Chocolate: Recipes and Techniques from the Ferrandi School of Culinary Arts
£24.95
- out of stock
notes
Offering a complete chocolate course for the home chef, ‘Chocolate’ by the Ferrandi School of Culinary Arts offers an intensive course, written by their experienced team of master chefs. From rich chocolate ganache to melt-in-your mouth truffles, this book leads aspiring bakers through every step, from basic techniques to special occasion skills. Fully illustrated, practical information is presented in tables, diagrams, and sidebars for useful reference.
Dimensions
H: 28.5cm (11in) x W: 21.5cm (8.5in) x D: 3cm (1in)
Features
notes
Offering a complete chocolate course for the home chef, ‘Chocolate’ by the Ferrandi School of Culinary Arts offers an intensive course, written by their experienced team of master chefs. From rich chocolate ganache to melt-in-your mouth truffles, this book leads aspiring bakers through every step, from basic techniques to special occasion skills. Fully illustrated, practical information is presented in tables, diagrams, and sidebars for useful reference.
Insights
Dubbed the “Harvard of gastronomy” by Le Monde newspaper, the Ferrandi School of Culinary Arts opened its door in 1920 to train the culinary professionals of the future. Internationally renowned for its excellence, Ferrandi offers courses to students of all levels, including masterclasses led by Michelin-starred chefs. Their 2017 bestseller ‘French Pâtisserie’ has already established itself as an essential title amongst avid home cooks.
Details & Care
- Publisher: Flammarion
- Hard cover
- Full colour photography
- Number of pages: 304 pages
- ISBN: 9782080204066
Glossary