Vegetables. Flexitarian Recipes and Techniques from the Ferrandi School of Culinary Arts

Par : Ferrandi Paris
  • Réservation en ligne avec paiement en magasin :
    • Indisponible pour réserver et payer en magasin
  • Nombre de pages304
  • PrésentationRelié
  • FormatGrand Format
  • Poids1.685 kg
  • Dimensions22,0 cm × 28,8 cm × 3,0 cm
  • ISBN978-2-08-151342-6
  • EAN9782081513426
  • Date de parution30/10/2020
  • ÉditeurFlammarion
  • PhotographeRina Nurra
  • PréfacierBruno de Monte
  • TraducteurCarmella Moreau
  • TraducteurAnsley Evans

Résumé

Discover all the essential kitchen skills for cooking with vegetables-chop shallots, peel and seed vegetables, clean mushrooms, master the brunoise dice cut, turn an artichoke-more than 45 culinary techniques are explained in over 150 step-by-step illustrated instructions. Prepare 80 simple and sophisticated flexitarian recipes-including Savory Cheesecake with Multicolored Tomatoes, Belgian Endive and Ham Soufflé, Kohlrabi Tagine with Dried Fruits, and Pont-Neuf Potatoes with Piquillo Ketchup-to brighten your meals and delight your dinner guests.
Discover all the essential kitchen skills for cooking with vegetables-chop shallots, peel and seed vegetables, clean mushrooms, master the brunoise dice cut, turn an artichoke-more than 45 culinary techniques are explained in over 150 step-by-step illustrated instructions. Prepare 80 simple and sophisticated flexitarian recipes-including Savory Cheesecake with Multicolored Tomatoes, Belgian Endive and Ham Soufflé, Kohlrabi Tagine with Dried Fruits, and Pont-Neuf Potatoes with Piquillo Ketchup-to brighten your meals and delight your dinner guests.