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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.
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.
Charcuterie (or Terrines, depending on our title) : The Essentials p. 14
Equipment p. 26; TECHNIQUES p. 34; Cutting and Cleaning p. 36; Base Recipes p. 56
Assembling and Decorating p. 106
RECIPES p. 122; Pâtés, Pies, and Savory Tarts p. 124
Terrines and Pressed Meats p. 152
Rillettes and Pulled Meats and Fish p. 192
Stuffed Dishes p. 210
Cooked Charcuterie p. 238
APPENDIXES p. 272
Indexes
| Erscheinungsjahr: | 2023 |
|---|---|
| Rubrik: | Essen & Trinken |
| Thema: | Essen und Trinken |
| Medium: | Buch |
| Seiten: | 288 |
| Inhalt: | Gebunden |
| ISBN-13: | 9782080294678 |
| ISBN-10: | 2080294679 |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: | Paris, Ferrandi |
| Hersteller: | Editions Flammarion |
| Maße: | 283 x 212 x 31 mm |
| Von/Mit: | Ferrandi Paris |
| Erscheinungsdatum: | 16.02.2023 |
| Gewicht: | 1,652 kg |
Charcuterie (or Terrines, depending on our title) : The Essentials p. 14
Equipment p. 26; TECHNIQUES p. 34; Cutting and Cleaning p. 36; Base Recipes p. 56
Assembling and Decorating p. 106
RECIPES p. 122; Pâtés, Pies, and Savory Tarts p. 124
Terrines and Pressed Meats p. 152
Rillettes and Pulled Meats and Fish p. 192
Stuffed Dishes p. 210
Cooked Charcuterie p. 238
APPENDIXES p. 272
Indexes
| Erscheinungsjahr: | 2023 |
|---|---|
| Rubrik: | Essen & Trinken |
| Thema: | Essen und Trinken |
| Medium: | Buch |
| Seiten: | 288 |
| Inhalt: | Gebunden |
| ISBN-13: | 9782080294678 |
| ISBN-10: | 2080294679 |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: | Paris, Ferrandi |
| Hersteller: | Editions Flammarion |
| Maße: | 283 x 212 x 31 mm |
| Von/Mit: | Ferrandi Paris |
| Erscheinungsdatum: | 16.02.2023 |
| Gewicht: | 1,652 kg |
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