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

Caractéristiques

• Charcuterie : Pâtés, Terrines, Savory Pies - Recipes and Techniques from the Ferrandi School of Culinary Arts
• Paris Ferrandi
• Nb. de pages: 296
• Format: Pdf, ePub, MOBI, FB2
• ISBN: 9782080295675
• Editeur: Flammarion
• Date de parution: 2022

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Overview

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.

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