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Title Chocolate : recipes and techniques from the Ferrandi School of Culinary Arts / photography by Rina Nurra ; translated from the French by Ansley Evans and Carmella Moreau.
Corp Author Ferrandi Paris (School), author, issuing body.
Publication Paris : Flammarion, S.A., [2019]
Description 302 pages : colour illustrations ; 29 cm
Call # 641.6374 F
Note Includes index.
Translated from the French.
Contents Techniques. Working with chocolate -- Creams and sauces -- Doughs and pastries -- Bonbons and confections -- Decoration -- Recipes. Molded and hand-dipped bonbons -- Chocolate bars -- Chocolate-flavored beverages -- The classics -- Individual cakes and desserts -- Gâteaux and celebration cakes -- Plated desserts -- Frozen desserts.
Summary A complete course in the art of baking with chocolate from The "Harvard of gastronomy" Savor the culinary savoir-faire of Ferrandi Paris, the world-renowned cooking school. Tempering and coating, ganaches and truffles, puff pastry and candy, chocolate ribbons and other decorative flourishes - this essential reference reveals 42 fundamental techniques to master cooking with chocolate, explained step by step through text and more than 250 photographs. From the classics - chocolate mousse, custard tart, éclairs, profiteroles, macarons - to celebration cakes and sophisticated plated desserts, this volume presents 76 recipes for all occasions, from quick desserts to festive specialties, for the home chef and experienced professional alike.
Subject Cooking (Chocolate)
Chocolate.
Genre Cookbooks.
Addl. Author Nurra, Rina, photographer.
Evans, Ansley, translator.
Abramowitz-Moreau, Carmella, translator.
ISBN 9782080204066 (hardcover) :
2080204068 (hardcover) :

Location CALL # Status Message
 Central 2nd Fl - SST Non-Fiction  641.6374 F    CHECK SHELVES  
 Cortelyou Non-Fic  641.6374 F    CHECK SHELVES  
 Wmsburgh Non-Fic  641.6374 F    CHECK SHELVES