Meat, Poultry & Game

Ferrandi Paris, the French School of Culinary Arts—dubbed the “Harvard of gastronomy” by Le Monde newspaper—provides the ultimate reference on preparing and cooking meat. This book offers a complete course in cooking all types of meat: beef, veal, pork, lamb, poultry, and game. From trussing a chicken to tying a pork loin to dressing a rack of lamb, it includes all the fundamentals for preparing meat, along with more advanced techniques such as preparing sweetbread or deboning and stuffing quail.... Zobrazit více