Charcuterie : Pâtés, Terrines, Savory Pies
Recipes and Techniques from the Ferrandi School of Culinary Arts
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- Photographies : Rina Nurra
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.
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.
- Pratique - Langue anglaise
- Paru le 09/11/2022
- Genre : Cuisine
- 288 pages - 217 x 287 mm
- Couleur - Relié
- EAN : 9782080294678
- ISBN : 9782080294678
35,00€
E-book
- Epub-epub (Fixed Layout) : 23,99€
- Pdf : 23,99€
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