Charcuterie

This complete course on cooking terrines, pâtés, and savoury pies from the world-renowned culinary school FERRANDI Paris includes seventy French charcuterie board recipes with step-by-step instructions for preparing doughs, sausages, and a variety of meat and meatless spreads. Recipes are organised by category - tourtes and tarts, terrines, potted meats, stuffings, and cooked charcuterie.