Charcuterie: Pâtés, Terrines, Savory Pies: Recipes and Techniques from the Ferrandi School of Culinary Arts by Ferrandi ParisRequirements: .ePUB reader, 131.67 MB Overview: Gain all the essential kitchen skills for 35 culinary techniques—make sausages, tie a roast with twine, debone fish, create puff pastry, pickle vegetables, decorate a pâté en croûte—explained in more than 200 […]
Fruits & Nuts: Recipes and Techniques from the Ferrandi School of Culinary Arts by Ferrandi ParisRequirements: .ePUB reader, 128 MBOverview: FERRANDI Paris, the French School of Culinary Arts—dubbed the “Harvard of gastronomy” by Le Monde newspaper—offers the ultimate reference on cooking with fruits and nuts. This volume offers a complete course on cooking with fruits […]
Charcuterie: Pâtés, Terrines, Savory Pies: Recipes and Techniques from the Ferrandi School of Culinary Arts by Ferrandi ParisRequirements: .ePUB reader, 131 MBOverview: Gain all the essential kitchen skills for 35 culinary techniques—make sausages, tie a roast with twine, debone fish, create puff pastry, pickle vegetables, decorate a pâté en croûte—explained in more than 200 step-by-step […]
Fruits & Nuts: Recipes and Techniques from the Ferrandi School of Culinary Arts by FERRANDI ParisRequirements: .ePUB reader, 126 MBOverview: FERRANDI Paris, the French School of Culinary Arts—dubbed the “Harvard of gastronomy” by Le Monde newspaper—offers the ultimate reference on cooking with fruits and nuts. This volume offers a complete course on cooking with fruits […]
Vegetables: Recipes and Techniques from the Ferrandi School of Culinary Arts by FERRANDI ParisRequirements: .PDF reader, 130 MBOverview: 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 […]