CookBook Event with Brian Polcyn & Michael Ruhlman

  Click HERE for free tickets to this unique event focusing on charcuterie with the chef/authors! Complimentary samples from the cookbook will be included for attendees.

The best-selling team behind Charcuterie and Salumi further deepens our understanding of a venerable craft.

In Pâté, Confit, Rillette, Brian Polcyn and Micahel 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, pached and preserved in its own fat, or a pâté en croute , know 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.

Brian Polcyn 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.

Michael Ruhlman has written and coauthored many bestsellers, among them The Soul of a Chef, The French Laundry Cookbook, Ratio, and other books. He lives in New York City and Providence, Rhode Island, with his wife, Ann Hood

Event date: 
Sunday, May 19, 2019 - 6:00pm
Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie Cover Image
$39.95
ISBN: 9780393634310
Availability: Usually Ships in 1-5 Days
Published: W. W. Norton & Company - May 14th, 2019