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FERRANDI Paris - Fruits and Nuts

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FERRANDI Paris - Fruits and Nuts

Collectif

Flammarion
Collection: Pratique
Publication date : 2021-10-13

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100 years of technical and gourmet savoir faire from an exceptional culinary school in paris. Discover the essential kitchen skills for cooking with fruits and nuts—how to peel pineapples, blanch almonds, segment citrus fruit, prepare a fruit crown, make quince jelly—through 40 culinary techniques that are explained in more than 150 step-by-step illustrated instructions. Prepare more than 75 recipes—Kumquat Cake, Black Forest Gâteau, King Crab with Pomelos, Watermelon Granita, Raisin Swirls, Poached Oysters with Pomegranate—including both sweet and savory dishes that range from simple to sophisticated to unforgettable. With more than 375 photographs, this book includes everything you need to know for preparing and cooking with fruits and nuts from a world-class culinary institution.

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About the book

Author

Collectif

Imprint

Flammarion

Collection

Pratique

Publication date

2021-10-13

Pages

307 pages

Print ISBN

9782080248527

Language

English

Ebook informations

EAN PDF

9782080273109

Price

£16.99

Copy count 0

Print count 0

File size 42701 Ko

Informations accessibility

EAN EPUB

9782080273086

Price

£16.99

Copy count 0

Print count 0

File size 136264 Ko

Informations accessibility

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