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

Ferrandi Paris

Hardcover

ISBN 10: 2080248529 ISBN 13: 9782080248527

Verlag: Flammarion, 2022

Inhaltsangabe

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.

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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).
 

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This volume offers a complete course on cooking with fruit from world-renowned culinary school FERRANDI Paris. Alongside more than sixty recipes that include melon and basil gaspacho, cranberry and pineapple chutney, king crab and grapefruit salad, kiwi-goji berry sorbet, and gluten-free hazelnut cake, you will learn the basics with step-by-step instructions for preparing, cutting, and cooking a wide variety of fruits, from the most common to the exotic.

Recipes are organized by categoryùfrom citrus to tropicalùwith both sweet and savory dishes to incorporate fruit into each course. Starting with advice on how to equip your kitchen, the book covers everything from mousses to marmalades, and from tajines to candies. Written by the schoolÆs 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 an

Details zur Ausgabe

• Verlag: Flammarion
• Erscheinungsdatum: 2022
• Sprache: Englisch
• ISBN 10: 2080248529
• ISBN 13: 9782080248527
• Einband: Gebundene Ausgabe
• Auflage: 1
• Anzahl der Seiten: 302
• Kontakt zum Hersteller: Nicht verfügbar
• Verantwortliche Person: Chronicle Books LLC; info@abramsandchronicle.co.uk; ; 1st floor 1 West Smithfield; London; EC1A 9JU; Vereinigtes Königreich