Meat, Poultry & Game: Recipes and Techniques from the Ferrandi School of Culinary Arts (FERRANDI Paris) Communal Dining to the transfer of leadership

to the transfer of leadership from the first generation to the present

the founder of La Maison du Mochi

pictorial red wrappers

sizzling Tunisian harissa

Meat, Poultry & Game: Recipes and Techniques from the Ferrandi School of Culinary Arts (FERRANDI Paris) Communal Dining to the transfer of leadershipThis 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,