French Patisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts
| Author | : | |
| Rating | : | 4.93 (880 Votes) |
| Asin | : | 2080203185 |
| Format Type | : | paperback |
| Number of Pages | : | 688 Pages |
| Publish Date | : | 2013-12-12 |
| Language | : | English |
DESCRIPTION:
Easy-to-follow recipes are graded for level of difficulty, allowing readers to develop their skills over time. Featuring advice on how to equip your kitchen, and the essential doughs, fillings, and decorations, the book covers everything from quick desserts to holiday specialties and from ice creams and sorbets to chocolates. Ferrandi, an internationally renowned professional culinary school, offers an intensive course in the art of French pastry making. Practical information is presented in tables, diagrams, and sidebars for handy reference. Ferrandi, the French School of Culinary Arts in Paris—dubbed “the Harvard of gastronomy” by Le M
Pierre Hermé, Joël Robuchon, Thierry Marx, Eric Frechon, and Michel Roth actively support the school. Rina Nurra is a culinary photographer whose work has been published in several books and magazines. . Internationally renowned for excellence, Ferrandi offers courses of all levels to students from France and abroad, including master classes taught by celebrated Michelin-starred chefs. About the AuthorÉcole Ferrandi cooking school opened in 1920 to train culinary professionals
Pierre Hermé, Joël Robuchon, Thierry Marx, Eric Frechon, and Michel Roth actively support the school. Rina Nurra is a culinary photographer whose work has been published in several books and magazines. École Ferrandi cooking school opened in 1920 to train culinary professionals. Internationally renowned for excellence, Ferrandi offers courses of all levels t