Pâté, Confit, Rillette
Recipes From the Craft of CharcuterieBook - 2019
"In Pâté, 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 pâté de foie gras, especially when it's spread onto crusty bread." -- Description provided by publisher.
Publisher: New York : W. W. Norton & Company Independent Publishers since 1923, 
Edition: First edition
Copyright Date: ©2019
Branch Call Number: 641.664 Po
Characteristics: 251 pages : color illustrations, 26 cm