Terrines: Pâtés en Croûte, Rillettes, Charcuteries...: Recettes et Techniques d'une Ecole d'Excellence (Ferrandi Paris)

NOTE: This book is in French.

Ferrandi Paris is a hospitality school that trains the elite in gastronomy and hospitality to be actors of renewal in France and abroad. This book is specifically on terrines with extensive technique and step-by-step photos.

The school was created 100 years ago, and has had several generations of distinguished chefs and culinary and hospitality managers to its name, known for their signature culinary works and talent for innovation.

Recognized for its level of excellence, the school offers training courses focused on:

• Mastering the fundamentals
• The ability to innovate
• Acquiring managerial and entrepreneurial skills
• Practice in real life situations.