Meat, Poultry and game by Ferrandi Paris
Reading - Happy reading with this beautiful book published by Flammarion.
Meat, Poultry & Game
Recipes and Techniques from the Ferrandi School of Culinary Arts
This complete cooking course provides FERRANDI Paris’s expertise for preparing all types of meat, poultry, and game, allowing home cooks and confirmed chefs to:
• Acquire essential kitchen skills for 48 culinary techniques
tie a boneless roast; prepare veal scaloppine;
French trim a rack of pork ribs; bone a lamb shoulder;
dress, truss, or spatchcock poultry; prepare duck magret;
marinate game — which are explained in 333 step-by-step instructions.
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'For over one hundred years, FERRANDIParis has taught all of the culinary disciplines to students from around the world. Following the success of our six previous works published by Flammarion: a comprehensive guide to French pâtisserie, as well as volumes focused on chocolate, vegetables, fruit and nuts, charcuterie, and the French boulangerie, it is now time to explore the art of cooking with meat, which requires both inventiveness and technical skill'.
'France boasts a rich variety of dishes made with beef, veal, pork, lamb, poultry, and game. These time-honored recipes and techniques are part of the French culinary heritage that our teachers are committed to preserving. Moreover, the chefs at FERRANDIParis are continually enriching this repertoire with regional recipes from around France (such as baeckeoffe, veal blanquette, and navarin) and the world (vitello tonnato, moussaka, lamb tagine, and more)'... Richard Ginioux, Executive Director of FERRANDI Paris |
• Delight guests with 70 delicious recipes for French classics, traditional dishes from around the world, and innovative creations:
Beef and Vegetable Stir-Fry with Rice Noodles,
Moussaka,
Veal Blanquette, Sweetbread Vol-au-Vents, Honey-Glazed Porcelet Ham,
Texas-Style Pork Spareribs, Lamb Tajine, Persian-Style Lamb Skewers,
Basque-Style Chicken with Octopus, Stuffed Turkey,
Hare Royale, Shredded Boar Tacos, and more.
Many thanks to Sam Evans, ReadMaxwellCommunications for the documentation transmitted.