Vegetables - Recipes and techniques from a school of excellence
Chisel, grind, clean mushrooms, dice, turn an artichoke...
Discover all the essential basics for cooking vegetables.
More than 45 techniques explained in over 150 step-by-step gestures.
Salty cheesecake with multicolored tomatoes; Endive and ham soufflé; Kohlrabi tajine with dried fruit; Pont-Neuf apples and piquillo ketchup...
Prepare more than 80 simple, sophisticated or essential recipes to brighten up your meals and delight your friends and family.
Author(s) : Collective FERRANDI Paris
Photographs : Rina Nurra
Presentation : Hardcover
Format : Large format
Language : French
Weight : 1.685 Kg
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