EAN13
9782080204066
Éditeur
Flammarion
Date de publication
16 octobre 2019
Collection
PRATIQUE
Nombre de pages
304
Dimensions
28,9 x 21,9 x 3 cm
Poids
1740 g
Langue
fre

Ferrandi Paris - Chocolate, Recipes And Techniques From The Ferrandi School Of Culinary Arts

Collectif

Flammarion

Prix public : 29,90 €

Savor the culinary savoir-faire of Ferrandi Paris, the world-renowned cooking schoolTempering 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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