Perfect the art of French cooking with this extensive reference, developed by the master chefs at France's leading professional culinary school, FERRANDI Paris.
1, 400 photographs . 144 recipes . 149 kitchen techniques
To equip aspiring chefs of all levels with the indispensable professional expertise they need to achieve culinary excellence, this book features:
. Essential information and expert advice, from definitions and historical background to tips for selecting, storing, and preparing ingredients and recipe components, including foundational sauces, eggs, seafood, meat, vegetables, pulses, grains, pasta, and fruit.
Building-block kitchen techniques demonstrated in step-by-step photographs, enabling home cooks and confirmed chefs to acquire and refine their skills. Recipes graded with three levels of complexity, allowing readers to expand their culinary repertoire over time. Seasonality tables for produce, diagrams of meat cuts, recommended kitchen equipment, a glossary of key terms, and a detailed index. Signature dishes from celebrated French chefs: François Adamski, Yannick Alléno, Frédéric Anton, Pascal Barbot, Alexandre Bourdas, Michel Bras, Éric Briffard, Amandine Chaignot, Alexandre Couillon, Jean Cousseau, Arnaud Donckele, Alain Dutournier, Philippe Etchebest, Guillaume Gomez, Gilles Goujon, Adeline Grattard, Éric Guérin, William Ledeuil, Bernard Leprince, Régis Marcon, Thierry Marx, Philippe Mille, Olivier Nasti, François Pasteau, Anne-Sophie Pic, Éric Pras, Emmanuel Renaut, Olivier Roellinger, Michel Roth, Christian Têtedoie.
COMPREHENSIVE TECHNICAL AND GOURMET SAVOIR FAIRE FROM AN EXCEPTIONAL, CENTURY-OLD CULINARY SCHOOL.
Perfect the art of French cooking with this extensive reference, developed by the master chefs at France's leading professional culinary school, FERRANDI Paris.
1, 400 photographs . 144 recipes . 149 kitchen techniques
To equip aspiring chefs of all levels with the indispensable professional expertise they need to achieve culinary excellence, this book features:
. Essential information and expert advice, from definitions and historical background to tips for selecting, storing, and preparing ingredients and recipe components, including foundational sauces, eggs, seafood, meat, vegetables, pulses, grains, pasta, and fruit.
Building-block kitchen techniques demonstrated in step-by-step photographs, enabling home cooks and confirmed chefs to acquire and refine their skills. Recipes graded with three levels of complexity, allowing readers to expand their culinary repertoire over time. Seasonality tables for produce, diagrams of meat cuts, recommended kitchen equipment, a glossary of key terms, and a detailed index. Signature dishes from celebrated French chefs: François Adamski, Yannick Alléno, Frédéric Anton, Pascal Barbot, Alexandre Bourdas, Michel Bras, Éric Briffard, Amandine Chaignot, Alexandre Couillon, Jean Cousseau, Arnaud Donckele, Alain Dutournier, Philippe Etchebest, Guillaume Gomez, Gilles Goujon, Adeline Grattard, Éric Guérin, William Ledeuil, Bernard Leprince, Régis Marcon, Thierry Marx, Philippe Mille, Olivier Nasti, François Pasteau, Anne-Sophie Pic, Éric Pras, Emmanuel Renaut, Olivier Roellinger, Michel Roth, Christian Têtedoie.
COMPREHENSIVE TECHNICAL AND GOURMET SAVOIR FAIRE FROM AN EXCEPTIONAL, CENTURY-OLD CULINARY SCHOOL.
