Name: Charcuterie: Pâtés, Terrines, Savory Pies
Author: Ferrandi Paris
Tags: charcuterie, pâtés, terrines, savory pies, French cuisine, culinary school, professional techniques, meat cookery, gastronomy, Ferrandi
Short description: Professional-level guide from the Ferrandi School of Culinary Arts covering classical and contemporary charcuterie, with detailed techniques and recipes for pâtés, terrines, and savory pies suitable for both advanced students and working chefs.
charcuterie
cookbook
culinary school
Ferrandi
French cuisine
Gastronomy
meat cookery
pâtés
Professional Techniques
savory pies
terrines
Post a Comment
0 Comments