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Charcuterie: Pates, Terrines, Savory Pies: Recipes and Techniques from the Ferrandi School of Culinary Arts
Hardback

Charcuterie: Pates, Terrines, Savory Pies: Recipes and Techniques from the Ferrandi School of Culinary Arts

$54.99
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This complete course on cooking terrines, pates, and savory pies from the world-renowned culinary school FERRANDI Paris includes seventy French charcuterie board recipes with step-by-step instructions for preparing doughs, sausages, and a variety of meat and meatless spreads. Recipes are organized by category - tourtes and tarts, terrines, potted meats, stuffings, and cooked charcuterie.

Written by the school’s experienced teaching team of master chefs and adapted for the home cook, this cookbook explains the fundamentals of French charcuterie recipes, including condiments to accompany them (chutney, mustard, pickled vegetables), the importance of quality ingredients (meat, fish, vegetables), and cooking and conservation techniques.

From country pate to eggplant miso terrine, Scotch eggs to stuffed tomatoes, blood sausage ravioli to duck parmentier, mushroom and potato tourte to beef Rossini, chickpea and vegetable terrine to a revisited croque monsieur, the easy-to-follow recipes are graded for difficulty level, allowing readers to hone skills over time. The French comfort food tradition has been elevated by the team at Ferrandi with a touch of modernity by reinterpreting certain recipes for vegetarians. This extensive reference - replete with 200 illustrations - provides everything both home chefs and experienced professionals need to master the world-class culinary school’s recipes.

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MORE INFO
Format
Hardback
Publisher
Editions Flammarion
Country
France
Date
16 February 2023
Pages
288
ISBN
9782080294678

This complete course on cooking terrines, pates, and savory pies from the world-renowned culinary school FERRANDI Paris includes seventy French charcuterie board recipes with step-by-step instructions for preparing doughs, sausages, and a variety of meat and meatless spreads. Recipes are organized by category - tourtes and tarts, terrines, potted meats, stuffings, and cooked charcuterie.

Written by the school’s experienced teaching team of master chefs and adapted for the home cook, this cookbook explains the fundamentals of French charcuterie recipes, including condiments to accompany them (chutney, mustard, pickled vegetables), the importance of quality ingredients (meat, fish, vegetables), and cooking and conservation techniques.

From country pate to eggplant miso terrine, Scotch eggs to stuffed tomatoes, blood sausage ravioli to duck parmentier, mushroom and potato tourte to beef Rossini, chickpea and vegetable terrine to a revisited croque monsieur, the easy-to-follow recipes are graded for difficulty level, allowing readers to hone skills over time. The French comfort food tradition has been elevated by the team at Ferrandi with a touch of modernity by reinterpreting certain recipes for vegetarians. This extensive reference - replete with 200 illustrations - provides everything both home chefs and experienced professionals need to master the world-class culinary school’s recipes.

Read More
Format
Hardback
Publisher
Editions Flammarion
Country
France
Date
16 February 2023
Pages
288
ISBN
9782080294678