Anglais Chocolate ; recipes and techniques from the ferrandi school of culinary arts (édition en anglais)

À propos

Savor the culinary savoir-faire of Ferrandi Paris, the world-renowned cooking schoolTempering and coating, ganaches and truffles, puff pastry and candy, chocolate ribbons and other decorative flourishes-this essential reference reveals 42 fundamental techniques to master cooking with chocolate, explained step by step through text and more than 250 photographs.From the classics-chocolate mousse, custard tart, éclairs, profiteroles, macarons-to celebration cakes and sophisticated plated desserts, this volume presents 76 recipes for all occasions, from quick desserts to festive specialties, for the home chef and experienced professional alike.

Rayons : Vie pratique & Loisirs > Arts de la table / Gastronomie > Aliments / produits > Desserts / Confiserie / Chocolat

  • Auteur(s)

    Ferrandi Paris

  • Éditeur


  • Distributeur

    Union Distribution

  • Date de parution


  • EAN


  • Disponibilité


  • Nombre de pages

    304 Pages

  • Longueur

    28 cm

  • Largeur

    21 cm

  • Épaisseur

    3 cm

  • Poids

    1 722 g

  • Support principal

    Grand format

Infos supplémentaires : Relié