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  1. Forside
  2. Charcuterie: Pates, Terrines, Savory Pies

Charcuterie: Pates, Terrines, Savory Pies

- Recipes and Techniques from the Ferrandi School of Culinary Arts
Af: FERRANDI Paris Engelsk Hardback

Charcuterie: Pates, Terrines, Savory Pies

- Recipes and Techniques from the Ferrandi School of Culinary Arts
Af: FERRANDI Paris Engelsk Hardback
Tjek vores konkurrenters priser
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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Tjek vores konkurrenters priser
Normalpris
kr 336
Fragt: 39 kr
6 - 8 hverdage
20 kr
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Tjek vores konkurrenters priser
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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Produktdetaljer
Sprog: Engelsk
Sider: 288
ISBN-13: 9782080294678
Indbinding: Hardback
Udgave:
ISBN-10: 2080294679
Kategori: Forside
Udg. Dato: 16 feb 2023
Længde: 30mm
Bredde: 219mm
Højde: 286mm
Forlag: Editions Flammarion
Oplagsdato: 16 feb 2023
Forfatter(e): FERRANDI Paris
Forfatter(e) FERRANDI Paris

Kategori Forside

ISBN-13 9782080294678

Sprog Engelsk

Indbinding Hardback

Sider 288

Udgave

Længde 30mm

Bredde 219mm

Højde 286mm

Udg. Dato 16 feb 2023

Oplagsdato 16 feb 2023

Forlag Editions Flammarion

Kategori sammenhænge