Meat, Poultry & Game
Recipes and Techniques from the Ferrandi School of Culinary Arts
• Acquire essential kitchen skills for 48 culinary techniques—tie a boneless roast; prepare veal scaloppine; French trim a rack of pork ribs; bone a lamb shoulder; dress, truss, or spatchcock poultry; prepare duck magret; marinate game — which are explained in 333 step-by-step instructions.
• Delight guests with 70 delicious recipes for French classics, traditional dishes from around the world, and innovative creations: Beef and Vegetable Stir-Fry with Rice Noodles, Moussaka, Veal Blanquette, Sweetbread Vol-au-Vents, Honey-Glazed Porcelet Ham, Texas-Style Pork Spareribs, Lamb Tajine, Persian-Style Lamb Skewers, Basque-Style Chicken with Octopus, Stuffed Turkey, Hare Royale, Shredded Boar Tacos, and more.
- Pratique - Langue anglaise
- Paru le 04/12/2024
- Genre : Cuisine
- 304 pages - 217 x 288 mm
- Couleur - Relié
- EAN : 9782080456816
- ISBN : 9782080456816
35,00€
E-book
- Pdf : 23,99€
- Epub - epub (Fixed Layout) : 23,99€
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