Ferrandi - Charcuterie : Pâtés, Terrines, Savory Pies

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.