by Valéry Drouet, Pierre-Louis Viel · Éditions France loisirs · tapa dura · ISBN 9782298116700
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This cookbook, written by Valéry Drouet and Pierre-Louis Viel, is an essential guide to mastering the art of cooking with knives. Through 80 original and tasty recipes, the authors provide detailed cutting techniques, practical tips, and tricks for preparing meat, poultry, fish, vegetables, and fruits with precision and style. The book focuses not only on preparing dishes but also on teaching the fundamental gestures for cutting, chopping, dicing, filleting, deboning, and escaloping like a professional.
