Additional information
by Ferrandi Paris (Author)
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. Impress your dinner guests by serving dishes such as duck confit, wild boar tacos, moussaka, beef bourguignon, filet mignon, Texan pork ribs, osso buco, or lamb tajine. Written by the culinary school's experienced teaching team of master chefs and adapted for the home cook, this fully illustrated cookbook provides concise, expert guidance through forty-eight fundamental techniques and seventy recipes that form the building blocks of the illustrious French cooking tradition, explained step-by-step in text and images. Practical information is presented in tables, diagrams, and sidebars for handy reference. Easy-to-follow recipes are graded for level of difficulty, allowing readers to develop their skills over time. Whether you are an amateur home chef or an experienced professional, this extensive reference provides everything you need to master the world-class culinary school's recipes and techniques for preparing meat.Author Biography
Ferrandi Paris opened in 1920 to train culinary professionals. Internationally renowned for excellence, the school offers courses of all levels to students from France and abroad, including master classes taught by celebrated Michelin-starred chefs. Previous Ferrandi titles include French P?tisserie (Flammarion, 2017), Chocolate (2019), Vegetables (2020), Fruit and Nuts (2021), Charcuterie, P?t?s, Terrines, Savory Pies (2023), and French Boulangerie (2023).
Number of Pages: 304
Dimensions: 1.1 x 11.17 x 8.51 IN
Publication Date: February 04, 2025
