Isbn: 9782080204066 - chocolate: recipes and techniques from the ferrandi school of culinary arts (11 Ergebnisse)

HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Zustand: New.

Zustand: New. In English.

Zustand: New. 2019. Hardcover. . . . . . Books ship from the US and Ireland.

Hardcover. Zustand: Brand New. 01 edition. 302 pages. 11.50x8.50x1.25 inches. In Stock.

Zustand: NEW.

Zustand: New. &Uumlber den AutorrnrnFerrandi Paris cooking school opened in 1920 to train culinary professionals. Internationally renowned for excellence, Ferrandi Paris offers courses to students of all levels, including masterclasses with Michelin-starred.

Buch. Zustand: Neu. Neuware - This is the ultimate reference on cooking with chocolate from Ferrandi, the Parisian school of culinary arts that was dubbed the 'Harvard of gastronomy' by Le Monde newspaper.This book offers a complete chocolate course for the home chef from the world-renowned professional culinary school Ferrandi Paris. It presents comprehensive techniques for working with chocolate, from tempering and decorative flourishes to recipes such as the Opéra pastry or molten chocolate cake. From rich chocolate ganache to melt-in-your mouth truffles, this book leads aspiring bakers through every step-from basic to special occasion skills. Starting with advice on how to equip your kitchen, to essential techniques, fillings, and decorations, the books covers everything from quick desserts to holiday specialties and from frozen ice creams and sorbets to candies. Ferrandi offers an intensive course in the art of baking with chocolate. Written by the school's experienced teaching team of master chefs and adapted for the home cook, this fully illustrated cookbook provides all of the fundamental techniques and recipes that are the building blocks of the illustrious French chocolate tradition, explained step by step in text and images. Practical information is presented in tables, diagrams, and sidebars for handy reference. Easy-to-follow recipes are graded for level of difficulty, allowing readers to develop their skills over time.…

Buch. Zustand: Neu. Neuware -This is the ultimate reference on cooking with chocolate from Ferrandi, the Parisian school of culinary arts that was dubbed the 'Harvard of gastronomy' by Le Monde newspaper.This book offers a complete chocolate course for the home chef from the world-renowned professional culinary school Ferrandi Paris. It presents comprehensive techniques for working with chocolate, from tempering and decorative flourishes to recipes such as the Opéra pastry or molten chocolate cake. From rich chocolate ganache to melt-in-your mouth truffles, this book leads aspiring bakers through every step-from basic to special occasion skills. Starting with advice on how to equip your kitchen, to essential techniques, fillings, and decorations, the books covers everything from quick desserts to holiday specialties and from frozen ice creams and sorbets to candies. Ferrandi offers an intensive course in the art of baking with chocolate. Written by the school's experienced teaching team of master chefs and adapted for the home cook, this fully illustrated cookbook provides all of the fundamental techniques and recipes that are the building blocks of the illustrious French chocolate tradition, explained step by step in text and images. Practical information is presented in tables, diagrams, and sidebars for handy reference. Easy-to-follow recipes are graded for level of difficulty, allowing readers to develop their skills over time.Libri GmbH, Europaallee 1, 36244 Bad Hersfeld 302 pp. Englisch.…

Buch. Zustand: Neu. Chocolate | Recipes and Techniques from the Ferrandi School of Culinary Arts | Ferrandi Paris | Buch | Gebunden | Englisch | 2019 | Thames & Hudson | EAN 9782080204066 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu.…

Buch. Zustand: Neu. Neuware -This is the ultimate reference on cooking with chocolate from Ferrandi, the Parisian school of culinary arts that was dubbed the 'Harvard of gastronomy' by Le Monde newspaper.This book offers a complete chocolate course for the home chef from the world-renowned professional culinary school Ferrandi Paris. It presents comprehensive techniques for working with chocolate, from tempering and decorative flourishes to recipes such as the Opéra pastry or molten chocolate cake. From rich chocolate ganache to melt-in-your mouth truffles, this book leads aspiring bakers through every step-from basic to special occasion skills. Starting with advice on how to equip your kitchen, to essential techniques, fillings, and decorations, the books covers everything from quick desserts to holiday specialties and from frozen ice creams and sorbets to candies. Ferrandi offers an intensive course in the art of baking with chocolate. Written by the school's experienced teaching team of master chefs and adapted for the home cook, this fully illustrated cookbook provides all of the fundamental techniques and recipes that are the building blocks of the illustrious French chocolate tradition, explained step by step in text and images. Practical information is presented in tables, diagrams, and sidebars for handy reference. Easy-to-follow recipes are graded for level of difficulty, allowing readers to develop their skills over time. 302 pp. Englisch.…