Publication of the new book Meat, Poultry & Game” by FERRANDI Paris, published by Flammarion
06 November 2024
Discover “Meat, Poultry & Game”, our new book published by Flammarion, to master all the basics of meat preparation like a pro!
With almost 50 step-by-step techniques and more than 70 classic and new recipes, you'll be able to create tasty dishes that will surprise and delight your friends and family!
Essential techniques :
- Cutting the rack of lamb
- Preparing duck breast
- Tying a pork roast
- Bridling poultry
Recettes emblématiques :
- Blanquette de veau
- Moussaka
- Jarret de porc aux lentilles
- Cailles farcies
- Nuggets de poulet, et bien plus !
Available in English and French from November 6!
- Photos: Rina Nurra
- FERRANDI Paris chefs: Bastien Ancelet, Alexander Dreyer, Stéphane Jakic
- Project manager: Audrey Janet
- Utensils and equipment: Mora , Matfer Bourgeat Le Creuset