EAN13
9782080203182
Éditeur
Flammarion
Date de publication
25 octobre 2017
Collection
PRATIQUE
Nombre de pages
658
Dimensions
30,6 x 26,1 x 5,7 cm
Poids
4266 g
Langue
fre

Ferrandi Paris - French Pâtisserie, Master Recipes And Techniques From The Ferrandi School Of Culinary Arts

Collectif

Flammarion

Prix public : 49,90 €

French Pâtisserie - from a flaky croissant in the morning to a raspberry macaron with tea or a layered Opéra cake after dinner - provides the grand finale to every memorable meal. This comprehensive volume, from the professionals at the Ferrandi School of Culinary Arts - dubbed “The Harvard of Gastronomy” by Le Monde newspaper - offers everything the home chef needs to create perfect pastries for all occasions.1500 skills and techniquesLearn how to make pastries, creams, decorations, and more with step-by-step instructions and tips and tricks from Ferrandi's experienced chefs.235 classic French recipesRecipes for the complete range of French pâtisserie also include variations that are rated according to level of difficulty so that home chefs can expand their skills over time.Created with the participation of France's award-winning pastry chefs : Ophélie Barès, Christelle Brua, Christine Ferber, Nina Métayer, Christophe Adam, Julien Alvarez, Nicolas Bacheyre, Nicolas Bernardé, Nicolas Boussin, Yann Brys, Frédéric Cassel, Gontran Cherrier, Philippe Conticini, Yann Couvreur, Christophe Felder, Cédric Grolet, Pierre Hermé, Jean-Paul Hévin, Arnaud Larher, Gilles Marchal, Pierre Marcolini, Carl Marletti, Yann Menguy, Christophe Michalak, Angelo Musa, Philippe Urraca.
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