Items related to Vegetables: Flexitarian Recipes and Techniques from...

Vegetables: Flexitarian Recipes and Techniques from the Ferrandi School of Culinary Arts - Hardcover

Book 3 of 4: Ferrandi Paris

FERRANDI Paris

 
9782081513426: Vegetables: Flexitarian Recipes and Techniques from the Ferrandi School of Culinary Arts
Hardcover
ISBN 10: 2081513420 ISBN 13: 9782081513426
Publisher: Flammarion, 2020

Synopsis

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.

"synopsis" may belong to another edition of this title.

About the Author

FERRANDI Paris opened in 1920 to train culinary professionals. Internationally renowned for excellence, the school offers courses of all levels to students from France and abroad, including masterclasses taught by celebrated Michelin-starred chefs. Their popular books include French Pâtisserie (2017) and Chocolate (2019).

From the Back Cover

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.

"About this title" may belong to another edition of this title.

Publisher
Flammarion
Publication date
2020
Language
English
ISBN 10 
2081513420
ISBN 13 
9782081513426
Binding
Hardcover
Edition number
1
Number of pages
304