Chocolate
Recipes and Techniques from the Ferrandi School of Culinary Arts
$50.19
- Hardcover
304 pages
- Release Date
30 September 2019
Summary
This is the ultimate reference on cooking with chocolate from Ferrandi, the Parisian school of culinary arts that was dubbed the “Harvard of gastronomy” by Le Monde newspaper.
This book offers a complete chocolate course for the home chef from the world-renowned professional culinary school Ferrandi Paris. It presents comprehensive techniques for working with chocolate, from tempering and decorative flourishes to recipes such as the Opéra pastry or molten chocolate ca…
Book Details
| ISBN-13: | 9782080204066 |
|---|---|
| ISBN-10: | 2080204068 |
| Author: | Ferrandi Paris |
| Publisher: | Editions Flammarion |
| Imprint: | Flammarion |
| Format: | Hardcover |
| Number of Pages: | 304 |
| Release Date: | 30 September 2019 |
| Weight: | 1.72kg |
| Dimensions: | 34mm x 290mm x 219mm |
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About The Author
Ferrandi Paris
Ferrandi Paris cooking school opened in 1920 to train culinary professionals. Internationally renowned for excellence, Ferrandi Paris offers courses to students of all levels, including masterclasses with Michelin-starred chefs. Their French Pâtisserie (Flammarion, 2017) is an essential reference for every home cook.
Rina Nurra contributed to French Pâtisserie.
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