Your cart

Your cart is empty


Explore our range of products

15% off

Editions Flammarion Hardback English

Meat, Poultry & Game

Recipes and Techniques from the Ferrandi School of Culinary Arts

By FERRANDI Paris

Regular price £30.00 £25.50 Save 15%
Unit price
per
15% off

Editions Flammarion Hardback English

Meat, Poultry & Game

Recipes and Techniques from the Ferrandi School of Culinary Arts

By FERRANDI Paris

Regular price £30.00 £25.50 Save 15%
Unit price
per
 
Dispatched today with Tracked Delivery, free over £15
Delivery expected between Wednesday, 15th October and Thursday, 16th October
(0 in cart)
Apple Pay
Google Pay
Maestro
Mastercard
PayPal
Shop Pay
Visa

You may also like

  • 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, 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, Texan pork ribs, osso buco, 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-eight 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.
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, 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, Texan pork ribs, osso buco, 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-eight 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.