Charcuterie by FERRANDI Paris
Available on 2 November 2022,
in French, English and Taiwanese, with Flammarion Editions
A complete cooking course in charcuterie, pâtés, terrines, savory pies, and more
- 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
All the technical and gourmet know-how around charcuterie
- 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
...will no longer hold any secrets for you!
