Charcuterie: Pâtés, Terrines, Savory Pies | 誠品線上

Charcuterie: Pâtés, Terrines, Savory Pies

內容簡介

內容簡介 This complete course on cooking terrines, pâtés, and savory pies from the world-renowned culinary school FERRANDI Paris includes seventy French charcuterie board recipes with step-by-step instructions for preparing doughs, sausages, and a variety of meat and meatless spreads. Recipes are organized by category - tourtes and tarts, terrines, potted meats, stuffings, 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 tourte to beef Rossini, chickpea and vegetable terrine to a revisited croque monsieur, the easy-to-follow recipes are graded for difficulty level, 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.

作者介紹

作者介紹 Ferrandi ParisFERRANDI Paris opened in 1920 to train culinary professionals. Internationally renowned for excellence, the school offers courses of all levels to students from France and abroad, including master classes taught by celebrated Michelin-starred chefs. They published French Pâtisserie (Flammarion, 2017), Chocolate (2019), Vegetables (2020), and Fruits and Nuts (2021).

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