Recipes and techniques from the Ferrandi school of culinary arts
Édition en langue anglaise
- Photographies : Rina Nurra
Tempering 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.
- Hors collection - Langue anglaise
- Paru le 16/10/2019
- 304 pages - 219 x 291 mm
- Couleur - Relié
- EAN : 9782080204066
- ISBN : 9782080204066