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Vegetables

- Flexitarian Recipes and Techniques from the Ferrandi School of Culinary Arts
Af: FERRANDI Paris Engelsk Hardback

Vegetables

- Flexitarian Recipes and Techniques from the Ferrandi School of Culinary Arts
Af: FERRANDI Paris Engelsk Hardback
Tjek vores konkurrenters priser
FERRANDI Paris, the French School of Culinary Arts-dubbed the "Harvard of gastronomy" by Le Monde newspaper--provides the ultimate reference on cooking with vegetables.

Infusing mealtimes with delicious vegetarian and flexitarian options has never been more important. Drawing on the expertise of the world-renowned professional culinary school FERRANDI Paris, this book offers a complete course on vegetables, with fifty step-by-step techniques for preparing, chopping, and cooking vegetables for optimal flavor, and more than seventy recipes.

Following advice on how to equip your kitchen, the essential techniques cover everything from grating, seeding, and pureeing to poaching, blanching, and roasting more than eighty different vegetables varieties. The recipes--from smoothies, soups, and soufflés to curries, risottos, and tarts--lead aspiring chefs through every step, from basic tips to Michelin-level creations.

Written by the school''s experienced teaching team of master chefs and adapted for the home cook, this fully illustrated book explains, step by step in text and images, the fundamental techniques and recipes that form the building blocks of the illustrious French cooking tradition. Easy-to-follow recipes are graded for level of difficulty, allowing readers to develop their skills over time.

Whether you are an amateur home chef or an experienced professional, this extensive reference provides everything you need to master the world-class culinary school''s recipes that bring plant-based abundance to your table.
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20 kr
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Tjek vores konkurrenters priser
FERRANDI Paris, the French School of Culinary Arts-dubbed the "Harvard of gastronomy" by Le Monde newspaper--provides the ultimate reference on cooking with vegetables.

Infusing mealtimes with delicious vegetarian and flexitarian options has never been more important. Drawing on the expertise of the world-renowned professional culinary school FERRANDI Paris, this book offers a complete course on vegetables, with fifty step-by-step techniques for preparing, chopping, and cooking vegetables for optimal flavor, and more than seventy recipes.

Following advice on how to equip your kitchen, the essential techniques cover everything from grating, seeding, and pureeing to poaching, blanching, and roasting more than eighty different vegetables varieties. The recipes--from smoothies, soups, and soufflés to curries, risottos, and tarts--lead aspiring chefs through every step, from basic tips to Michelin-level creations.

Written by the school''s experienced teaching team of master chefs and adapted for the home cook, this fully illustrated book explains, step by step in text and images, the fundamental techniques and recipes that form the building blocks of the illustrious French cooking tradition. Easy-to-follow recipes are graded for level of difficulty, allowing readers to develop their skills over time.

Whether you are an amateur home chef or an experienced professional, this extensive reference provides everything you need to master the world-class culinary school''s recipes that bring plant-based abundance to your table.
Produktdetaljer
Sprog: Engelsk
Sider: 304
ISBN-13: 9782081513426
Indbinding: Hardback
Udgave:
ISBN-10: 2081513420
Udg. Dato: 19 nov 2020
Længde: 26mm
Bredde: 289mm
Højde: 217mm
Forlag: Editions Flammarion
Oplagsdato: 19 nov 2020
Forfatter(e): FERRANDI Paris
Forfatter(e) FERRANDI Paris


Kategori Kogebøger efter ingrediens


ISBN-13 9782081513426


Sprog Engelsk


Indbinding Hardback


Sider 304


Udgave


Længde 26mm


Bredde 289mm


Højde 217mm


Udg. Dato 19 nov 2020


Oplagsdato 19 nov 2020


Forlag Editions Flammarion

Kategori sammenhænge