{"title":"Brian Polcyn","description":"\u003cp\u003eExplore the mouth-watering world of charcuterie and cured meats with the celebrated chef and author, Brian Polcyn. Known for his remarkable culinary skills and expertise in traditional meat preservation techniques, Polcyn has co-authored a collection of books that are essential for any cooking enthusiast.\u003c\/p\u003e\n\n\u003cp\u003eImmerse yourself in the art of \u003cem\u003eCharcuterie\u003c\/em\u003e, where you will learn time-honoured methods of curing and smoking meats. Delve into the savoury delights of \u003cem\u003eMeat Pies\u003c\/em\u003e, \u003cem\u003ePâté\u003c\/em\u003e, \u003cem\u003eConfit\u003c\/em\u003e, and \u003cem\u003eRillette\u003c\/em\u003e—each book offering a unique perspective on crafting delicious, homemade delicacies. Explore flavours from around the world with \u003cem\u003eSalumi\u003c\/em\u003e, diving into the rich tradition of Italian cured meats.\u003c\/p\u003e\n\n\u003cp\u003eThis collection isn't just about recipes; it's a journey into the histories and techniques that have shaped these delectable forms of culinary art. Whether you're a seasoned chef or a novice cook, Brian Polcyn's books in the Cooking \u0026amp; Food category provide insightful, educational, and engaging guides to mastering the art of meat preparation. Discover the joy of charcuterie with Brian Polcyn's expertly-crafted culinary wisdom.\u003c\/p\u003e","products":[{"product_id":"charcuterie-by-michael-ruhlman-9780393240054","title":"Charcuterie","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003e\u003cem\u003eCharcuterie\u003c\/em\u003e exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and beyond, of curing meats and making sausage, pâtés, and confits. \u003cem\u003eCharcuterie: Revised and Updated\u003c\/em\u003e will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft.\u003c\/p\u003e\n\n\u003cp\u003eEarly in his career, food writer Michael Ruhlman had his first taste of duck confit. The experience \"became a fascination that transformed into a quest\" to understand the larger world of food preservation, called charcuterie, once a critical factor in human survival. He wondered why its methods and preparations, which used to keep communities alive and allowed for long-distance exploration, had been almost forgotten. Along the way, he met Brian Polcyn, who had been surrounded with traditional and modern charcuterie since childhood. \"My Polish grandma made kielbasa every Christmas and Easter,\" he told Ruhlman. At the time, Polcyn was teaching butchery at Schoolcraft College outside Detroit.\u003c\/p\u003e\n\n\u003cp\u003eRuhlman and Polcyn teamed up to share their passion for cured meats with a wider audience. The rest is culinary history. \u003cem\u003eCharcuterie: Revised and Updated\u003c\/em\u003e is organised into chapters on key practices: salt-cured meats like pancetta, dry-cured meats like salami and chorizo, forcemeats including pâtés and terrines, and smoked meats and fish. Readers will find all the classic recipes: duck confit, sausages, prosciutto, bacon, pâté de campagne, and knackwurst, among others. Ruhlman and Polcyn also expand on traditional mainstays, offering recipes for hot- and cold-smoked salmon; shrimp, lobster, and leek sausage; and grilled vegetable terrine. All these techniques make for a stunning addition to a contemporary menu.\u003c\/p\u003e\n\n\u003cp\u003eThoroughly instructive and fully illustrated, this updated edition includes seventy-five detailed line drawings that guide the reader through all the techniques. With new recipes and revised sections to reflect the best equipment available today, \u003cem\u003eCharcuterie: Revised and Updated\u003c\/em\u003e remains the undisputed authority on charcuterie.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"John Wiley and Sons Ltd","offers":[{"title":"Default Title","offer_id":46796134482156,"sku":"9780393240054","price":75.99,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/27567213482327.jpg?v=1757081501"},{"product_id":"salumi-by-michael-ruhlman-9780393068597","title":"Salumi","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eMichael Ruhlman and Brian Polcyn inspired a revival of artisanal sausage making and bacon curing with their surprise hit, \u003cem\u003eCharcuterie\u003c\/em\u003e. Now they delve deep into the Italian side of the craft with \u003cem\u003eSalumi\u003c\/em\u003e, a book that explores and simplifies the recipes and techniques of dry curing meats.\u003c\/p\u003e\n\n\u003cp\u003eAs the sources and methods of making our food have become a national discussion, an increasing number of cooks and professional chefs long to learn fundamental methods of preparing meats in the traditional way. Ruhlman and Polcyn give recipes for the eight basic products in Italy's pork salumi repertoire: guanciale, coppa, spalla, lardo, lonza, pancetta, prosciutto, and salami, and they even show us how to butcher a hog in the Italian and American ways.\u003c\/p\u003e\n\n\u003cp\u003eThis book provides a thorough understanding of salumi, with 100 recipes and illustrations of the art of ancient methods made modern and new.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Unknown","offers":[{"title":"Default Title","offer_id":46796697633004,"sku":"9780393068597","price":75.99,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/0aafa8e67032219bae4e2455e6f19773.jpg?v=1757141525"},{"product_id":"meat-pies-by-michael-ruhlman-9780393541717","title":"Meat Pies","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eWhen it comes to American cooking, no chef-writer duo is more revered than Chef Brian Polcyn and Michael Ruhlman. In their new cookbook, \u003cem\u003eMeat Pies\u003c\/em\u003e, they cover the fundamentals of meat, seafood, and vegetable concoctions topped with, enclosed in, or wrapped in dough.\u003c\/p\u003e\n\n\u003cp\u003eAfter teaching readers the basics of what they need to get started, including necessary equipment and the all-important moisture barrier (to avoid soggy crusts), Polcyn and Ruhlman divide their pies into neat categories:\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e+ Pot Pies\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e+ Hand-Raised Pies\u003c\/strong\u003e, designed to be eaten at room temperature\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e+ Rolled Raised Pies\u003c\/strong\u003e, in which the dough is wrapped around a filling and simply baked\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e+ Tarts and Galettes\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e+ Double-Crusted Pies\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e+ Turnovers\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e+ Vol-au-Vents\u003c\/strong\u003e, or mini tarts with filling added after baking\u003c\/p\u003e\n\n\u003cp\u003eThis structure allows the home cook to master the dough and form required for the recipes as written—and also encourages invention, creativity, and discovery. Most pies will pair well with a sauce; others will work with the recipes for all-purpose sides and condiments. Featured recipes range from a deeply comforting Beef Short Rib and Vegetable Pot Pie to an elegant Mediterranean Vegetable Pie wrapped in crispy dough to a Cumberland-Style Sausage Roll with origins that date back five hundred years.\u003c\/p\u003e\n\n\u003cp\u003eModern preparations play with flavour without piling on the fat, as in The Best Mushroom Tart; a Fish Pot Pie topped with a potato crust; and the dramatic Chicken Sheet Pan Pie with bacon, roasted garlic, and fresh herbs.\u003c\/p\u003e\n\n\u003cp\u003eInformed by Polcyn's decades of award-winning cooking and teaching, and brought to life by Ruhlman's engaging prose, \u003cem\u003eMeat Pies\u003c\/em\u003e presents an innovative and exciting guide to an ancient craft.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Unknown","offers":[{"title":"Default Title","offer_id":46998485237996,"sku":"9780393541717","price":75.99,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/2498053482328.jpg?v=1763217558"},{"product_id":"pate-confit-rillette-by-brian-polcyn-9780393634310","title":"Pâté, Confit, Rillette","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eIn \u003cem\u003ePâté, Confit, Rillette\u003c\/em\u003e, 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 flavourful than a slice of pâté de foie gras, especially when it's spread onto crusty bread. Anyone lucky enough to have been treated to a duck confit, poached and preserved in its own fat, or a pâté en croûte, knows they're impossible to resist.\u003c\/p\u003e\n\n\u003cp\u003eAnd yet, pâtés, confits, rillettes, and similar dishes featured in this book were developed in the pursuit of frugality. Butchers who didn't want to waste a single piece of the animals they slaughtered could use these dishes to serve and preserve them. In so doing, they founded a tradition of culinary alchemy that transformed lowly cuts of meat into culinary gold.\u003c\/p\u003e\n\n\u003cp\u003ePolcyn and Ruhlman begin with crucial instructions about how to control temperature and select your ingredients to ensure success, and quickly move on to master recipes, offering the fundamental ratios of fat, meat, and seasoning, which will allow chefs to easily make their own variations. The recipes that follow span traditional dishes and modern inventions, featuring a succulent chicken terrine embedded with sautéed mushrooms and flecked with bright green herbs; modern rillettes of shredded salmon and whitefish; classic confits of duck and goose; and a vegetarian layered potato terrine.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003ePâté, Confit, Rillette\u003c\/em\u003e is \u003cem\u003ethe\u003c\/em\u003e book to reach for when a cook or chef intends to explore these timeless techniques, both the fundamentals and their nuances, and create exquisite food.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Unknown","offers":[{"title":"Default Title","offer_id":46998549528812,"sku":"9780393634310","price":71.99,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/3423983482328.jpg?v=1763220427"}],"url":"https:\/\/bookhero.pro\/collections\/brian-polcyn.oembed","provider":"Book Hero","version":"1.0","type":"link"}