Terrines, pâtés, pies and rillettes

Terrines, pâtés, pies and rillettes

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Cooking

Franck Schmitt

Editions Gerfaut

Language of origin

Publication date

Infos :

Dimensions : 180 x 245 mm
Façonnage : Cartonné

50 game recipes

It’s hard not to succumb to the delicious smells of autumn and undergrowth. Whether you’re a hunter or a lover of game meat, this is the book for you. More than 50 simple, tasty recipes using just a few ingredients. You’ll love the quail pie with dried fruit, the hare terrine with cloves or the venison rillettes with port wine. The chef also offers a wide range of side dishes.

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Franck Schmitt

Photographer, journalist and author, Franck Schmitt regularly works with the gourmet press and has written numerous books for Larousse, Mango, Ouest France, Ulmer... His training in hotel management and communications and his experience in culinary photography mean that he can handle projects from start to finish. With Gerfaut, he is the author of Terrines, pâtés, tourtes et rillettes, Pâtés en croûte, and La cuisine au beurre.

Agence Schweiger