Readings Newsletter
Become a Readings Member to make your shopping experience even easier.
Sign in or sign up for free!
You’re not far away from qualifying for FREE standard shipping within Australia
You’ve qualified for FREE standard shipping within Australia
The cart is loading…
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.
$9.00 standard shipping within Australia
FREE standard shipping within Australia for orders over $100.00
Express & International shipping calculated at checkout
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.