Charcuterie: Pâtés, Terrines, Savory Pies — Ferrandi Cookbook

Charcuterie: Pâtés, Terrines, Savory Pies is a Ferrandi School of Culinary Arts cookbook focused on French charcuterie. Its 70 recipes cover pâtés, pies, terrines, rillettes, stuffed dishes, and cooked charcuterie, with step-by-step techniques and difficulty levels intended to support learning from home.

At a glance

Lists 70 French charcuterie recipes, with step-by-step instructions.
Covers pâtés, pies and tarts, terrines, pressed meats, rillettes, pulled meats and fish, stuffed dishes, and cooked charcuterie.
Includes techniques for doughs, sausages, cooking, and conservation, plus accompanying condiments.
Recipes are graded by difficulty, and the listing describes vegetarian reinterpretations and 200 illustrations.

Price

$32.52Save 19%

Reference price: ~~$40.00~~

Price checked: Nov 14, 2026

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Pros and cons

Pros

Wide range of French charcuterie formats in one cookbook.
Difficulty gradations and step-by-step guidance can help readers build skills over time.
Includes vegetarian interpretations alongside meat and fish recipes.

Technical specifications

8 specifications

Publication
Publisher	Flammarion
Publication date	February 21, 2023
Language	English
Print length	288 pages
ISBN-10	2080294679
ISBN-13	978-2080294678

Dimensions and weight
Weight listed	3.64 pounds
Dimensions	8.58 x 1.19 x 11.27 inches

Who is it for?

A good fit for

Home cooks interested in learning French charcuterie methods.
Experienced cooks seeking a reference for pâtés, terrines, savory pies, and related dishes.
Readers who value recipes organized by category and difficulty.

Less suited to

Readers seeking a general-purpose cookbook rather than a focused charcuterie reference.
Buyers looking only for charcuterie-board assembly or serving ideas.

Charcuterie: Pâtés, Terrines, Savory Pies — Ferrandi Cookbook · photo 2 — Additional product photo 2

Customer reviews on Amazon

4.5 / 5 · 93 ratings

5 stars72%72%
4 stars19%19%
3 stars3%3%
2 stars3%3%
1 star3%3%

Aggregate customer ratings lean favorable overall, but the spread includes lower-star ratings as well. With no written feedback supplied, the ratings do not establish which recipes or techniques readers liked or found difficult. For buyers considering this specialized, technique-oriented cookbook, they offer only a broad signal rather than guidance on any particular recipe.

Frequently asked questions

What kinds of recipes does this book cover?

The listing describes recipes across pâtés, pies and tarts, terrines and pressed meats, rillettes and pulled meats and fish, stuffed dishes, and cooked charcuterie.

Does it include guidance beyond recipes?

Yes. The listing says it explains dough and sausage preparation, cooking and conservation techniques, ingredient quality, and condiments to accompany charcuterie.

Is it suitable for developing skills?

The recipes are described as step-by-step and graded by difficulty, which may help readers progress from easier preparations to more challenging ones.