Meat, Poultry & Game: Recipes and Techniques from the Ferrandi School of Culinary Arts (FERRANDI Paris) Costa Rica Pictorial cardboard boards

Pictorial cardboard boards

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Meat, Poultry & Game: Recipes and Techniques from the Ferrandi School of Culinary Arts (FERRANDI Paris) Costa Rica Pictorial cardboard boardsThis 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,