Isbn: 9782081513426 - Vegetables: Flexitarian Recipes and Techniques from the Ferrandi School of Culinary Arts (27 results)

Condition: good. Gently used with minimal wear on the corners and cover. A few pages may contain light highlighting or writing, but the text remains fully legible. Dust jacket may be missing, and supplemental materials like CDs or codes may not be included. May be ex-library with library markings. Ships promptly. …

Condition: As New. Unread book in perfect condition.

Condition: New.

Hardcover. Condition: new. Hardcover. 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 souffles 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. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

hardcover. Condition: New. Brand new book, sourced directly from publisher. Dispatch time is 24-48 hours from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely.

HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.

Hardcover. Condition: New.

Condition: New.

Condition: New.

Condition: New.

Hardback. Condition: New.

Condition: new.

Condition: As New. Unread book in perfect condition.

Hardback. Condition: New.

Condition: New. In English.

Hardcover. Condition: Brand New. 01 edition. 303 pages. 11.25x8.50x1.25 inches. In Stock.

Condition: New. 2020. 01st Edition. Hardcover. . . . . .

Condition: New.

Condition: New. 2020. 01st Edition. Hardcover. . . . . . Books ship from the US and Ireland.

Hardcover. Condition: new. Hardcover. 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 souffles 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. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…

Hardcover. Condition: new. Hardcover. 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 souffles 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. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…

Condition: NEW.

Buch. Condition: Neu. Neuware - 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. …

Condition: New. &Uumlber den AutorrnrnFERRANDI 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 celebrat.

Hardback. Condition: New.

Buch. Condition: Neu. Vegetables | Flexitarian Recipes and Techniques from the Ferrandi School of Culinary Arts | Ferrandi Paris | Buch | Gebunden | Englisch | 2020 | Editions Flammarion | EAN 9782081513426 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu. …

Hardback. Condition: New.