The Complete French Cooking Course
Master Recipes and Techniques from the Ferrandi Paris School of Culinary Arts
$85.80
- Hardcover
696 pages
- Release Date
6 October 2026
Summary
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 ski…
Book Details
| ISBN-13: | 9782080482426 |
|---|---|
| ISBN-10: | 2080482424 |
| Author: | FERRANDI Paris, Michel Tanguy, Eric Fénot |
| Publisher: | Editions Flammarion |
| Imprint: | Flammarion |
| Format: | Hardcover |
| Number of Pages: | 696 |
| Release Date: | 6 October 2026 |
| Dimensions: | 250mm x 295mm |
You Can Find This Book In
FERRANDI Paris
FERRANDI Paris
Founded in 1920, FERRANDI Paris is internationally renowned for its culinary and pastry arts education. The school offers programs at all levels to students from France and abroad. FERRANDI Paris is the author of numerous best-selling cookbooks, including French Pâtisserie (2017), Chocolate (2019), Vegetables (2020), Fruits and Nuts (2021), Charcuterie, Pâtés, Terrines, Savory Pies (2023), French Boulangerie (2024), Meat, Poultry, and Game (2025), and Fish and Shellfish (2026).
Michel Tanguy
Michel Tanguy is a culinary journalist and cookbook author. He is the editor-in-chief of Thuriès, a gastronomy magazine.
Eric Fénot
Eric Fénot is a culinary photographer and the founder of the culinary magazine 180°C.
Returns
This item is eligible for free returns within 30 days of delivery. See our returns policy for further details.