Charcuterie : pâtés, terrines, savory pies : recipes and techniques from the Ferrandi School of culinary arts

A complete cooking course in charcuterie, pâtés, terrines, savory pies, and more

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.

Comprehensive technical and gourmet savoir faire from an exceptional, century-old culinary school