Pâté, confit, rillette : recipes from the craft of charcuterie
(Book)

Book Cover
Average Rating
Contributors
Ruhlman, Michael, 1963- author.
Pépin, Jacques, writer of foreword.
Published
New York : W. W. Norton & Company, 2019.
Status
Non-Fiction - 2nd Floor
641.664 Polcyn
1 available

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LocationCall NumberStatus
Non-Fiction - 2nd Floor641.664 PolcynAvailable

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More Details

Published
New York : W. W. Norton & Company, 2019.
Format
Book
Physical Desc
251 pages : color illustrations, 26 cm
Language
English

Notes

General Note
Foreword statement from cover.
General Note
Includes index.
Description
"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" --Amazon.com.

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Citations

APA Citation, 7th Edition (style guide)

Polcyn, B., Ruhlman, M., & Pépin, J. (2019). Pâté, confit, rillette: recipes from the craft of charcuterie (First edition.). W. W. Norton & Company.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Polcyn, Brian, Michael Ruhlman and Jacques, Pépin. 2019. Pâté, Confit, Rillette: Recipes From the Craft of Charcuterie. W. W. Norton & Company.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Polcyn, Brian, Michael Ruhlman and Jacques, Pépin. Pâté, Confit, Rillette: Recipes From the Craft of Charcuterie W. W. Norton & Company, 2019.

MLA Citation, 9th Edition (style guide)

Polcyn, Brian,, Michael Ruhlman, and Jacques Pépin. Pâté, Confit, Rillette: Recipes From the Craft of Charcuterie First edition., W. W. Norton & Company, 2019.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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