Isbn: 9782080456816 - meat, poultry & game: recipes and techniques from the ferrandi school of culinary arts (37 risultati)

Condizione: New.

Hardcover. Condizione: new. Hardcover. 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. This 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, readers will gain 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, Texan pork ribs, osso bucco, or lamb tajine. 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. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. …

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Hardback or Cased Book. Condizione: New. Meat, Poultry & Game: Recipes and Techniques from the Ferrandi School of Culinary Arts. Book.

Condizione: New.

Condizione: As New. Unread book in perfect condition.

hardcover. Condizione: New. Brand new book, sourced directly from publisher. Dispatch time is 3-4 days from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely.

HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Condizione: New.

Condizione: New.

Hardcover. Condizione: New.

Hardback. Condizione: New.

Condizione: New.

Condizione: New. 2025. 1st Edition. hardcover. . . . . .

Condizione: new.

Hardback. Condizione: New.

hardcover. Condizione: New.

Condizione: As New. Unread book in perfect condition.

Condizione: New. 2025. 1st Edition. hardcover. . . . . . Books ship from the US and Ireland.

Condizione: New. In English.

Condizione: New.

Hardcover. Condizione: Brand New. 304 pages. 11.25x8.50x1.00 inches. In Stock.

Buch. Condizione: Neu. Neuware -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. 304 pp. Englisch.…

Buch. Condizione: Neu. Neuware -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. 304 pp. Englisch.…

Buch. Condizione: Neu. Neuware -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.…

Hardcover. Condizione: new. Hardcover. 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. This 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, readers will gain 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, Texan pork ribs, osso bucco, or lamb tajine. 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. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. …

Condizione: NEW.

Hardcover. Condizione: Brand New. 304 pages. 11.25x8.50x1.00 inches. In Stock.

Hardcover. Condizione: new. Hardcover. 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. This 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, readers will gain 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, Texan pork ribs, osso bucco, or lamb tajine. 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. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. …

Buch. Condizione: Neu. Neuware - 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.…