Title
The Professional Charcuterie Series: Pates, Terrines and Ballotines Made With Poultry, Veal, Pork and Liver Andouilles and Andou,Used
Delivery time: 8-12 business days (International)
Pts, terrines and ballotines made with poultry, veal, pork and liver ; andouilles and andouillettes ; foie gras
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Shipping & Returns
Shipping
We ship your order within 2–3 business days for USA deliveries and 5–8 business days for international shipments. Once your package has been dispatched from our warehouse, you'll receive an email confirmation with a tracking number, allowing you to track the status of your delivery.
Returns
To facilitate a smooth return process, a Return Authorization (RA) Number is required for all returns. Returns without a valid RA number will be declined and may incur additional fees. You can request an RA number within 15 days of the original delivery date. For more details, please refer to our Return & Refund Policy page.
Shipping & Returns
Shipping
We ship your order within 2–3 business days for USA deliveries and 5–8 business days for international shipments. Once your package has been dispatched from our warehouse, you'll receive an email confirmation with a tracking number, allowing you to track the status of your delivery.
Returns
To facilitate a smooth return process, a Return Authorization (RA) Number is required for all returns. Returns without a valid RA number will be declined and may incur additional fees. You can request an RA number within 15 days of the original delivery date. For more details, please refer to our Return & Refund Policy page.
Warranty
We provide a 2-year limited warranty, from the date of purchase for all our products.
If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.
This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
Warranty
We provide a 2-year limited warranty, from the date of purchase for all our products.
If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.
This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
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Secure Payment
Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.
We accept payments with :
Visa, MasterCard, American Express, Paypal, Shopify Payments, Shop Pay and more.
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Frequently Asked Questions
- Q: What is the main focus of 'The Professional Charcuterie Series'? A: 'The Professional Charcuterie Series' focuses on teaching readers how to create pates, terrines, and ballotines using various meats such as poultry, veal, pork, and liver.
- Q: Who are the authors of this book? A: The book is authored by Marcel Cottenceau, Jean-Francois Deport, and Jean-Pierre Odeau.
- Q: What type of binding does this book have? A: This book is bound in hardcover, making it durable for frequent use in the kitchen.
- Q: How many pages does this book contain? A: 'The Professional Charcuterie Series' contains a total of 303 pages filled with recipes and techniques.
- Q: When was this book published? A: The book was published on January 1, 1991.
- Q: Is this book suitable for beginners in charcuterie? A: While the book provides detailed instructions, it is primarily aimed at professionals or serious enthusiasts with some prior knowledge of charcuterie.
- Q: What types of recipes are included in the book? A: The book includes recipes for various types of pates, terrines, ballotines, as well as andouilles and andouillettes, and foie gras.
- Q: What condition is the book in? A: The book is listed as being in good condition, indicating it may have some wear but is still usable and intact.
- Q: Does the book cover any specific techniques for making foie gras? A: Yes, the book includes specific techniques and recipes for preparing foie gras among other charcuterie items.
- Q: Can this book be used as a reference for professional cooking classes? A: Yes, this book can serve as a valuable reference for professional cooking classes focused on charcuterie and meat preparation.