Terrines, Pates & Galantines

Autori

• Richard Olney

Parametri

• Arti culinarie & Gastronomia
• Libri di cucina

Maggiori informazioni sul libro

This book covers the full range of terrines (a loaf of meat, seafood or vegetables, blended with elements that flavor and bind the main ingredients), pâtés (a terrine enclosed and baked in pastry), and galantines (a terrine contained in a whole boned bird or large cut of meat, which is poached instead of baked).

Per saperne di più

Lingua: Inglese

Pubblicato: 1982

(Copertina rigida)