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Ferrandi, Chocolate

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Ferrandi, Chocolate

Recipes and techniques from the Ferrandi school of culinary arts

Collectif, Estérelle Payani

Flammarion
Publication date : 2019-10-09

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A complete course in the art Of baking with chocolate from The “harvard of gastronomy” Savor the culinary savoir-faire of ferrandi paris, The world-renowned cooking school Tempering and coating, ganaches and truffles, puff pastry and candy, chocolate ribbons and other decorative flourishes—this essential reference reveals 42 fundamental techniques to master cooking with chocolate, explained step by step through text and more than 250 photographs. From the classics—chocolate mousse, custard tart, éclairs, profiteroles, macarons—to celebration cakes and sophisticated plated desserts, this volume presents 76 recipes for all occasions, from quick desserts to festive specialties, for the home chef and experienced professional alike.

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About the book

Author

Collectif , Estérelle Payani

Imprint

Flammarion

Collection

n.c

Publication date

2019-10-09

Pages

307 pages

Print ISBN

9782080204066

Language

English

Ebook informations

EAN PDF

9782081506800

Price

£17.99

Copy count 0

Print count 0

File size 85606 Ko

Informations accessibility

EAN EPUB

9782081506794

Price

£17.99

Copy count 0

Print count 0

File size 134216 Ko

Informations accessibility

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About author(s)

Estérelle Payani

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