Terrines, Feuilletés et Pâtés Croûte avec des Légumes: 100 Recettes de Charcuterie Maison
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Following their earlier book on charcuterie, which was supposedly for home kitchens but adapted from recipes used in their renowned Paris shops, Gilles and Nicolas Verot offer 100 new recipes which incorporate vegetables and fruits in pates, rillettes, terrines, puff pastries, meatballs, pates croutes, and pressed terrines in aspic.
To be clear, these are not vegetarian; they simply incorporate a greater amount of plants than traditional charcuterie. For example:
- Pork and chicken rillettes with lemon confit
- Duck page with figs
- Chanterella and lamb terrine
- Apple and ham pithivier
- Artichoke, carrot, and merguez pâtés croûte
Very attractively photographed and a great source of inspiration.In French. Hardcover. Color photographs throughout.