- EAN13
- 9782080204066
- ISBN
- 978-2-08-020406-6
- Éditeur
- Flammarion
- Date de publication
- 16/10/2019
- Collection
- PRATIQUE
- Nombre de pages
- 304
- Dimensions
- 28,9 x 21,9 x 3 cm
- Poids
- 1740 g
- Langue
- français
- Fiches UNIMARC
- S'identifier
FERRANDI Paris - Chocolate
Recipes and techniques from the Ferrandi school of culinary arts
Collectif
Flammarion
Pratique
Offres
Autre version disponible
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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