Pate, Confit, RilletteAn instant classic, Pt, Confit, Rillette will delight chefs and home cooks eager for knowledge of the most accessible charcuterie. Beginning with the basic principles of how and why these preparations work, Brian Polcyn and Michael Ruhlman include recipes both surprising and delicious, such as a succulent chicken terrine embedded with sauteed mushrooms and flecked with bright green herbs; modern rillettes of shredded salmon and whitefish; classic