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CHARCUTERIE: PATES, TERRINES, SAVORY PIES : RECIPES AND TECHNIQUES FROM THE FERRANDI SCHOOL OF CULIN
Εκδότης Flammarion , ISBN 9782080294678
This complete cooking course on charcuterie, written
by the world-renowned culinary school's experienced
teaching team of chefs, features everything you need to
know to create delicious terrines, pâtés, pies, and other
charcuterie dishes. It includes 35 techniques explained
in more than 200 step-by-step instructions, to prepare
sausages, debone and fi llet fi sh, or decorate a pâté en
croûte, and 70 recipes organized by category: pies, tarts,
and pâtés en croûte; pâtés and terrines; rillettes and pulled
meats and fi sh; stuffed dishes; and cooked charcuterie.
Replete with 350 illustrations, this comprehensive
cookbook explains the history and fundamentals of French
charcuterie-an age-old craft-provides key terms
and their defi nitions, and includes detailed diagrams
of meat cuts in the US, UK, and France. Base recipes for
pastry, broths, and stuffi ngs as well as condiments such
as chutney or pickled vegetables are featured, alongside
techniques for cutting and cleaning ingredients and
assembling and decorating dishes. From country pâté to
eggplant and miso terrine, Scotch eggs to spicy cabbage
and herb sausages, salmon and spinach terrine to Beef
Wellington, or Serrano ham croquettes to blood sausage
empanadas, the easy-to-follow recipes include traditional
versions as well as innovative, modern reinterpretations,
including plant-based and meatless variations
Περίληψη
This complete cooking course on charcuterie, written
by the world-renowned culinary school's experienced
teaching team of chefs, features everything you need to
know to create delicious terrines, pâtés, pies, and other
charcuterie dishes. It includes 35 techniques explained
in more than 200 step-by-step instructions, to prepare
sausages, debone and fi llet fi sh, or decorate a pâté en
croûte, and 70 recipes organized by category: pies, tarts,
and pâtés en croûte; pâtés and terrines; rillettes and pulled
meats and fi sh; stuffed dishes; and cooked charcuterie.
Replete with 350 illustrations, this comprehensive
cookbook explains the history and fundamentals of French
charcuterie-an age-old craft-provides key terms
and their defi nitions, and includes detailed diagrams
of meat cuts in the US, UK, and France. Base recipes for
pastry, broths, and stuffi ngs as well as condiments such
as chutney or pickled vegetables are featured, alongside
techniques for cutting and cleaning ingredients and
assembling and decorating dishes. From country pâté to
eggplant and miso terrine, Scotch eggs to spicy cabbage
and herb sausages, salmon and spinach terrine to Beef
Wellington, or Serrano ham croquettes to blood sausage
empanadas, the easy-to-follow recipes include traditional
versions as well as innovative, modern reinterpretations,
including plant-based and meatless variations
Πληροφορίες προϊόντος
- Eκδότης Flammarion
- ISBN 9782080294678
- Κωδικός Ευριπίδη 040100080538
- Έτος κυκλοφορίας 2023
- Σελίδες 288
- Διαστάσεις 21χ28
- Βάρος 1724 gr