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Pate, Confit, Rillette
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About the Author

Brian Polcyn is the former chef/owner of Forest Grill and Five Lakes Grill, among other Detroit-area restaurants, and a professor of charcuterie at SchoolCraft College in Livonia, Michigan. Michael Ruhlman has written and coauthored many bestsellers, among them The French Laundry Cookbook and Ratio. He lives in Cleveland Heights, Ohio.

Reviews

A very inspiring collection of recipes from Brian Polcyn and Michael Ruhlman. 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, pates, and confits.--Eric Ripert
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 hymn to extreme scrumptiousness. A how-to for making 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
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.
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 Pepin, from the Foreword

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