Charcuterie: Pâtés, Terrines, Savory Pies

Recipes and Techniques from the Ferrandi School of Culinary Arts


The ultimate reference on hearty French charcuterie board terrines and other savory spreads from FERRANDI Paris, the French School of Culinary Arts dubbed the “Harvard of gastronomy” by Le Monde newspaper.


ISBN: 9782080294678 Category:



This complete cooking course on charcuterie, written by the world-renowned culinary school’s experienced teaching team of chefs, features everything you need to know to create delicious terrines, pâtés, pies, and other charcuterie dishes. It includes 35 techniques explained in more than 200 step-by-step instructions, to prepare sausages, debone and fillet fish, or decorate a pâté en croûte, and 70 recipes organized by category: pies, tarts, and pâtés en croûte; pâtés and terrines; rillettes and pulled meats and fish; stuffed dishes; and cooked charcuterie.

Replete with 350 illustrations, this comprehensive cookbook explains the history and fundamentals of French charcuterie-an age-old craft-provides key terms and their definitions, and includes detailed diagrams of meat cuts in the US, UK, and France. Base recipes for pastry, broths, and stuffings as well as condiments such as chutney or pickled vegetables are featured, alongside techniques for cutting and cleaning ingredients and assembling and decorating dishes. From country pâté to eggplant and miso terrine, Scotch eggs to spicy cabbage and herb sausages, salmon and spinach terrine to Beef Wellington, or Serrano ham croquettes to blood sausage empanadas, the easy-to-follow recipes include traditional versions as well as innovative, modern reinterpretations, including plant-based and meatless variations.

Additional information

Weight 1663 g
Dimensions 21.7 x 28.7 cm
Publisher name Flammarion S.A.
Publication date 16 February 2023
Number of pages 304
Format Hardback
Dimensions 21.7 x 28.7 cm
Weight 1663 g


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FERRANDI Paris opened in 1920 to train culinary professionals. Internationally renowned for excellence, the school offers courses of all levels to students from France and abroad, including master classes taught by celebrated Michelin-starred chefs. They published French Pâtisserie (Flammarion, 2017), Chocolate (2019), Vegetables (2020), and Fruits and Nuts (2021).