Charcuterie: Pates, Terrines, Savory Pies - Flammarion

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; rillettes and pulled meats and fish; stuffed dishes; and cooked charcuterie. Written by the scho Charcuterie: Pates, Terrines, Savory Pies - Flammarion od authora a nakladatelství za skvělé ceny na e-shopu Martinus.cz
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