019 | Blue Guides Limited of London | EAN 9780393634310 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu. …
- Hardcover
Seller: Rarewaves.com UK, London, United KingdomRarewaves.com UK
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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 sauteed 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.…
