Book (Practical) Recipe [New Edition] French Technique, Volume 2 : Confit, Rillette, Stew, Foie Gras

Product description ※Please note that product information is not in full comprehensive meaning because of the machine translation.

Recipe
This is a recipe collection for professionals that has a wide range of variations from basic cooking techniques.
The second volume contains a total of 119 items, ranging from standard items called royal road to arrangement menus that capture the current of the times to the specialties of each store. You can use this book in various situations such as menu development and product brush-up.
The second volume consists of 4 chapters of confit, riet, stew and foie gras cuisine. Each chapter explains the basic cooking procedure and tips in detail while following the process photos.
The second half introduces a wide range of variations including the specialties of each store.
In addition, the recipe for the phone and bouillon, which are essential for stewed dishes.
* This book consists of 5 books of the 「 French Technique 」 series published from 2010 to 2011. 「 pate and terrine 」 「 confit and rillette 」 「 foie gras dish 」 「 stewed dish 」 「 pie dish 」. This is a new edition that has been revised and added to the top and bottom volumes.