ISBN: 9782080248527 - fruits and nuts: recipes and techniques from the ferrandi school of culinary arts (30 résultats)

Etat : Good. Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Etat : New.

Hardcover. Etat : new. Hardcover. 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.Whether you are an amateur home chef or an experienced professional, this extensive reference provides everything you need to master fruit recipes for all occasions. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

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Etat : New.

Etat : As New. Unread book in perfect condition.

Hardcover. Etat : New. Brand new book, sourced directly from publisher. Dispatch time is 24-48 hours from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely.

HRD. Etat : New. New Book. Shipped from UK. Established seller since 2000.

Hardcover. Etat : New.

Etat : New. pp. 304.

Etat : new.

Etat : New.

Hardback. Etat : New.

Etat : As New. Unread book in perfect condition.

Etat : New. In English.

Hardback. Etat : New.

Etat : New. 2021. 01st Edition. Hardcover. . . . . .

Etat : New. 2021. 01st Edition. Hardcover. . . . . . Books ship from the US and Ireland.

Etat : New. pp. 304.

Hardcover. Etat : new. Hardcover. 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.Whether you are an amateur home chef or an experienced professional, this extensive reference provides everything you need to master fruit recipes for all occasions. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…

Etat : NEW.

Hardcover. Etat : Brand New. 304 pages. 11.00x8.25x1.22 inches. In Stock.

Hardcover. Etat : new. Hardcover. 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.Whether you are an amateur home chef or an experienced professional, this extensive reference provides everything you need to master fruit recipes for all occasions. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…

Etat : New. pp. 304.

Etat : New. &Uumlber den AutorrnrnFERRANDI 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 masterclasses taught by celebrat.

Hardback. Etat : New.

Buch. Etat : Neu. Neuware - 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. Whether you are an amateur home chef or an experienced professional, this extensive reference provides everything you need to master fruit recipes for all occasions. …

Hardcover. Etat : Brand New. 304 pages. 11.00x8.25x1.22 inches. In Stock.

Buch. Etat : Neu. Fruits and Nuts | Recipes and Techniques from the Ferrandi School of Culinary Arts | Ferrandi Paris | Buch | Gebunden | Englisch | 2021 | Editions Flammarion | EAN 9782080248527 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu.…

Hardback. Etat : New.