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French Patisserie


Disponibilitate: LIVRARE IN 3-5 SAPTAMANI (produsul este livrat din Marea Britanie)

SKU:
9782080203182

271,99 RON
Okian.ro este o LIBRARIE online de carte in limba engleza.
Ferrandi, the French School of Culinary Arts in Paris--dubbed "the Harvard of gastronomy" by Le Monde newspaper---is the ultimate pastry-making reference. From flaky croissants to paper-thin mille-feuille, and from the chestnut cream-filled Paris-Brest to festive yule logs, this comprehensive book leads aspiring pastry chefs through every step--from basic techniques to Michelin-level desserts. Featuring advice on how to equip your kitchen, and the essential doughs, fillings, and decorations, the book covers everything from quick desserts to holiday specialties and from ice creams and sorbets to chocolates.

Ferrandi, an internationally renowned professional culinary school, offers an intensive course in the art of French pastry making. Written by the school's experienced teaching team of master p�tissiers and adapted for the home chef, this fully illustrated cookbook provides all of the fundamental techniques and recipes that form the building blocks of the illustrious French dessert tradition, explained step by step in text and images. Practical information is presented in tables, diagrams, and sidebars for handy reference. 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 p�tissier, this patisserie bible provides everything you need to master French pastry making.

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Autor Ferrandi, Ecole
Editura Editions Flammarion
Dimensiuni 289 x 256 x 56
Data Publicarii 26/10/2017
Format Cartonata
Numar pagini 656
Descriere RO Ferrandi, Scoala Franceza de Arte Culinare din Paris - supranumita „Harvardul gastronomiei” de ziarul Le Monde --- este cea mai buna referinta in domeniul patiseriei. De la croissante fulgi pana la milfeuille subtiri de hartie si de la Paris-Brest plin de crema de castane la busteni festivi de yule, aceasta carte cuprinzatoare ii conduce pe aspirantii bucatari prin fiecare pas - de la tehnici de baza la deserturi la nivel Michelin.
Aceasta este o carte in limba engleza. Descrierea cartii (tradusa din engleza cu Google Translate) este in limba romana din motive legale.
Ferrandi, Scoala Franceza de Arte Culinare din Paris - supranumita „Harvardul gastronomiei” de ziarul Le Monde --- este cea mai buna referinta in domeniul patiseriei. De la croissante fulgi pana la milfeuille subtiri de hartie si de la Paris-Brest plin de crema de castane la busteni festivi de yule, aceasta carte cuprinzatoare ii conduce pe aspirantii bucatari prin fiecare pas - de la tehnici de baza la deserturi la nivel Michelin.
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