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 fillet fish, 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 fish; 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 definitions, and includes detailed diagrams of meat cuts in the US, UK, and France. Base recipes for pastry, broths, and stuffings 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.
By:
FERRANDI Paris
Imprint: Flammarion
Country of Publication: France
Dimensions:
Height: 280mm,
Width: 210mm,
Weight: 1.650kg
ISBN: 9782080294678
ISBN 10: 2080294679
Pages: 288
Publication Date: 16 February 2023
Audience:
General/trade
,
ELT Advanced
Format: Hardback
Publisher's Status: Active
Introduction p. 8; Charcuterie: The Essentials p. 12; Equipment p. 24; TECHNIQUES p. 34; Cutting and Cleaning p. 36; Base Recipes p. 56; Assembling and Decorating p. 108; RECIPES p. 128; Pies, Tarts, and Pâtés en Croûte p. 130; Pâtés and Terrines p. 160; Rillettes and Pulled Meats and Fish p. 202; Stuffed Dishes p. 220; Cooked Charcuterie p. 248; APPENDIXES p. 282; Index p. 284; Acknowledgments p. 287
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, including master classes taught by celebrated Michelin-starred chefs. They published French Patisserie (Flammarion, 2017), Chocolate (2019), Vegetables (2020), and Fruits and Nuts (2021).
