{"product_id":"meat-poultry-game","title":"Meat, Poultry \u0026 Game","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eFERRANDI Paris, the French School of Culinary Arts― dubbed the “Harvard of gastronomy” by\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cb\u003eLe Monde\u003c\/b\u003e\u003cb\u003e\u003cspan\u003e \u003c\/span\u003enewspaper―provides the ultimate reference on preparing and cooking meat.\u003c\/b\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003eThis 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.\u003cbr\u003e\u003cbr\u003eWritten 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.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eBook Description\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFERRANDI 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.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eFrom the Back Cover\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFERRANDI 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.\u003cbr\u003e\u003cbr\u003eThis 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.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAbout the Author\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFERRANDI Paris\u003c\/b\u003e\u003cspan\u003e 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 \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eFrench Pâtisserie\u003c\/span\u003e\u003cspan\u003e (Flammarion, 2017), \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eChocolate\u003c\/span\u003e\u003cspan\u003e (2019), \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eVegetables\u003c\/span\u003e\u003cspan\u003e (2020),\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003e\u003cspan\u003e \u003c\/span\u003eFruit and Nuts\u003c\/span\u003e\u003cspan\u003e (2021), \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eCharcuterie, Pâtés, Terrines, Savory Pies\u003c\/span\u003e\u003cspan\u003e (2023), and \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eFrench Boulangerie\u003c\/span\u003e\u003cspan\u003e (2023).\u003c\/span\u003e\u003c\/p\u003e","brand":"Book Therapy \/ Slovart","offers":[{"title":"Default Title","offer_id":51485310943572,"sku":"","price":990.0,"currency_code":"CZK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1538\/3583\/files\/Tereza_1_ee3b6717-9324-4ddd-aa35-6173b0de7649.png?v=1742399683","url":"https:\/\/booktherapy.pl\/products\/meat-poultry-game","provider":"Book Therapy","version":"1.0","type":"link"}