Charcuterie: Pâtés, Terrines, Savory Pies: Recipes and Techniques from the Ferrandi School of Culinary Arts

The ultimate reference on hearty French charcuterie boards and other savory spreads from FERRANDI Paris.

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; rille...