| ISBN |
9782080294678 (hardback) |
| Title |
Charcuterie : pâtés, terrines, savory pies : recipes and techniques from the Ferrandi School of Culinary Arts / photography by Rina Nurra ; [translation from the French, Ansley Evans]. |
| Edition |
English-language edition. |
| Published |
Paris, France : Flammarion, [2022] |
| ©2022 |
| Description |
287 pages : colour illustrations ; 29 cm |
| Notes |
Simultaneously published in French as Terrines, pâtés en croûte, rillettes, charcuteries...: recettes et techniques d'une école d'excellence. |
| Includes index. |
| Summary |
This complete course on charcuterie, which comprises cooked terrines, pâtes, and savory pies, from the world-renowned culinary school Ferrandi Paris includes seventy French charcuterie recipes with step-by-step instructions for preparing doughs, sausages, and a variety of meat and meatless spreads. Recipes are organized by category-pâtes, pies, and tarts; terrines and pressed meats; rillettes and pulled meats and fish; stuffed dishes; and cooked charcuterie. This complete course on charcuterie, which comprises cooked terrines, pâtes, and savory pies, from the world-renowned culinary school FERRANDI Paris includes seventy French charcuterie recipes with step-by-step instructions for preparing doughs, sausages, and a variety of meat and meatless spreads. Recipes are organized by category-pâtes, pies, and tarts; terrines and pressed meats; rillettes and pulled meats and fish; stuffed dishes; and cooked charcuterie. From country pâte to eggplant miso terrine, Scotch eggs to stuffed tomatoes, blood sausage ravioli to duck Parmentier, mushroom and potato pie to beef Rossini, chickpea and vegetable terrine to a revisited croque monsieur, the easy-to-follow recipes are graded for difficulty, 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. |
| Language note |
Translated from the French. |
| Subjects |
Cooking, French |
| Pâtés (Cooking) |
| Terrines |
| Pies |
| Genre |
Cookbooks |
| Other Names |
Nurra, Rina photographer. |
| Evans, Ansley translator. |
| Added Corporate Names |
Ferrandi Paris (School) issuing body. |
| Links to Related Works |
Subject References:
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Authors:
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