Meat, Poultry & Game - Paris, FERRANDI
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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. > 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-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…mehr

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Produktbeschreibung
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. > 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-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.
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Autorenporträt
FERRANDI Paris 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 French Pâtisserie (Flammarion, 2017), Chocolate (2019), Vegetables (2020), Fruit and Nuts (2021), Charcuterie, Pâtés, Terrines, Savory Pies (2023), and French Boulangerie (2023).