Chocolate - Recipes and techniques from a school of excellence
Tempering, ganache, puff pastry, candies, fried foods or chocolate chips...
Discover all the essential basics to master chocolate. More than 40 techniques explained in nearly 200 step-by-step gestures.
Chocolate bars, Liège chocolate, flan, nougat, nuns, mille-feuille, stracciatella ice cream, eskimo...
Prepare more than 70 simple, sophisticated or essential recipes to impress and delight your friends and family.
Founded in 1920 by the Paris Ile-de-France Chamber of Commerce, the FERRANDI Paris school trains 2,500 students from CAP to BAC +6, as well as 2,000 adults in continuing education and professional retraining. Leading names in French gastronomy teach cooking, pastry-making, baking, room service and hotel management. Entrepreneurship, excellence, support and an international outlook are the key words of this prestigious establishment.
Press review:
"The establishment of excellence delivers its chocolate-making secrets." --Rustica Pratique
"Ferrandi Paris offers a gourmet and illustrated book on chocolate. It is based on the educational principles developed by the school. --Thuries Gastronomie Magazine
Translated with www.DeepL.com/Translator (free version)
Characteristics
Author : Ecole Ferrandi
Photographer : Rina Nurra
Preface: Bruno de Monte
Illustrations: Color photos
Language : French
Format : Beautiful Book
Presentation : Hardback
Weight : 1.71 Kg
- Number of pages
- 306
- Publication date
- 16/10/2019
- Dimensions
- 21,9 cm × 28,8 cm × 3,0 cm
- Publisher
- Flammarion
- Categories
- Exhibitions, Banquet
