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

5069 ₽

В наличии 1 шт.

В корзину

↻

Условия доставки

Издательство	FLAMMARION
Год издания	2021
Переплет	Твёрдый
Страниц	304
Формат	216x286 мм
Язык	Английский
ISBN	978-2-08024852-7
Артикул	1191248

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 category - from citrus to tropical - with 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 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.

FLAMMARION

Подробнее

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

Похожие книги

Выберите город