Chocolate ; recipes and techniques from the ferrandi school of culinary arts

• Date de parution : 16/10/2019
• Editeur : Flammarion
• EAN : 9782080204066
• Série : (-)
• Support : Papier

• Nombre de pages : 304
• Collection : (-)
• Genre : Anglais
• Thème : Vie pratique en langue anglaise
• Prix littéraire(s) : (-)

Savor the culinary savoir-faire of Ferrandi Paris, the world-renowned cooking schoolTempering 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,... Voir plus

Savor the culinary savoir-faire of Ferrandi Paris, the world-renowned cooking schoolTempering 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.