Meat, Poultry & Game: Recipes and Techniques from the Ferrandi School of Culinary Arts - Couverture rigide

Ferrandi Paris

Couverture rigide

ISBN 10 : 2080456814 ISBN 13 : 9782080456816

Editeur : FLAMMARION, 2024

Synopsis

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. - 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.

A propos du livre

À propos de l'auteur

Créée en 1920, l'École Ferrandi, avait déjà pour vocation de former des jeunes qualifiés aux métiers de boucher, charcutier, cuisinier, boulanger et pâtissier. Cette école s'est développée en proposant des formations du CAP au BAC +5 à des élèves français et étrangers avec des options prestigieuses comme le " Bachelor " ou encore des " Masterclass " dispensées par de grands chefs étoilés ou des MOF.

À propos de la quatrième de couverture

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, readers will gain 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 bucco, 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-two 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.

Détails de l'édition

• Éditeur: FLAMMARION
• Date d'édition: 2024
• Langue: anglais
• ISBN 10: 2080456814
• ISBN 13: 9782080456816
• Reliure: Relié
• Numéro d'édition: 1
• Nombre de pages: 304
• Coordonnées du fabricant: non disponible
• Personne responsable: NOSOLI72; 33155536069; SCLIENT@chapitre.com; ; rue bellevue; le plessis; Lamnay; france; 72320; France