ISBN: 9780393634310 - pâté, confit, rillette - recipes from the craft of charcuterie (15 Ergebnisse)

Zustand: New. Brand New.

Zustand: New.

HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Zustand: New. pp. 256.

Zustand: new.

Hardback. Zustand: 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. Zustand: Brand New. 256 pages. 10.00x8.50x0.75 inches. In Stock.

Zustand: New.

Zustand: New. pp. 256.

Hardcover. Zustand: Brand New. 256 pages. 10.00x8.50x0.75 inches. In Stock.

Hardback. Zustand: New. New copy - Usually dispatched within 3 working days.

Zustand: New. The best-selling team behind Charcuterie deepens our understanding of an ancient craft.&Uumlber den AutorBrian Polcyn has owned and operated many of Detroit s finest restaurants. He has served on the full-time facul.

Buch. Zustand: 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.…

Buch. Zustand: 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. …

Hardback. Zustand: 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.…