Ferrandi Paris, The French School Of Culinary Artsdubbed The Harvard Of Gastronomy By Le Monde Newspaperprovides 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 Quail. Impress Your Dinner Guests By Serving Dishes Such As Duck Confit, Wild Boar Tacos, Moussaka, Beef Bourguignon, Filet Mignon, Texan Pork Ribs, Osso Buco, Or Lamb Tajine.written By The Culinary Schools Experienced Teaching Team Of Master Chefs And Adapted For The Home Cook, This Fully Illustrated Cookbook Provides Concise, Expert Guidance Through Forty-eight Fundamental Techniques And Seventy Recipes That Form The Building Blocks Of The Illustrious French Cooking Tradition, Explained Step-by-step In Text And Images.