Pate, Confit, Rillette

Brian Polcyn with Michael Ruhlman

We couldn’t resist stocking the latest title by legendary charcuterie authors Polcyn and Ruhlman (Salumi, Charcuterie: The Craft of Salting, Smoking and Curing). This resource provides a comprehensive guide to the most elegant and accessible branch of the charcuterie tradition.   The recipes have been developed in the pursuit of frugality i.e. a zero waste approach to using every single part of a slaughtered animal. It begins with crucial instructions on how to temperature control, select ingredients and determine fundamental ratios of fat and spices to ensure success. Recipes include a Terrine Bordelaise, classic Pork Pate and a chicken and wild mushroom terrine.