Paris, FERRANDI

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

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ISBN 13:: 9782080204066
author:: Paris, FERRANDI
format:: HardBack
publisher:: Rizzoli
language:: English
Publication Year:: 2019
Pages:: 304
Dimensions:: 8.57(w) x 11.31(h) x 1.22(d)
Genre:: Cooking by Ingredient
Condition:: New
Availability:: Item usually sent within 10 working days

£19.94

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Description

Description

Chocolate Recipes and Techniques from the Ferrandi School of Culinary Arts Master the art of baking with chocolate with this comprehensive guide from Ferrandi, the renowned Parisian school of culinary arts. This fully illustrated book covers everything from tempering and decorative flourishes to rich chocolate ganache and melt-in-your-mouth truffles. With step-by-step instructions and practical information presented in tables, diagrams, and sidebars, you'll learn the fundamental techniques and recipes that form the basis of the French chocolate tradition. From quick desserts to holiday specialties, and from frozen ice creams and sorbets to candies, this book provides a thorough introduction to the world of chocolate baking. With recipes graded for level of difficulty, you can develop your skills over time and tackle more complex creations. With its expert teaching team's adapted recipes and easy-to-follow instructions, this book is the perfect resource for amateur home chefs and experienced professionals alike.

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