Each edition is written in its own language — never machine-translated.
Where this book sits
This volumeVolume 3 — the parisian art of sizzling meatIts sub-seriesFrench Beef9 volumes, 900 recipesIts seriesViandes Rouges3 sub-series: French Beef, French Lamb, French Pork
Each sub-series takes one technique and exhausts it. They never repeat one another — they complete one another.
Skip the costly flight to Paris—the true art of French bistro steak is now within reach. Master 100 iconic entrecôte and sauce pairings, from the classic Beurre Maître d'Hôtel to the sublime Sauce Périgueux aux Truffes. Transform your kitchen into a sophisticated Parisian brasserie and serve the most memorable steak of your life tonight.
Recipes100
AuthorAdrien Beaulieu
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This volume alone, or several volumes bound into one book.
Read it now
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Ebookavailable right nowIn your inbox within a minute · personal copy, in your name9,90 €9,9 c / recipe
This volume, in print
Printed one at a time for you. Shipping is calculated at checkout, by country.
PaperbackPrinted for you24,90 €24,9 c / recipe
HardcoverHardback binding, made to last34,90 €34,9 c / recipe
Several volumes in one book
One parcel, and up to five times less per recipe.
The Grilled Cut3 volumesPerfect Steaks · Bistro Entrecôtes · Sunday Roasts49,90 €16,6 c / recipe
900 French Beef RecipesThe whole sub-series in one volume, paperback · 9 volumes, 900 recipes69,90 €7,8 c / recipe
900 French Beef Recipes, hardcoverHardback binding89,90 €10,0 c / recipe
Want several volumes from this sub-series, to read right now?
8 more volumes of French Beef, as ebooks
The + adds the ebook to your basket, at 9,90 € each. For print, open the book page.
Prefer a printed book, with volumes gathered by subject?
The French Beef Compendiums, in print
Three neighbouring volumes bound into one book, composed by subject rather than by number. One parcel, three times less per recipe than buying separately.