Ferrandi Paris

$31.50 $35.00
Publisher: Flammarion
ISBN: 9782080204066
Cover type: Hardcover
Publish date: 11/12/2019

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.
Located in the 6th arrondissement of Paris, FERRANDI PARIS is one of Europe’s most prestigious hospitality management and culinary arts schools. Dating back to 1932, it has always been at the forefront of the field and has been one of the key players in introducing the concept of respected and innovative high-level culinary education to the world.

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