French Delicacies - Meat And Poultry (Hardcover) by Domine, Andre
Hardcover; Published 9/3/1999; 240 Pages; ISBN 9783829027441
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Introducing the Delices de France series, a collaboration involving many of the preeminent chefs working in France today. Bakers and pastry chefs, chocolatiers, sommeliers and more have come together to paint a glorious picture of the French table.
In these lavishly illustrated books, you'll find culinary novelties, regional and exotic specialties and old favorites. The recipes range in difficulty from straightforward to complex, simple to extravagant. They are intended to inspire and delight.
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Chuck, round, and shank cuts are best for braising, pot roast, and slow-cooking like barbecue. Look for cuts with lots of connective tissue and bone for optimum tenderness.