Ferrandi Paris : Meat, Poultry & Game
Résumé
This complete cooking course provides FERRANDI Paris’s expertise for preparing all types of meat, poultry, and game, allowing home cooks and confirmed chefs to: • 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.
Caractéristiques
Collection : Pratique
Publication : 4 décembre 2024
Intérieur : Noir & blanc
Support(s) : eBook [PDF], eBook [ePub]
Contenu(s) : PDF, ePub
Protection(s) : DRM Adobe (PDF), DRM Adobe (ePub)
Taille(s) : 75,1 Mo (PDF), 124 Mo (ePub)
Langue(s) : Anglais
Code(s) CLIL : 3847, 3853, 3849
EAN13 eBook [PDF] : 9782080456847
EAN13 eBook [ePub] : 9782080456823
EAN13 (papier) : 9782080456816
