Fruits & nuts : recipes and techniques from the Ferrandi school of culinary arts

Fruits & nuts : recipes and techniques from the Ferrandi school of culinary arts

Editeur(s) : Flammarion


A comprehensive cooking course that celebrates fruits and nuts

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, Poacbed 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.

À commander
Envoi sous 10 à 15j
* Sous réserve éditeur
29,90 €
Ean : 9782080248527
Date de parution : 10 novembre 2021
Format et Reliure : Livre
Pages : 302