Meat, Poultry & Game

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.

Book 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.

From the Back Cover

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.

About the Author

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 Pâtisserie (Flammarion, 2017), Chocolate (2019), Vegetables (2020), Fruit and Nuts (2021), Charcuterie, Pâtés, Terrines, Savory Pies (2023), and French Boulangerie (2023).

Doprava zdarma na všechny objednávky od 1499 Kč.

Osobní vyzvednutí v Praze a Brně připravujeme zpravidla do hodiny. Až bude objednávka připravena, pošleme vám emailem nebo SMS informaci. Aktuální otvírací dobu najdete vždy na Google Mapách (Brno, Praha). Pokud zboží není dostupné ve vámi oblíbené prodejně, rádi vám ho přepravíme. Jako druh přepravy zvolte "Expedice" a potom "Osobní vyzvednutí, převoz".

Zásilkovnu můžete využít pro vyzvednutí z parcell shopů, AlzaBoxů, nebo Z-boxů ve svém okolí.

Kurýr GLS doručí objednávky druhý pracovní den v případě, že objednáte do 14. hodiny.

Expresní doručení do 2 hodin je dostupné na všech pražských a brněnských adresách. Objednávku odešleme během pracovní doby obchodů.

S každým speciálním přáním nebo otázkou nás určitě kontaktujte. Vždy uděláme maximum, abyste byli spokojení a svou knihu dostali, když ji potřebujete. Sami to známe :-)

Nemějte strach, že se netrefíte 😎

Nevhodný dárek u nás vyměníte kdykoliv, bez časového omezení. V lednu, v únoru, prostě kdykoliv a v klidu.