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Chocolate: Recipes and Techniques from the Ferrandi School of Culinary Arts
Chocolate: Recipes and Techniques from the Ferrandi School of Culinary Arts

Chocolate: Recipes and Techniques from the Ferrandi School of Culinary Arts

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Yayınevi : Thames & Hudson
Standart Teslimat
03 Ağustos - 06 Ağustos
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  • Barkod: 9782080204066

Chocolate: Recipes and Techniques from the Ferrandi School of Culinary Arts Kitap Açıklaması

This is the ultimate reference on cooking with chocolate from Ferrandi, the Parisian school of culinary arts that was dubbed the "Harvard of gastronomy" by Le Monde newspaper. This book offers a complete chocolate course for the home chef from the world-renowned professional culinary school Ferrandi Paris. It presents comprehensive techniques for working with chocolate, from tempering and decorative flourishes to recipes such as the Opera pastry or molten chocolate cake.

From rich chocolate ganache to melt-in-your mouth truffles, this book leads aspiring bakers through every step-from basic to special occasion skills. Starting with advice on how to equip your kitchen, to essential techniques, fillings, and decorations, the books covers everything from quick desserts to holiday specialties and from frozen ice creams and sorbets to candies. Ferrandi offers an intensive course in the art of baking with chocolate. Written by the school's experienced teaching team of master chefs and adapted for the home cook, this fully illustrated cookbook provides all of the fundamental techniques and recipes that are the building blocks of the illustrious French chocolate tradition, explained step by step in text and images.

Practical information is presented in tables, diagrams, and sidebars for handy reference. Easy-to-follow recipes are graded for level of difficulty, allowing readers to develop their skills over time.

 

Hamur Tipi : 2. Hamur

Ebat : 21 x 28

İlk Baskı Yılı : 2019

Baskı Sayısı : 1. Basım

Dil : İngilizce

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