Fruits and Nuts
Recipes and Techniques from the Ferrandi School of Culinary Arts
$62.05
- Hardcover
304 pages
- Release Date
14 February 2022
Summary
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 categ…
Book Details
| ISBN-13: | 9782080248527 |
|---|---|
| ISBN-10: | 2080248529 |
| Author: | FERRANDI Paris |
| Publisher: | Editions Flammarion |
| Imprint: | Flammarion |
| Format: | Hardcover |
| Number of Pages: | 304 |
| Release Date: | 14 February 2022 |
| Weight: | 1.81kg |
| Dimensions: | 34mm x 220mm x 291mm |
You Can Find This Book In
FERRANDI Paris
FERRANDI 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 celebrated Michelin-starred chefs. They published French Pâtisserie (Flammarion, 2017), Chocolate (2019), and Vegetables (2020).
Returns
This item is eligible for free returns within 30 days of delivery. See our returns policy for further details.