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

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.