Pâté, Confit, Rillette

Although I have formed my culinary style on progressive thinking cuisine, I find the most inspiration within the technical expertise required to execute traditional dishes. With Chef Polcyn's knowledge and experience in crafting these classics and Michael Ruhlman's ability to articulate the magic into words, this book shows us the timeless nature, both past and future, of the art of charcuterie.--Grant Achatz An essential, much-needed book about a branch of gastronomy that has been amazingly neglected in America until recently, even by the best-known culinary schools.--Jacques P pin, from the Foreword A hymn to extreme scrumptiousness. A how-to to make some of the greatest, trickiest foods you will have ever have the privilege to put in your mouth. I love this book. It is a food fanatic's dream. I want to make every recipe in it.--Bill Buford, author of Heat Brian Polcyn is a scrapper! A great chef and teacher as well. He can turn 'scraps' to gold like a wizard. Brian and Michael have put together a book of craftsmanship, creativity and fun. Making charcuterie as easy and understandable as one potato, two potato......terrine (p. 86)! (And I should know, because I took his class.) Thank you both for the inspiration.--Chef David Burke A very inspiring collection of recipes from Michael Ruhlman and Brian Polcyn. The collection not only highlights the unique and specialized craft of charcuterie but also demystifies classic and modern techniques that make beautiful and delicious terrines, p t s, and confit.--Eric Ripert, chef and co-owner of Le Bernardin The recipes may require work, but the authors of this excellent volume take good care to thoroughly explain each step. Meat-loving cooks looking for a challenge will delight in this expert volume.