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

Author: Ferrandi Paris

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...

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...

See Description & Specifications See Description & Specifications

Top specs

  • Number of pages Number of pages 304
  • Cover Cover Hardcover
  • Year of publication Year of publication 2021
  • Publisher Publisher Flammarion
Genre: Pastry & Baking
31 41 €
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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

Manufacturer Details

Warnings & Safety Information
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

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