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The Complete French Cooking Course: Master Recipes and Techniques from the Ferrandi Paris School of Culinary Arts - Couverture rigide
Synopsis
Perfect the art of French cooking with this extensive reference, developed by the master chefs at France's leading professional culinary school, FERRANDI Paris. 1,400 photographs - 144 recipes - 149 kitchen techniques To equip aspiring chefs of all levels with the indispensable professional expertise they need to achieve culinary excellence, this book features : - Essential information and expert advice, from definitions and historical background to tips for selecting, storing, and preparing ingredients and recipe components, including foundational sauces, eggs, seafood, meat, vegetables, pulses, grains, pasta, and fruit. - Building-block kitchen techniques demonstrated in step-by-step photographs, enabling home cooks and confirmed chefs to acquire and refine their skills. - Recipes graded with three levels of complexity, allowing readers to expand their culinary repertoire over time. - Seasonality tables for produce, diagrams of meat cuts, recommended kitchen equipment, a glossary of key terms, and a detailed index. - Signature dishes from celebrated French chefs : François Adamski, Yannick Alléno, Frédéric Anton, Pascal Barbot, Alexandre Bourdas, Michel Bras, Éric Briffard, Amandine Chaignot, Alexandre Couillon, Jean Cousseau, Arnaud Donckele, Alain Dutournier, Philippe Etchebest, Guillaume Gomez, Gilles Goujon, Adeline Grattard, Éric Guérin, William Ledeuil, Bernard Leprince, Régis Marcon, Thierry Marx, Philippe Mille, Olivier Nasti, François Pasteau, Anne-Sophie Pic, Éric Pras, Emmanuel Renaut, Olivier Roellinger, Michel Roth, Christian Têtedoie. COMPREHENSIVE TECHNICAL AND GOURMET SAVOIR FAIRE FROM AN EXCEPTIONAL, CENTURY-OLD CULINARY SCHOOL.
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
À propos des auteurs
Michel Tanguy est journaliste, animateur, passionné par la gastronomie. Après six années passées à l'animation d'une chronique quotidienne sur l'antenne de France Bleu 107.1 à Paris, il poursuit sa quête des bonnes adresses et des bons produits.
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.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
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The French Culinary Master Class
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Editions Flammarion, 2026
ISBN 10 : 2080482424
ISBN 13 : 9782080482426
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The French Culinary Master Class: Recipes and Techniques from the Ferrandi School of Culinary Arts
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THE COMPLETE FRENCH COOKING
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FRENCH CULINARY MASTER CLASS
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The Complete French Cooking Course (Hardcover)
Edité par
Editions Flammarion, Paris, 2026
ISBN 10 : 2080482424
ISBN 13 : 9782080482426
Neuf
Couverture rigide
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Hardcover. Etat : new. Hardcover. This authoritative and comprehensive tome from France's leading professional culinary school, FERRANDI Paris, is the ultimate reference for mastering the art of French cooking. Perfect your kitchen prowess with this essential guide, developed by the expert chefs at the prestigious FERRANDI Paris school of culinary arts. This extensive resource covers everything from foundational sauces to preparing fruit, vegetables, seafood, and meat dishes. Refine your technical skills with precise, step-by-step instructions, from filleting fish with precision to creating airy potato souffles. As you build your culinary expertise, this guide will help you graduate to more sophisticated and technically advanced dishes with star-rated recipes such as butternut ravioli infused with spinach and crab meat or Rossini-style pheasant pie with hazelnut crumble, truffle tapenade, and pear chutney. This fully illustrated cookbook includes 143 recipes and 138 step-by-step techniques. Featuring over 1,300 photographs, it provides a clear, visual roadmap to mastering French cuisine, with recipes organized by skill level to accompany you from novice to advanced chef. This comprehensive reference not only covers indispensable cooking techniques and recipes but also includes practical illustrations on various meat cuts, identifying mushroom species, understanding ingredient seasonality, and more. Whether you're just starting your culinary journey or aiming to refine your skills, this book equips you with everything needed to achieve culinary excellence through indispensable professional advice and guidance. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. N° de réf. du vendeur 9782080482426
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The Complete French Cooking Course (Hardcover)
Edité par
Editions Flammarion, Paris, 2026
ISBN 10 : 2080482424
ISBN 13 : 9782080482426
Neuf
Couverture rigide
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Hardcover. Etat : new. Hardcover. This authoritative and comprehensive tome from France's leading professional culinary school, FERRANDI Paris, is the ultimate reference for mastering the art of French cooking. Perfect your kitchen prowess with this essential guide, developed by the expert chefs at the prestigious FERRANDI Paris school of culinary arts. This extensive resource covers everything from foundational sauces to preparing fruit, vegetables, seafood, and meat dishes. Refine your technical skills with precise, step-by-step instructions, from filleting fish with precision to creating airy potato souffles. As you build your culinary expertise, this guide will help you graduate to more sophisticated and technically advanced dishes with star-rated recipes such as butternut ravioli infused with spinach and crab meat or Rossini-style pheasant pie with hazelnut crumble, truffle tapenade, and pear chutney. This fully illustrated cookbook includes 143 recipes and 138 step-by-step techniques. Featuring over 1,300 photographs, it provides a clear, visual roadmap to mastering French cuisine, with recipes organized by skill level to accompany you from novice to advanced chef. This comprehensive reference not only covers indispensable cooking techniques and recipes but also includes practical illustrations on various meat cuts, identifying mushroom species, understanding ingredient seasonality, and more. Whether you're just starting your culinary journey or aiming to refine your skills, this book equips you with everything needed to achieve culinary excellence through indispensable professional advice and guidance. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. N° de réf. du vendeur 9782080482426
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Complete French Cooking Course: Master Recipes And Techniques From The Ferrandi Paris School Of Culinary Arts
Edité par
Editions Flammarion, 2026
ISBN 10 : 2080482424
ISBN 13 : 9782080482426
Neuf
Couverture rigide
Vendeur : Revaluation Books, Exeter, Royaume-Uni
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The Complete French Cooking Course : Master Recipes and Techniques from the Ferrandi Paris School of Culinary Arts
Edité par
Thames & Hudson Okt 2026, 2026
ISBN 10 : 2080482424
ISBN 13 : 9782080482426
Neuf
Couverture rigide
Vendeur : AHA-BUCH GmbH, Einbeck, Allemagne
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Buch. Etat : Neu. Neuware - This authoritative and comprehensive tome from France's leading professional culinary school, FERRANDI Paris, is the ultimate reference for mastering the art of French cooking. Perfect your kitchen prowess with this essential guide, developed by the expert chefs at the prestigious FERRANDI Paris school of culinary arts. This extensive resource covers everything from foundational sauces to preparing fruit, vegetables, seafood, and meat dishes. Refine your technical skills with precise, step-by-step instructions, from filleting fish with precision to creating airy potato soufflés. As you build your culinary expertise, this guide will help you graduate to more sophisticated and technically advanced dishes with star-rated recipes such as butternut ravioli infused with spinach and crab meat or Rossini-style pheasant pie with hazelnut crumble, truffle tapenade, and pear chutney. This fully illustrated cookbook includes 143 recipes and 138 step-by-step techniques. Featuring over 1,300 photographs, it provides a clear, visual roadmap to mastering French cuisine, with recipes organized by skill level to accompany you from novice to advanced chef. This comprehensive reference not only covers indispensable cooking techniques and recipes but also includes practical illustrations on various meat cuts, identifying mushroom species, understanding ingredient seasonality, and more. Whether you're just starting your culinary journey or aiming to refine your skills, this book equips you with everything needed to achieve culinary excellence through indispensable professional advice and guidance. N° de réf. du vendeur 9782080482426
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