
Charcuterie, pâtés, terrines, savory pies : recipes and techniques from the Ferrandi School of Culinary Arts
Editeur(s) : Flammarion
Collection(s) : Guides Pratiques Flammarion
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.
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Envoi sous 3 à 8 jours
35.00 €
Autres éditions
ebook (ePub)
26/10/2022
26/10/2022
23.99 €
Ean :
9782080294678
Date de parution :
09/11/2022
Format et Reliure :
Grand format
Pages :
288