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100%: Ferrandi Paris: Vegetables: Recipes and Techniques from the School of Culinary Arts Author (ISBN: 9782081513426) FLAMMARION, en anglais, Relié.Afficher uniquement cette édition…
66%: Ferrandi Paris: Chocolate: Recipes And Techniques From The School Of Culinary Arts (ISBN: 9782080204066) Rizzoli, en anglais, Relié.Afficher uniquement cette édition…
Vegetables: Recipes and Techniques from the School of Culinary Arts Author
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Meilleur prix: € 29,92 (à partir de 09-05-2020)1
Ferrandi Parissearch
Vegetables Recipes and Techniques from the School of Culinary Artssearch
~EN HC NWISBN: 9782081513426search ou 2081513420, sans doute en anglais, FLAMMARION, couverture rigide, Nouveau.
Du vendeur/antiquaire.
Vegetables: Recipes and Techniques from the Ferrandi School of Culinary Arts: 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. Englisch, Buch.
Vegetables: Recipes and Techniques from the Ferrandi School of Culinary Arts: 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. Englisch, Buch.
Numéro de commande vendeur: 9782081513426
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ISBN (notations alternatives): 2-08-151342-0, 978-2-08-151342-6
Numéro de commande de plate-forme Rheinberg-Buch.de (N): 18889_268807_9782081513426
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ISBN (notations alternatives): 2-08-151342-0, 978-2-08-151342-6
2
Vegetables Recipes And Techniques From The Ferrandi School Of Culinary Artssearch
~EN NWISBN: 9782081513426search ou 2081513420, sans doute en anglais, Nouveau.
frais de port.
Du vendeur/antiquaire.
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.
Du vendeur/antiquaire.
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.
Numéro de commande vendeur: 978208151342
Numéro de commande de plate-forme Indigo.ca: id-978208151342
Catégorie: Books > Food and Drink
Données de 09-05-2020 18:45h
ISBN (notations alternatives): 2-08-151342-0, 978-2-08-151342-6
Numéro de commande de plate-forme Indigo.ca: id-978208151342
Catégorie: Books > Food and Drink
Données de 09-05-2020 18:45h
ISBN (notations alternatives): 2-08-151342-0, 978-2-08-151342-6
3
Vegetables Recipes and Techniques from the Ferrandi School of Culinary Arts FERRANDI Paris Authorsearch
~EN HC NWISBN: 9782081513426search ou 2081513420, sans doute en anglais, Rizzoli, couverture rigide, Nouveau.
frais de port.
Du vendeur/antiquaire.
FERRANDI Paris, the French School of Culinary Arts-dubbed the Harvard of gastronomy by Le Monde newspaperprovides 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 recipesfrom smoothies, soups, and soufflés to curries, risottos, and tartslead 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.
Du vendeur/antiquaire.
FERRANDI Paris, the French School of Culinary Arts-dubbed the Harvard of gastronomy by Le Monde newspaperprovides 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 recipesfrom smoothies, soups, and soufflés to curries, risottos, and tartslead 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.
Numéro de commande vendeur: 9782081513426
Numéro de commande de plate-forme BarnesAndNoble.com: bn-9782081513426
Catégorie: Trade Books>Hardcover>Cookbooks>All-Purpose>Fruit,Grains,Veg
Données de 09-05-2020 18:45h
ISBN (notations alternatives): 2-08-151342-0, 978-2-08-151342-6
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Catégorie: Trade Books>Hardcover>Cookbooks>All-Purpose>Fruit,Grains,Veg
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ISBN (notations alternatives): 2-08-151342-0, 978-2-08-151342-6
4
Ferrandi Parissearch
Chocolate Recipes And Techniques From The School Of Culinary Artssearch
~EN NWISBN: 9782080204066search ou 2080204068, sans doute en anglais, Rizzoli, Nouveau.
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Numéro de commande vendeur: 978208020406
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Catégorie: Books>Food and Drink>Baking and Desserts
Données de 04-04-2019 15:15h
ISBN (notations alternatives): 2-08-020406-8, 978-2-08-020406-6
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Catégorie: Books>Food and Drink>Baking and Desserts
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ISBN (notations alternatives): 2-08-020406-8, 978-2-08-020406-6
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Vegetables Recipes and Techniques from the Ferrandi School of Culinary Artssearch
~EN NWISBN: 2081513420search ou 9782081513426, sans doute en anglais, Nouveau.
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Vegetables: Recipes and Techniques from the Ferrandi School of Culinary Arts ab 34.99 EURO.
Vegetables: Recipes and Techniques from the Ferrandi School of Culinary Arts ab 34.99 EURO.
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Ferrandi Parissearch
Chocolate Recipes and Techniques from the School of Culinary Artssearch
~EN HC NWISBN: 9782080204066search ou 2080204068, sans doute en anglais, Rizzoli, couverture rigide, Nouveau.
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books~~9782080204066, Chocolate: Recipes and Techniques from the Ferrandi School of Culinary Arts, Hardcover.
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Numéro de commande vendeur: 9782080204066
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Catégorie: Cookbooks>Desserts>Desserts
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ISBN (notations alternatives): 2-08-020406-8, 978-2-08-020406-6
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Catégorie: Cookbooks>Desserts>Desserts
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ISBN (notations alternatives): 2-08-020406-8, 978-2-08-020406-6
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