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Ferrandi Paris

Charcuterie: Pâtés, Terrines, Savory Pies: Recipes and Techniques

Charcuterie: Pâtés, Terrines, Savory Pies: Recipes and Techniques

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From the publisher

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.

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From Chef Scott

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Prepare to embark on an extraordinary culinary journey into the world of charcuterie with "Charcuterie: Pâtés, Terrines, Savory Pies" by the renowned Ferrandi School in Paris. This exceptional book has left me absolutely thrilled and overflowing with enthusiasm for the art of crafting exquisite pâtés, terrines, and savory pies.

What sets "Charcuterie" apart is its commitment to preserving the rich traditions and techniques of French charcuterie, all while making them accessible to passionate home cooks and budding chefs alike. From the moment you delve into its pages, you are immersed in a world of culinary excellence, time-honored craftsmanship, and the sheer joy of creating these complex yet deeply satisfying dishes.

The book showcases the Ferrandi School's commitment to culinary education, with each recipe thoughtfully curated and presented with meticulous detail. From classic terrines to innovative savory pies, every dish is accompanied by clear, step-by-step instructions that guide you toward culinary mastery. The accompanying photography is both inspiring and appetizing, encouraging you to roll up your sleeves and embark on your own charcuterie adventures.

But "Charcuterie" is more than just a cookbook; it's a comprehensive and enlightening journey into the world of charcuterie, guided by the expertise of one of the most prestigious culinary institutions in the world. The Ferrandi School's insights, explanations, and the stories behind each recipe provide a sense of mentorship, as if you're learning from seasoned professionals who are passing down their craft.

What truly shines in this book is its unwavering dedication to preserving tradition while encouraging innovation. The Ferrandi School's emphasis on technique, quality ingredients, and the art of transformation elevates the experience of crafting pâtés, terrines, and savory pies to an art form. It's a testament to the belief that culinary excellence lies not only in the destination but also in the journey of creation.

"Charcuterie: Pâtés, Terrines, Savory Pies" by the Ferrandi School in Paris is a culinary masterpiece that will leave you thrilled and eager to embark on your own charcuterie adventures. Whether you're a seasoned chef or a newcomer to the world of preserving, this book will reignite your passion for the art of charcuterie and empower you with the knowledge to create savory delights that impress every time. The Ferrandi School's commitment to preserving and sharing the craft of charcuterie is both inspiring and heartwarming. It's a joyful celebration of tradition, innovation, and the happiness that comes from savoring a perfectly crafted dish. Bon appétit!