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

Ferrandi Paris

Couverture rigide

ISBN 10 : 2080248529 ISBN 13 : 9782080248527

Editeur : FLAMMARION, 2021

Synopsis

100 years of technical and gourmet savoir faire from an exceptional culinary school in paris.Discover the essential kitchen skills for cooking with fruits and nuts-how to peel pineapples, blanch almonds, segment citrus fruit, prepare a fruit crown, make quince jelly-through 40 culinary techniques that are explained in more than 150 step-by-step illustrated instructions.Prepare more than 75 recipes-Kumquat Cake, Black Forest Gâteau, King Crab with Pomelos, Watermelon Granita, Raisin Swirls, Poached Oysters with Pomegranate-including both sweet and savory dishes that range from simple to sophisticated to unforgettable.With more than 375 photographs, this book includes everything you need to know for preparing and cooking with fruits and nuts from a world-class culinary institution.

A propos du livre

À propos de l?auteur

Créée en 1920, l'École Ferrandi, avait déjà pour vocation de former des jeunes qualifiés aux métiers de boucher, charcutier, cuisinier, boulanger et pâtissier. Cette école s'est développée en proposant des formations du CAP au BAC +5 à des élèves français et étrangers avec des options prestigieuses comme le " Bachelor " ou encore des " Masterclass " dispensées par de grands chefs étoilés ou des MOF.

À propos de la quatrième de couverture

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

Détails de l'édition

• Éditeur: FLAMMARION
• Date d'édition: 2021
• Langue: anglais
• ISBN 10: 2080248529
• ISBN 13: 9782080248527
• Reliure: Relié
• Nombre de pages: 304
• Coordonnées du fabricant: non disponible
• Personne responsable: NOSOLI72; 33155536069; SCLIENT@chapitre.com; ; rue bellevue; le plessis; Lamnay; france; 72320; France