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Charcuterie: Pâtés, Terrines, Savory Pies

Recipes and Techniques from the Ferrandi School of Culinary Arts

Author FERRANDI Paris
Hardcover
$40.00 US
Rizzoli | Flammarion
8.54"W x 11.28"H x 1.16"D   | 58 oz | 8 per carton
On sale Feb 21, 2023 | 288 Pages | 978-2-08-029467-8
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The ultimate reference on hearty French charcuterie boards and other savory spreads from FERRANDI Paris.

This complete course on charcuterie, which comprises cooked terrines, pâtés, and savory pies, from the world-renowned culinary school FERRANDI Paris includes seventy French charcuterie recipes with step-by-step instructions for preparing doughs, sausages, and a variety of meat and meatless spreads. Recipes are organized by category—pâtés, pies, and tarts; terrines and pressed meats; rillettes and pulled meats and fish; stuffed dishes; 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 pie to beef Rossini, chickpea and vegetable terrine to a revisited croque monsieur, the easy-to-follow recipes are graded for difficulty, 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.
FERRANDI 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. They published French Pâtisserie (2017), Chocolate (2019), Vegetables (2020), and Fruits and Nuts (2021).
FERRANDI Paris View titles by FERRANDI Paris

About

The ultimate reference on hearty French charcuterie boards and other savory spreads from FERRANDI Paris.

This complete course on charcuterie, which comprises cooked terrines, pâtés, and savory pies, from the world-renowned culinary school FERRANDI Paris includes seventy French charcuterie recipes with step-by-step instructions for preparing doughs, sausages, and a variety of meat and meatless spreads. Recipes are organized by category—pâtés, pies, and tarts; terrines and pressed meats; rillettes and pulled meats and fish; stuffed dishes; 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 pie to beef Rossini, chickpea and vegetable terrine to a revisited croque monsieur, the easy-to-follow recipes are graded for difficulty, 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.

Author

FERRANDI 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. They published French Pâtisserie (2017), Chocolate (2019), Vegetables (2020), and Fruits and Nuts (2021).
FERRANDI Paris View titles by FERRANDI Paris

Other Books by this Author

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  • Fruits & Nuts
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  • Vegetables
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  • A Taste of AlUla
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    $85.00 US
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  • Chocolate
    Chocolate
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    978-2-08-020406-6
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    Nov 12, 2019
  • French Patisserie
    French Patisserie
    Master Recipes and Techniques from the Ferrandi School of Culinary Arts
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    978-2-08-020318-2
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    Nov 14, 2017
  • French Boulangerie
    French Boulangerie
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    Feb 06, 2024
  • Fruits & Nuts
    Fruits & Nuts
    Recipes and Techniques from the Ferrandi School of Culinary Arts
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    978-2-08-024852-7
    $35.00 US
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    Flammarion
    Mar 01, 2022
  • Vegetables
    Vegetables
    Recipes and Techniques from the Ferrandi School of Culinary Arts
    FERRANDI Paris
    978-2-08-151342-6
    $35.00 US
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    Flammarion
    Nov 04, 2020
  • A Taste of AlUla
    A Taste of AlUla
    FERRANDI Paris
    978-0-8478-6834-6
    $85.00 US
    Hardcover
    Rizzoli
    Mar 17, 2020
  • Chocolate
    Chocolate
    Recipes and Techniques from the Ferrandi School of Culinary Arts
    FERRANDI Paris
    978-2-08-020406-6
    $35.00 US
    Hardcover
    Flammarion
    Nov 12, 2019
  • French Patisserie
    French Patisserie
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    978-2-08-020318-2
    $60.00 US
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