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Meat, Poultry & Game Mothers Day it taps into the broaderFerrandi 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