Fruits and Nuts: Recipes and Techniques from the Ferrandi School of Culinary Arts

FERRANDI Paris
книга Fruits and Nuts: Recipes and Techniques from the Ferrandi School of Culinary Arts , автор: FERRANDI Paris

посмотреть все 11 фото

Fruits and Nuts: Recipes and Techniques from the Ferrandi School of Culinary Arts

FERRANDI Paris
Цена: 1500 грн
Доступно под заказ
ID: 17167
Издательство: Flammarion
Переплёт: Hardcover: 21.8 x 28.7 cm
Количество страниц: 304
Год издания: 2021
Язык: English
ISBN-13: 9782080248527

FERRANDI Paris, the French School of Culinary Arts — dubbed the “Harvard of gastronomy” by Le Monde newspaper — offers the ultimate reference on cooking with fruits and nuts.

This volume offers a complete course on cooking with fruits and nuts from world-renowned culinary school, FERRANDI Paris. Alongside more than sixty recipes covering the entire range of fruit varieties, you will learn the basics with step-by-step instructions for preparing, cutting, and cooking any type of fruit or nut using a variety of cooking methods. Recipes are organized by category, from citrus to red to tropical fruits, with both sweet and savory concoctions offering a comprehensive guide to incorporating fruit or nuts into any part of your meal.

Written by the school’s experienced teaching team of master chefs and adapted for the home cook, this fully illustrated cookbook provides all of the fundamental techniques and recipes that form the building blocks of the illustrious French cooking tradition, explained step by step in text and images. Practical information is presented in tables, diagrams, and sidebars for handy reference. Easy-to-follow recipes are graded for level of difficulty, allowing readers to develop their skills over time. Whether you are an amateur home chef or an experienced professional, this extensive reference, replete with 200 illustrations, provides everything you need to master the world-class culinary school’s fruit and nut-based recipes.

About the Author:

FERRANDI Paris opened in 1920 to train culinary professionals. Internationally renowned for excellence, the school offers courses of all levels to students from France and abroad, including master classes taught by celebrated Michelin-starred chefs. They published French Pâtisserie (Flammarion, 2017), Chocolate (2019), and Vegetables (2020).

_____________

Пролистать книгу Fruits and Nuts: Recipes and Techniques from the Ferrandi School of Culinary Arts​ на сайте издательства.