INTRO
Before baking_ The starting point for cooking
Grilling Practice_ Grilling methods vary depending on the meat.
The Science of Baking_Rare, Medium, Well Done
Changes that occur when grilling beef

PART 1.
Grilling techniques and cooking methods for each type of meat

Beef Boeuf
RECIPE · Gyeongsanwoo Sustainability
· Akaushi Roast and Beet Croquant
· Beef sirloin steak, leeks and nuts
· Beef tongue confit, salt meringue and coffee powder
· Roasted beef with scallions and paprika parmesan
Sirloin_ Grilling by Type Kuroge Wagyu / Holstein Calf / Tankaku Wagyu / Akaushi / Old Cow
Grilling by cut · Sirloin (old cow)_ Steak · Beef tongue_ Confit · Salt and pepper_ Roast

Pork
RECIPE · Suckling Ham and Caramel Sheets
· Black pork roast and char siu sheet
· Suckling pig Brezze and radicchio
Pork loin_ Grilling by type: White pork / Black pork / Iberico pork
Grilling by part · Pork neck (suckling pig)_ Breze · Leg meat and pig's feet (suckling pig)_ Cold dishes

Lamb Agneau
RECIPE · Grilled Lamb Loin and Heshiko Pasta
· Lamb rump roast with herb breadcrumbs
Lamb shoulder confit and onion charcoal powder
Grilling by cut · Curry (sirloin)_ Charcoal grilling · Sel (rump)_ Roast · Epole (shoulder)_ Confit

Poultry & Rabbit Volaille & Lapereau
RECIPE · Roast Guinea Fowl and Hokkaido White Asparagus Mousse
· Fricassee and Peas Française
Poultry Copr and Legs_Breath Chicken / Guinea Fowl / Chamois
Lapro (rabbit leg meat)_ Fricassee

Gibier
RECIPE · Roasted Ezo Deer and Seafood Soup
· Wild boar parsley and red sauce · Wild boar parsley and zucchini flower parsley
· Roasted mallard, turnip and bonito broth
· Turtledove beignets and flan
· Pheasant and offal risotto
· Charcoal-grilled squid and wild tangerines
Roasting by Type · Ezo Deer_Roast
· Wild boar_ vacuum
· Wild boar minced meat_ charcoal grilled
· Mallard_ Lost
· Fried wood pigeon
· Roasted Pheasant
· Direct grilled squid_ Charcoal grilled squid

PART 2.
Tools needed for grilling meat

Should I choose a steam convection oven or a gas oven?
How to Use Plaque and Gas Stoves

Cooking Recipes / Cooking Terminology

★ What are the features of this book? ★
1.
Before getting into the actual grilling process, the "grilling mechanism" is explained in an easy-to-understand manner.

We covered in detail the changes in meat that occur as it is heated from “rare → medium → well done.”

2.
For “beef, pork, and chicken,” we selected several varieties with different meat qualities and compared the grilling of the same parts.

3.
In the case of lamb, we selected the most popular cuts, such as "curry (sirloin), sel (rump), and epoel (shoulder)," rather than the breed, and introduced the most suitable cooking method for the dish you want to make.

4.
We also covered in detail the preparation method and baking process of the rarely seen "Gibier."

5.
By showing detailed photos focusing on the meat and grilling process in the largest possible size, you can see with your own eyes the condition of the meat at each stage.
Additionally, it helped with understanding by showing in detail the process of cutting and separating the algae.

6.
We have organized the heating method and time into an easy-to-see chart so that you can compare the grilling process of meat from the same cut but with different textures at a glance.

7.
A chef's perspective on why you should use these tools when grilling meat.


8.
You can practice grilling meat through cooking using recipes from the authentic French restaurant "Florilege," which ranked third in "2018 Asia's 50 Best Restaurants."