Meat for non-adeles of chefs. 15 master classes and 23 recipe

From Vyacheslav Delberg, Konstantin Zhbakov, Kirill Martynenko, Petya Pavlovich, Redman’s novel, Dmitry Parikov, Sergey Suschenko, Tahira Kholikberdiev.
In order not to be left without work, the modern cook must consider money along with the manager and the owner of the restaurant. And this, in particular, means that it is necessary to look towards more profitable products. The golden time of premium steaks is over, the guests are not ready on a regular basis to give several thousand rubles per piece of meat, except perhaps on holidays. Therefore, it is time to introduce alternative bran into the menu.
"Meat for non -adeles of chefs" are technologies, solutions and recipes that every cook needs to know that the guests want the guests to order meat in his restaurant. The authors-consultants of the book were the main experts on the meat menu in restaurants, introducing 15 master classes on cutting and processing alternative cuts and 20 original recipes of meat dishes. Together with the authors of the book, readers will go through the entire technological path of a meat cut - from ripening to a carriage of mascara, from the features of the cutting and preparation methods to the submission recommendations