Paris, Editions Flammarion, 2023.
New Hardcover

Ferrandi (ed). Charcuterie: pâtés, terrines, savory pies - recipes & techniques from the Ferrandi School of Culinary Arts. Editions Flammarion: Paris, 2023. 4to (285x215mm) pict bds 287,[1]pp. (photography by Rina Nurra; preface by Richard Ginioux)