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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Bibliographic Details
Corporate Author:	Ferrandi Paris (School) (Author)
Other Authors:	Nurra, Rina (Photographer), Evans, Ansley (Translator), Abramowitz-Moreau, Carmella (Translator)
Format:	Book
Language:	English
Language Notes:	Translated from the French.
Published:	Paris : Flammarion, S.A., [2019]
Subjects:	Cooking (Chocolate) Chocolate. Cookbooks.

Table of Contents:

Techniques. Working with chocolate
Creams and sauces
Doughs and pastries
Bonbons and confections
Decoration
Recipes. Molded and hand-dipped bonbons
Chocolate bars
Chocolate-flavored beverages
The classics
Individual cakes and desserts
Gâteaux and celebration cakes
Plated desserts
Frozen desserts.