MEAT, POULTRY & GAME - RECIPES AND TECHNIQUES FROM THE FERRANDI SCHOOL OF CULINARY ARTS

French pâtisserie from a flaky croissant in the morning to a raspberry macaron with tea or a layered Opéra cake after dinner provides the grand finale to every memorable meal. This comprehensive volume, from the professionals at the Ferrandi School of Culinary Arts dubbed "The Harvard of Gastronomy" by Le Monde newspaper offers everything the home chef needs to create perfect pastries for all occasions. 1500 skills and techniques Learn how to make pastries, creams, decorations, and more with step-by-step instructions and tips and tricks from Ferrandi's experienced chefs. 235 classic French recipes Recipes for the complete range of French pâtisserie also include variations that are rated according to level of difficulty so that home chefs can expand their skills over time. Created with the participation of France's award-winning pastry chefs : Ophélie Barès, Christelle Brua, Christine Ferber, Nina Métayer, Christophe Adam, Julien Alvarez, Nicolas Bacheyre, Nicolas Bernardé, Nicolas Boussin, Yann Brys, Frédéric Cassel, Gontran Cherrier, Philippe Conticini, Yann Couvreur, Christophe Felder, Cédric Grolet, Pierre Hermé, Jean-Paul Hévin, Arnaud Larher, Gilles Marchal, Pierre Marcolini, Carl Marletti, Yann Menguy, Christophe Michalak, Angelo Musa, Philippe Urraca.

100 years of technical and gourmet savoir faire from an exceptional culinary school in paris. Discover the essential kitchen skills for cooking with fruits and nuts-how to peel pineapples, blanch almonds, segment citrus fruit, prepare a fruit crown, make quince jelly-through 40 culinary techniques that are explained in more than 150 step-by-step illustrated instructions. Prepare more than 75 recipes-Kumquat Cake, Black Forest Gâteau, King Crab with Pomelos, Watermelon Granita, Raisin Swirls, Poached Oysters with Pomegranate-including both sweet and savory dishes that range from simple to sophisticated to unforgettable. With more than 375 photographs, this book includes everything you need to know for preparing and cooking with fruits and nuts from a world-class culinary institution.

Tout le savoir-faire technique et gourmand d'une école d'exception.Éplucher un ananas ; Monder des amandes ; Prélever les segments d'un agrume ; Historier un melon ; Préparer une gelée de coing...Découvrez toutes les bases essentielles pour cuisiner les fruits.Près de 40 techniques expliquées en plus de 150 gestes en pas à pas.Cake au kumquat ; Forêt-Noire ; Salade de king crabe au pomélo ; Granité de pastèque ; Pains aux raisins ; Fines claires pochées à la grenade...Préparez plus de 75 recettes simples, sophistiquées ou incontournables pour égayer vos repas et régaler votre entourage.

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.