Meat, Poultry & Game: Recipes and Techniques from the Ferrandi School of Culinary Arts - Hardcover
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Language:EnglishPublisher:Flammarion-Pere CastorISBN-13:9782080456816ISBN-10:2080456814UPC:9782080456816Book Category:CookingBook Subcategory:Specific IngredientsBook Topic:MeatSize:11.17 x 8.51 x 1.10 inchesWeight:3.4833Product ID:SC3C81DNAJ
Meat, Poultry & Game: Recipes and Techniques from the Ferrandi School of Culinary Arts
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...
Language:EnglishPublisher:Flammarion-Pere CastorISBN-13:9782080456816ISBN-10:2080456814UPC:9782080456816Book Category:CookingBook Subcategory:Specific IngredientsBook Topic:MeatSize:11.17 x 8.51 x 1.10 inchesWeight:3.4833Product ID:SC3C81DNAJ
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,...
Publisher: Flammarion-Pere Castor
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