Ratisserie Ferandi. Confectionery technologies and recipes for the leading culinary school (in the box)
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In France, confectionery craft reached the highest level, gaining well -deserved glory around the world. In the Parisian school, Ferrandi has been taught him for 100 years. This book, dedicated to the confectionery craft, is built according to the same innovative principle as the “big manual for the Ferrandi cooks”, which had a huge success. It is compiled on the basis of the bachelor"s program Ferrandi Paris, where the complexity of the recipes gradually increases. So, level 1 corresponds to the basic classical recipe. Level 2 is a more complex, revised recipe. Level 3-Author"s recipe from one of the famous chefs of confiditants: Yana Curler, Christophe Felder, Sedarik Golel, Pierre Erme, Yana Mengi, Christophe Mishalak, Hondran Sherya and many others. Thematic introduction to the sections of the book is your keys to success: they teach the basics of confectionery crafts, talk about the most important ingredients and the origin of classical confectionery, and also warn against the most common mistakes. In addition, at the beginning of each section you will find step -by -step basic recipes, equipped with photographs of the main stages of cooking. Learn on the unique program of the Ferrandi school without leaving home!
Category:
- Category:Cookbooks, Food & Wine
Age restrictions:
Age restrictions:16+
ISBN:
ISBN:978-5-98937-105-1
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