Ferrandi, Chocolate: Recipes and techniques from the Ferrandi school of culinary arts

Ferrandi, Chocolate: Recipes and techniques from the Ferrandi school of culinary arts

Ferrandi, Chocolate: Recipes and techniques from the Ferrandi school of culinary arts

A total course in the specialty Of heating with chocolate from The "harvard of gastronomy"

Enjoy the culinary savoir-faire of ferrandi paris, The widely acclaimed cooking school

Hardening and covering, ganaches and truffles, puff cake and candy, chocolate strips and other enhancing prospers—this fundamental reference uncovers 42 key methods to dominate cooking with chocolate, clarified bit by bit through content and in excess of 250 photos. 

From the works of art—chocolate mousse, custard tart, éclairs, profiteroles, macarons—to festivity cakes and refined plated sweets, this volume presents 76 plans for all events, from snappy pastries to happy fortes, for the home gourmet specialist and experienced proficient the same.

About the Author
The Ferrandi Paris cooking school opened in 1920. Internationally renowned, it offers courses to students of all levels, including master classes with Michelin-starred chefs. Their French Pâtisserie (Flammarion, 2017) is an essential reference for every home cook. Rina Nurra's photographs appeared in French Pâtisserie.
Unless you're prepared to start eating the pages - stay away from this wonderful book!
It's invaluable for Pastry Chefs, but not written for novices --Kitchen Diva

I haven't tried the recipes yet. But I love this book. Because it has loads of beautiful pictures with detail instructions. --Christy 

Great photography, awesome variety, simply explained. --Donna 

Download Cooking Ebook Ferrandi, Chocolate: Recipes and techniques from the Ferrandi school of culinary arts | 77 Mb | Pages 307 | True PDF | 2019

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