Chocolate: Recipes and Techniques from the Ferrandi School of Culinary Arts
ISBN-13:
9782080204066
ISBN-10:
2080204068
Author:
FERRANDI Paris
Publication date:
2019
Publisher:
Flammarion
Format:
Hardcover
424 pages
Category:
Cooking for One or Two
,
Cooking Methods
,
Chocolate
,
Desserts
,
Confectionary
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Book details
ISBN-13:
9782080204066
ISBN-10:
2080204068
Author:
FERRANDI Paris
Publication date:
2019
Publisher:
Flammarion
Format:
Hardcover
424 pages
Category:
Cooking for One or Two
,
Cooking Methods
,
Chocolate
,
Desserts
,
Confectionary
Summary
Chocolate: Recipes and Techniques from the Ferrandi School of Culinary Arts (ISBN-13: 9782080204066 and ISBN-10: 2080204068), written by authors
FERRANDI Paris, was published by Flammarion in 2019.
With an overall rating of 4.3 stars, it's a notable title among other
Cooking for One or Two
(Cooking Methods, Chocolate, Desserts, Confectionary) books. You can easily purchase or rent Chocolate: Recipes and Techniques from the Ferrandi School of Culinary Arts (Hardcover) from BooksRun,
along with many other new and used
Cooking for One or Two
books
and textbooks.
And, if you're looking to sell your copy, our current buyback offer is $3.97.
Description
The ultimate reference on cooking with chocolate from Ferrandi, the Parisian school of culinary arts that Le Monde dubbed the "Harvard of gastronomy."
This book--a complete chocolate course for the home chef from the world-renowned professional culinary school Ferrandi Paris--presents comprehensive techniques for working with chocolate, from tempering and decorative flourishes to recipes such as the Opéra pastry or molten chocolate cake.
From rich chocolate ganache to melt-in-your mouth truffles, this book leads aspiring bakers through every step--from basic to special-occasion skills. Starting with advice on how to equip your kitchen, plus essential techniques, fillings, and decorations, the book covers everything from quick desserts to holiday specialties and from frozen ice creams and sorbets to candies.
Ferrandi's experienced teaching team of master chefs adapted their recipes for the home cook. This fully illustrated intensive course in the art of baking with chocolate provides all of the fundamental techniques and recipes that are the building blocks of the illustrious French chocolate 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. This extensive reference provides everything an amateur home chef or experienced professional needs to master chocolate recipes for all occasions.
This book--a complete chocolate course for the home chef from the world-renowned professional culinary school Ferrandi Paris--presents comprehensive techniques for working with chocolate, from tempering and decorative flourishes to recipes such as the Opéra pastry or molten chocolate cake.
From rich chocolate ganache to melt-in-your mouth truffles, this book leads aspiring bakers through every step--from basic to special-occasion skills. Starting with advice on how to equip your kitchen, plus essential techniques, fillings, and decorations, the book covers everything from quick desserts to holiday specialties and from frozen ice creams and sorbets to candies.
Ferrandi's experienced teaching team of master chefs adapted their recipes for the home cook. This fully illustrated intensive course in the art of baking with chocolate provides all of the fundamental techniques and recipes that are the building blocks of the illustrious French chocolate 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. This extensive reference provides everything an amateur home chef or experienced professional needs to master chocolate recipes for all occasions.
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