Charcuterie: Pâtés, Terrines, Savory Pies: Recipes and Techniques from the Ferrandi School of Culinary Arts
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This book from an esteemed culinary school in Paris offers a well-illustrated guide to making modern charcuterie (and dishes incorporating it). It is accessible to ambitious beginners.
The range of dishes feels largely French, but there are other elements as well. You'll find here recipes for chicken and veal sweetbreads pâté en croûte, salmon and spinach terrine, mackerel rillettes with lime, and cabbage and herb sausages. The pork tongue with nori, cilantro cream sauce, and oysters does not seem to fit neatly into any single culinary tradition. Nor do the blood sausage empanadas with hummus and piquillo coulis. But they're interesting and supported by explicit instruction.
Unlike books such as Pate, Confit, Rillette by Brian Polycn and Michael Ruhlman, this book is less concerned with principles of, say, creating a mousse or preparing a confit. Its focus is on the recipes themselves, and the handsome presentation thereof.
Hardcover. Color photographs throughout. In English.