Charcuterie: Pâtés, Terrines, Savory Pies

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This comprehensive charcuterie course from the prestigious Ferrandi Paris culinary school features seventy French recipes, including cooked terrines, pâtes, and savory pies. Each recipe includes step-by-step instructions for making doughs, sausages, and a variety of meat and meatless spreads. The recipes are categorized into pâtes, pies, and tarts; terrines and pressed meats; rillettes and pulled meats and fish; stuffed dishes; and cooked charcuterie. Highlights include country pâte, eggplant miso terrine, Scotch eggs, stuffed tomatoes, blood sausage ravioli, duck Parmentier, mushroom and potato pie, beef Rossini, chickpea and vegetable terrine, and a revisited croque monsieur. Recipes are graded by difficulty, allowing readers to develop their skills progressively. The Ferrandi team enhances the French comfort food tradition with modern interpretations, including vegetarian options. This extensive reference, complete with 200 illustrations, equips both home chefs and seasoned professionals with the tools needed to master these world-class recipes.