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Vegetables. Flexitarian Recipes and Techniques from the Ferrandi School of Culinary Arts

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Vegetables. Flexitarian Recipes and Techniques from the Ferrandi School of Culinary Arts

Ferrandi School

Collectif

Flammarion
Collection: cuisine et gastronomie
Publication date : 2020-11-04

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Discover all the essential kitchen skills for cooking with vegetables—chop shallots, peel and seed vegetables, clean mushrooms, master the brunoise dice cut, turn an artichoke—more than 45 culinary techniques are explained in over 150 step-by-step illustrated instructions. Prepare 80 simple and sophisticated flexitarian recipes— including Savory Cheesecake with Multicolored Tomatoes, Belgian Endive and Ham Soufflé, Kohlrabi Tagine with Dried Fruits, and Pont-Neuf Potatoes with Piquillo Ketchup— to brighten your meals and delight your dinner guests.

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About the book

Author

Collectif

Imprint

Flammarion

Collection

cuisine et gastronomie

Publication date

2020-11-04

Pages

315 pages

Print ISBN

9782081513426

Language

English

Ebook informations

EAN PDF

9782080238320

Price

£17.99

Copy count 0

Print count 0

File size 84306 Ko

Informations accessibility

EAN EPUB

9782080238313

Price

£17.99

Copy count 0

Print count 0

File size 155126 Ko

Informations accessibility

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