Chocolate : recipes and techniques from the Ferrandi School of Culinary Arts /
A complete course in the art of baking with chocolate from The "Harvard of gastronomy" Savor the culinary savoir-faire of Ferrandi Paris, the world-renowned cooking school. Tempering and coating, ganaches and truffles, puff pastry and candy, chocolate ribbons and other decorative flourishe...
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| Other Authors: | , , |
| Format: | Book |
| Language: | English |
| Language Notes: | Translated from the French. |
| Published: |
Paris :
Flammarion, S.A.,
[2019]
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| Subjects: |
| Summary: | A complete course in the art of baking with chocolate from The "Harvard of gastronomy" Savor the culinary savoir-faire of Ferrandi Paris, the world-renowned cooking school. Tempering 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. |
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| Item Description: | Includes index. |
| Physical Description: | 302 pages : colour illustrations ; 29 cm |
| ISBN: | 9782080204066 2080204068 |