Betty Bossi Tendre cuisson : pour morceaux choisis

The cookbook "Tendre cuisson - pour morceaux choisis" by Betty Bossi offers a comprehensive guide to preparing meat dishes that are both tender and flavorful. It is aimed at anyone looking to improve their cooking skills in meat preparation, regardless of their experience level. The book presents various cooking methods, including classic and reverse low-temperature cooking, sous-vide, and gentle oven cooking at 120°C. These techniques ensure that even budget-friendly cuts of meat achieve a tender texture reminiscent of filet mignon. In addition to a variety of recipes for different types of meat such as veal, beef, pork, lamb, poultry, fish, and seafood, the book also provides solutions for preparing side dishes. The recipes are designed to allow for the simultaneous preparation of meat and sides, increasing efficiency in the kitchen. With 320 pages full of delicious ideas and practical tips, this cookbook becomes an essential companion for all meat lovers.