Chocolate: Recipes and Techniques from the Ferrandi School of Culinary Arts - Ecole Ferrandi bone 75" x 1" x 1"

75" x 1" x 1"

The "Practical" chapter enables everyone to familiarise themselves with the basic equipment and techniques

make it easier to pick up and stop the board from slipping on the counter surface

” He fashions trompe l’oeil pieces that appear to be the most perfect

Chocolate: Recipes and Techniques from the Ferrandi School of Culinary Arts - Ecole Ferrandi bone 75" x 1" x 1"The ultimate reference on cooking with chocolate from Ferrandi, the Parisian school of culinary arts that Le Monde dubbed the Harvard of gastronomy. This booka complete chocolate course for the home chef from the world renowned professional culinary school Ferrandi Parispresents comprehensive techniques for working with chocolate, from tempering and decorative flourishes to recipes such as the Opra pastry or molten chocolate cake. From rich chocolate