Fiche technique
Format : Relié
Nb de pages : 287 pages
Poids : 1654 g
Dimensions : 22cm X 29cm
ISBN : 978-2-08-029467-8
EAN : 9782080294678
Charcuterie
pâtés, terrines, savory pies
recipes and techniques from the Ferrandi School of culinary arts
Quatrième de couverture
A complete cooking course in charcuterie, pâtés, terrines, savory pies, and more
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.
Comprehensive technical and gourmet savoir faire from an exceptional, century-old culinary school
