Charcuterie: Pâtés, Terrines, Savory Pies: Recipes and Techniques from the Ferrandi School of Culinary Arts
Charcuterie: Pâtés, Terrines, Savory Pies: Recipes and Techniques from the Ferrandi School of Culinary Arts by Ferrandi Paris
English | ISBN: 2080294679 | 288 pages | EPUB | October 26, 2022 | 131 Mb
English | ISBN: 2080294679 | 288 pages | EPUB | October 26, 2022 | 131 Mb
Gain all the essential kitchen skills for 35 culinary techniques—make sausages, tie a roast with twine, debone fish, create puff pastry, pickle vegetables, decorate a pâté en croûte—explained in more than 200 step-by-step instructions.
Prepare 70 traditional to innovative recipes—Country Pâté, Beef Wellington, Duck and Mushroom Terrine, Rabbit Terrine with Dried Fruit Chutney, Vegetarian Carrot Rillettes, Serrano Ham Croquettes, Spicy Cabbage and Herb Sausages, Salmon and Spinach Terrine—with dishes designed to be shared.