Название: Ferrandi. Légumes / Vegetables
Автор: Ferrandi Paris
Издательство: Paris: Flammarion
Год: 2020
Cтраниц: 2*304
Формат: pdf
Размер: 187,16 Мб
Язык: French/English
*Ferrandi. Légumes (Cuisine et gastronomie): Recettes et techniques d'une école d'excellence. —
ISBN: 978-2081513594
Un grand cours de cuisine qui met le légume à l'honneur. Tout le savoir-faire technique et gourmand d'une école d'exception : Ferrandi Paris.
Ciseler, monder, nettoyer des champignons, tailler en brunoise, tourner un artichaut…
Découvrez toutes les bases essentielles pour cuisiner les légumes.
Plus de 45 techniques expliquées en plus de 150 gestes en pas à pas.
Cheesecake salé aux tomates multicolores ; Soufflé aux endives et jambon; Tajine de choux-raves aux fruits secs; Pommes Pont-Neuf et ketchup piquillos…
Préparez plus de 80 recettes simples, sophistiquées ou incontournables pour égayer vos repas et régaler votre entourage.
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*Vegetables. Flexitarian Recipes and Techniques from the Ferrandi School of Culinary Arts. —
ISBN: 978-2081513426
Vegetables: Recipes and Techniques from the Ferrandi School of Culinary Arts
Discover all the essential kitchen skills for cooking with vegetables—chop shallots, peel and seed vegetables, clean mushrooms, master the brunoise dice cut, turn an artichoke—more than 45 culinary techniques are explained in over 150 step-by-step illustrated instructions.
Prepare 80 simple and sophisticated flexitarian recipes— including Savory Cheesecake with Multicolored Tomatoes, Belgian Endive and Ham Soufflé, Kohlrabi Tagine with Dried Fruits, and Pont-Neuf Potatoes with Piquillo Ketchup— to brighten your meals and delight your dinner guests.
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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d o w n l o a d :
Ferrandi, Légumes, Cuisine et gastronomie, Vegetables, Recettes et techniques d'une école d'excellence, овочі, French Cooking, выпечка
