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Fruits & nuts : recipes and techniques from the Ferrandi School of Culinary Arts

Ferrandi Paris (School)2021
Books
Discover the essential kitchen skills for cooking with fruits and nuts -- how to peel pineapples, blanch almonds, segment citrus fruit, prepare a fruit crown, make quince jelly -- through 40 culinary techniques that are explained in more than 150 step-by-step illustrated instructions. Prepare more than 75 recipes -- Kumquat Cake, Black Forest Gâteau, King Crab with Pomelos, Watermelon Granita, Raisin Swirls, Poached Oysters with Pomegranate -- including both sweet and savory dishes that range from simple to sophisticated to unforgettable. With more than 375 photographs, this book includes everything you need to know for preparing and cooking with fruits and nuts from a world-class culinary institution.
Main title:
Fruits & nuts : recipes and techniques from the Ferrandi School of Culinary Arts / Ferrandi Paris ; photography by Rina Nurra ; [translation from the French, Ansley Evans].
Author:
Nurra, Rina, photographerEvans, Ansley, translatorFerrandi Paris (School), author
Edition:
English-language edition.
Imprint:
Paris : Flammarion, [2021]©2021
Collation:
302 pages : colour illustrations ; 29 cm
Notes:
Simultaneously published in French as Fruits: Recettes et Techniques d'une École d'Excellence.Includes index.Translated from the French.
ISBN:
9782080248527 (hbk)9782080248527
Dewey class:
641.64
LC class:
TX811
Language:
EnglishFrench
BRN:
559790
LocationCollectionCall numberStatus/Desc
Sandringham LibraryAdult Non Fiction - House and Garden641.64 FEROnloan - Due: 13 Jul 2024
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