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: 9782080295651
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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