Charcuterie, pâtés, terrines, savory pies : recipes and techniques from the Ferrandi School of Culinary Arts

• Date de parution : 09/11/2022
• Editeur : Flammarion
• EAN : 9782080294678
• Série : (-)
• Support : Papier

• Nombre de pages : 304
• Collection : GUIDES PRATIQUES FLAMMARION
• Genre : Arts de la table
• Thème : Arts de la table : Recettes
• Prix littéraire(s) : (-)

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,... Voir plus

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.