RECETTES DU GOURMET MEAT & FISH volume 1 & 2 (1999)

RECETTES DU GOURMET MEAT & FISH volume 1&2 – developed by Claude GERVAIS (Meilleur Ouvrier de France 1972) - Éditions Toupargel Surgelés (13 Chemin des Prés, Civreux d’Azergues) - 1999 - 95 pages - Color photographic illustrations – Cardboard cover. Book 1: Table of Contents: (Meats) - Small dictionary of culinary terms, - Meats, their cooking modes and times, - Recipes based on lamb (6 recipes), - Recipes based on beef (13 recipes), - Recipes based on veal (7 recipes), - Recipes based on pork (4 recipes), - beef, - veal, - lamb, - pork, - Meats, aromatics, condiments, - Butters and cold sauces as accompaniments, - Garnishes and meats, - Tips and tricks, - Menu ideas, - Weights, measurements. Book 2: Table of Contents: (Fish) - Small dictionary of culinary terms, - Getting to know fish better, - Sea water, fresh water, - The right word, - 31 Recipes, - Hot sauces, - Cold sauces, - Envelopes, - Skewer ideas, - Fish soups, - Shellfish, how to prepare them, - Caloric equivalence, - Tips and tricks, - Menu ideas, - Weights, measurements.