FERRANDI Paris - Fruits and Nuts
100 years of technical and gourmet savoir faire from an exceptional culinary school in paris.
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.
Read more
Read less
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.
How to read this PDF ebook (protected by LCP or Adobe)?
On my computer
(without discussion)
(without discussion)
Readers Reviews
Login
No reviews found. Share your insights with others.
