Chocolate: Recipes and Techniques from the Ferrandi School of Culinary – Kitchen Arts & Letters

This is what the publisher tells us about the book: The ultimate reference on cooking with chocolate from Ferrandi, the Parisian school of culinary arts that Le Monde dubbed the "Harvard of gastronomy."This book--a complete chocolate course for the home chef from the world-renowned professional culinary school Ferrandi
This is what the publisher tells us about the book: The ultimate reference on cooking with chocolate from Ferrandi, the Parisian school of culinary arts that Le Monde dubbed the Harvard of gastronomy.This book--a complete chocolate course for the home chef from the world-renowned professional culinary school Ferrandi Paris--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, plus essential techniques, fillings, and decorations, the book covers everything from quick desserts to holiday specialties and from frozen ice creams and sorbets to candies.Ferrandi's experienced teaching team of master chefs adapted their recipes for the home cook. This fully illustrated intensive course in the art of baking with chocolate 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. This extensive reference provides everything an amateur home chef or experienced professional needs to master chocolate recipes for all occasions. Hardcover. Color photographs throughout.

Chocolate: Recipes and Techniques af Ferrandi Paris - Køb med

A love letter to dessert by the New York Times bestselling author of Dessert PersonClaire Saffitz returns with 100 recipes for all dessert people—whether you’re into impressive-yet-easy molten lava cakes, comforting rice pudding, or decadent chestnut brownies. In this all-new collection, Claire shares recipes for icebox cakes, pies, cobblers, custards, cookies and more, all crafted to be as streamlined as possible.

What's for Dessert: Simple Recipes for Dessert People: A Baking Book [Book]

French Patisserie: Master Recipes and Techniques from the Ferrandi

El postre de Dios: Segunda edición - Magers & Quinn Booksellers

Food and Drink Books Kitchen Arts & Letters

Chocolate – Cookbooks A La Carte – Cookbooks A La Carte

Chocolate: Recipes and Techniques from the Ferrandi School of

This is what the publisher tells us about the book: The ultimate reference on cooking with chocolate from Ferrandi, the Parisian school of culinary

Chocolate: Recipes and Techniques from the Ferrandi School of Culinary

Plant Based Desserts Recipes: Delicious And Colorful Vegan Cakes

Chocolate. Ferrandi