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Description
Specifications
FERRANDI Paris, the French School of Culinary Arts, known as the "Harvard of Gastronomy" by the newspaper Le Monde, offers the ultimate guide to cooking with fruits and nuts. This volume provides a complete cooking lesson with fruits and nuts from the internationally recognized school FERRANDI Paris.
Together with more than sixty recipes covering the entire range of fruit varieties, you will learn the essential techniques with step-by-step instructions for preparing, cutting, and cooking any type of fruit or nut using a variety of cooking methods. The recipes are organized by category, from citrus to red and tropical fruits, with sweet and savory suggestions that offer a comprehensive guide to incorporating fruits or nuts into any part of your meal.
Written by the experienced teaching team of master chefs at the school and tailored for the home cook, this fully illustrated cookbook provides all the fundamental techniques and recipes that form the foundation of the glorious French culinary tradition, explained step by step in text and images. Practical information is presented in tables, diagrams, and side notes for easy reference.
The easy-to-follow recipes are ranked by difficulty level, allowing readers to develop their skills over time. Whether you are an amateur cook or an experienced professional, this extensive guide, packed with 200 illustrations, provides everything you need to master fruit and nut-based recipes from a world-class French culinary school.
Manufacturer
- Author
- Ferrandi Paris
- Publisher
- Flammarion
- Language
- English
- Subtitle
- Recipes and Techniques from the Ferrandi School of Culinary Arts
- Cover
- Hardcover
- Number of Pages
- 304
- Publication Date
- 2021
- Dimensions
- 21x28 cm
- Award
- -
- ISBN-13
- 9782080248527
Important information
Specifications are collected from official manufacturer websites. Please verify the specifications before proceeding with your final purchase. If you notice any problem you can report it here.