Terrines: Pâtés en Croûte, Rillettes, Charcuterie: Recipes & Techniques - Ferrandi Paris (in French)

With Terrines: pâtés en croûte, rillettes, cold cuts..., the school of excellence Ferrandi Paris book an essential work for all enthusiasts and lovers of traditional French cuisine.

Learn the essential foundations homemade charcuterie across 35 detailed techniques, illustrated by more than 200 gestures explained step by step. From the selection of ingredients to the meticulous finishing touches, each step is clearly described to ensure a result worthy of the greatest chefs.

Among the lessons, you will learn how to:

• Prepare a puff pastry house,

• Clean a strainer and devein a foie gras,

• Cut into strips,

• Assemble a terrine Perfectly balanced.

The book also offers a rich selection of 70 essential recipes which combine tradition and creativity:

• Rabbit terrine and dried fruit chutney,

• Country pâté,

• Carrot vegetable rillettes,

• Chicken and sweetbread pâté en croûte,

• Cushion of the Beautiful Dawn…

These recipes, whether classic or reinvented, are designed to satisfy both the family cooking enthusiasts that the chefs in search of perfection.

This beautiful book, richly illustrated, is a true Practical Manual of Charcuterie and Pâtés en Croûte, ideal for gifting or for enriching your culinary library.

Book features

• Title : Terrines: pâtés en croûte, rillettes, cold cuts...

• Subtitle : Recipes and Techniques from a School of Excellence

• Author : Ferrandi Paris

• Editor : Flammarion

• Publication date : November 2, 2022

• Format : Connected

• Language : French

• EAN13 : 9782080270344

• ISBN : 978-2-08-027034-4

• Number of pages : 288

• Dimensions 28.8 x 21.7 x 2.9 cm

• Weight : 1662 g