Charcuterie: Pâtés, Terrines, Savory Pies
Recipes and Techniques from the Ferrandi School of Culinary Arts
$60.75
- Hardcover
288 pages
- Release Date
16 February 2023
Summary
This complete cooking course on charcuterie, written by the world-renowned culinary school’s experienced teaching team of chefs, features everything you need to know to create delicious terrines, pâtés, pies, and other charcuterie dishes. It includes 35 techniques explained in more than 200 step-by-step instructions, to prepare sausages, debone and fillet fish, or decorate a pâté en croûte, and 70 recipes organized by category: pies, tarts, and pâtés en croûte; pâtés and terrines; rillettes a…
Book Details
| ISBN-13: | 9782080294678 |
|---|---|
| ISBN-10: | 2080294679 |
| Author: | FERRANDI Paris |
| Publisher: | Editions Flammarion |
| Imprint: | Flammarion |
| Format: | Hardcover |
| Number of Pages: | 288 |
| Release Date: | 16 February 2023 |
| Weight: | 1.64kg |
| Dimensions: | 33mm x 217mm x 302mm |
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FERRANDI Paris
FERRANDI Paris opened in 1920 to train culinary professionals. Internationally renowned for excellence, the school offers courses of all levels to students from France and abroad, including master classes taught by celebrated Michelin-starred chefs. They published French Pâtisserie (Flammarion, 2017), Chocolate (2019), Vegetables (2020), and Fruits and Nuts (2021).
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