Charcuterie: Pâtés, Terrines, Savory Pies: Recipes and Techniques from the Ferrandi School of Culinary Arts. FERRANDI Paris, FERRANDI Paris

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

Charcuterie-Pâtés-Terrines.pdf
ISBN: 9782080294678 | 288 pages | 8 Mb

Charcuterie: Pâtés, Terrines, Savory Pies: Recipes and Techniques from the Ferrandi School of Culinary Arts
FERRANDI Paris, FERRANDI Paris
Page: 288
Format: pdf, ePub, fb2, mobi
ISBN: 9782080294678
Publisher: Flammarion

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Overview

The ultimate reference on hearty French charcuterie boards and other savory spreads from FERRANDI Paris. This complete course on charcuterie, which comprises cooked terrines, pâtés, 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—pâtés, pies, and tarts; terrines and pressed meats; rillettes and pulled meats and fish; stuffed dishes; 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 pâté 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.

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