Chocolate - Recipes and techniques from a school of excellence
Chocolate - Recipes and techniques from a school of excellence

Chocolate - Recipes and techniques from a school of excellence


€29.90

All the technical and gourmet know-how of an exceptional school!

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

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