Charcuterie : pâtés, terrines, savory pies : recipes and techniques from the Ferrandi School of Culinary Arts / photography by Rina Nurra ; [translation from the French, Ansley Evans].
ISBN:
9782080294678
Title:
Charcuterie : pâtés, terrines, savory pies : recipes and techniques from the Ferrandi School of Culinary Arts / photography by Rina Nurra ; [translation from the French, Ansley Evans].
Author:
Evans, Ansley, translator.
Edition:
English-language edition.
Physical Description:
287 pages : colour illustrations ; 29 cm.
General Note:
Simultaneously published in French as Terrines, pâtés en croûte, rillettes, charcuteries...: recettes et techniques d'une école d'excellence.
Includes index.
Added Author:
Added Corporate Author:
Format:
Regular print
Publication Date:
2022
Publication Information:
Paris, France :
Flammarion,
[2022]
©2022.