FERRANDI Paris - Vegetables, Flexitarian Recipes and Techniques from the Ferrandi School of Culinary Arts
EAN13
9782081513426
ISBN
978-2-08-151342-6
Éditeur
Flammarion
Date de publication
Collection
PRATIQUE
Nombre de pages
304
Dimensions
29,1 x 21,7 x 3 cm
Poids
1706 g
Langue
français
Fiches UNIMARC
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FERRANDI Paris - Vegetables

Flexitarian Recipes and Techniques from the Ferrandi School of Culinary Arts

Flammarion

Pratique

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Discover all the essential kitchen skills for cooking with vegetables-chop shallots, peel and seed vegetables, clean mushrooms, master the brunoise dice cut, turn an artichoke-more than 45 culinary techniques are explained in over 150 step-by-step illustrated instructions.Prepare 80 simple and sophisticated flexitarian recipes-including Savory Cheesecake with Multicolored Tomatoes, Belgian Endive and Ham Soufflé, Kohlrabi Tagine with Dried Fruits,and Pont-Neuf Potatoes with Piquillo Ketchup-to brighten your meals and delight your dinner guests.
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