Meat, Poultry & Game: Recipes and Techniques from the Ferrandi School of Culinary Arts
(Hardback)
Publishing Details
Meat, Poultry & Game: Recipes and Techniques from the Ferrandi School of Culinary Arts
By (Author) Ferrandi Paris
Editions Flammarion
Flammarion
6th February 2025
6th February 2025
France
Classifications
General
Non Fiction
Physical Properties
Hardback
304
Width 210mm, Height 280mm
1580g
Description
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.
Author Bio
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. They published French Ptisserie (Flammarion, 2017), Chocolate (2019), Vegetables (2020), Fruit and Nuts (2021), Charcuterie, Pts, Terrines, Savory Pies (2023), and French Boulangerie (2023).
