Paru le 09/11/2022 | Relié 287 pages
Tout public
photography by Rina Nurra | preface Richard Ginioux
A complete cooking course in charcuterie, pâtés, terrines, savory pies, and more
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.
Comprehensive technical and gourmet savoir faire from an exceptional, century-old culinary school
