CHARCUTERIE : PATES, TERRINES, SAVORY PIES. RECIPES AND TECHNIQUES FROM THE FERRANDI SCHOOL OF CULINARY ARTS, EDITION EN ANGLAIS, Ferrandi Paris
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.
Auteur : Ferrandi Paris
Editeur : FLAMMARION
Date de parution : 09/11/2022
Nombre de pages : 288
Dimensions : 28.7 x 21.7 x 3.0
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.
Auteur : Ferrandi Paris
Editeur : FLAMMARION
Date de parution : 09/11/2022
Nombre de pages : 288
Dimensions : 28.7 x 21.7 x 3.0
