Meat, Poultry & Game: Recipes and Techniques from the Ferrandi School of Culinary Arts

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, it includes all the fundamentals for preparing meat, along with more advanced techniques such as preparing sweetbread or deboning and stuffing q...