Charcuterie: Pâtés, Terrines, Savory Pies

RECIPES AND TECHNIQUES FROM THE FERRANDI SCHOOL OF CULINARY ARTS

FERRANDI PARIS

The ultimate reference on hearty French charcuterie boards and other savory spreads from FERRANDI Paris.

This complete course on charcuterie 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 sh; stued 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, sh, vegetables), and cooking and conservation techniques.

From country pâté to eggplant miso terrine, blood sausage ravioli to duck Parmentier, mushroom and potato pie to beef Rossini, chickpea and vegetable terrine to croque monsieur, the easy-to-follow recipes are graded for diculty, allowing readers to hone skills over time. The French comfort food tradition has been elevated 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 culinary school’s recipes.

FERRANDI Paris opened in 1920 to train culinary professionals. Internationally renowned for excellence, the school oers courses of all levels to students from France and abroad, including master classes taught by celebrated Michelin-starred chefs. They published French Pâtisserie, Chocolate, Vegetables, and Fruits and Nuts.

COOKING

288 pages, 8¼ x 11" 350 color illustrations Hardcover • 9782080294678 $40.00 USD, $55.00 CAD February 21, 2023 Rights: US/Canada, Latin America

FLAMMARION