Chocolate : recipes and techniques from the Ferrandi School of Culinary Arts
(Book)
Author
Contributors
Published
Paris : Flammarion, S.A., [2019].
Status
Central - Adult Nonfiction
641.6374 FERRA
1 available
641.6374 FERRA
1 available
Copies
| Location | Call Number | Status |
|---|---|---|
| Central - Adult Nonfiction | 641.6374 FERRA | Available |
Description
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More Details
Published
Paris : Flammarion, S.A., [2019].
Format
Book
Physical Desc
302 pages : colour illustrations ; 29 cm
Language
English
Notes
General Note
Includes index.
Description
A complete course in the art of baking with chocolate from The "Harvard of gastronomy" Savor the culinary savoir-faire of Ferrandi Paris, the world-renowned cooking school. Tempering 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.
Language
Translated from the French.
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Citations
APA Citation, 7th Edition (style guide)
Ferrandi Paris (School)., Nurra, R., Evans, A., & Abramowitz-Moreau, C. (2019). Chocolate: recipes and techniques from the Ferrandi School of Culinary Arts (English-language edition.). Flammarion, S.A..
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Ferrandi Paris (School) et al.. 2019. Chocolate: Recipes and Techniques From the Ferrandi School of Culinary Arts. Flammarion, S.A.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Ferrandi Paris (School) et al.. Chocolate: Recipes and Techniques From the Ferrandi School of Culinary Arts Flammarion, S.A, 2019.
MLA Citation, 9th Edition (style guide)Ferrandi Paris (School), Rina Nurra, Ansley Evans, and Carmella Abramowitz-Moreau. Chocolate: Recipes and Techniques From the Ferrandi School of Culinary Arts English-language edition., Flammarion, S.A., 2019.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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