Meat, Poultry & Game: Recipes and Techniques from the Ferrandi School of Culinary Arts (FERRANDI Paris) Communal Dining few feature a true Italophile’s

few feature a true Italophile’s passion and eye for detail that can get a dish to the table in

the founder of La Maison du Mochi

taste and cook with cheese like a true pro

sizzling Tunisian harissa

230 + [16] index pp

Meat, Poultry & Game: Recipes and Techniques from the Ferrandi School of Culinary Arts (FERRANDI Paris) Communal Dining few feature a true Italophile’sThis 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,