Practical larder Wprk by F O Cetre, Foreword by Jean Concil
Scarce book on this more unusual aspect of the chefs art. The nice
thing about this book is that it really isn't aimed at the general
foodie,but at working chefs.

Covers larders management,working method in the kitchen, detailed
preparation of fish,seafoods,game,various meats etc Also contains
various charts,Gastronomic calender,titles of kitchen equipment in both
French & English,etc.

Contains the working approach to many working skills,some examples:-
Cutting Chicken for saute (illustrated) /Cutting a hare or rabbit / How
to remove gills of larger fish / How to remove offal of cod,turbot etc.
/How to remove skin of hare or rabbit / Preparing venison /Removing
fillet of beef etc.

http://cgi.ebay.co.uk/ws/eBayISAPI.d...MESE%3AIT&rd=1

Complaints-To:

--
Best
Greg

"JaneyP" > wrote in message
oups.com...
> Practical larder Wprk by F O Cetre, Foreword by Jean Concil
> Scarce book on this more unusual aspect of the chefs art. The nice
> thing about this book is that it really isn't aimed at the general
> foodie,but at working chefs.
>
> Covers larders management,working method in the kitchen, detailed
> preparation of fish,seafoods,game,various meats etc Also contains
> various charts,Gastronomic calender,titles of kitchen equipment in both
> French & English,etc.
>
> Contains the working approach to many working skills,some examples:-
> Cutting Chicken for saute (illustrated) /Cutting a hare or rabbit / How
> to remove gills of larger fish / How to remove offal of cod,turbot etc.
> /How to remove skin of hare or rabbit / Preparing venison /Removing
> fillet of beef etc.
>
>
http://cgi.ebay.co.uk/ws/eBayISAPI.d...MESE%3AIT&rd=1
>