Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie (Brian Polcyn, Michael Ruhlman) Bistro or botanical water

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together with detailed explanations of how they source

A charming volume of pre-war recipes for the French home: veal in pastry

Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie (Brian Polcyn, Michael Ruhlman) Bistro or botanical waterIn Pt, 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 pt de foie gras, especially when its spread onto crusty bread. Anyone lucky enough to have been treated to a duck confit, poached and preserved in its own fat, or a pt en croute, knows theyre impossible to resist. And yet, pts,