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

Publisher Marketing: 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. Previous Ferrandi titles include French Pâtisserie (Flammarion, 2017), Chocolate (2019), Vegetables (2020), Fruit and Nuts (2021), Charcuterie, Pâtés, Terrines, Savory Pies (2023), and French Boulangerie (2023). Publisher Marketing : 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.

Format: Hardcover | Pages: 304 | Publication Date: 2025-02-04