Each edition is written in its own language — never machine-translated.
Where this book sits
This volumeVolume 5 — the raw meat that civilizes the palateIts 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.
Elevate your palate with the ultimate expression of French culinary art: the perfect tartare. From the classic Hand-Cut Beef Tartare with Dijon to exquisite preparations of Salmon, Tuna, and Scallop, this book unveils 100 sophisticated recipes. Master the essential French techniques and ingredients to create stunning, fresh, and unforgettable raw dishes in your own kitchen.
Recipes100
AuthorAdrien Beaulieu
Choose your format
This volume alone, or several volumes bound into one book.
Read it now
Nothing to ship: the file leaves as soon as you order.
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.
Raw and Minced Beef3 volumesFrench Tartares · Noble Minces · Exceptional Cold Meats49,90 €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.