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Chocolate: Recipes and Techniques from the Ferrandi School of Culinary Arts.

Chocolate: Recipes and Techniques from the Ferrandi School of Culinary Arts

Ferrandi Paris

Flammarion

www.editions.flammarion.com

9782080204066, $35.00

Chocolate: Recipes and Techniques from the Ferrandi School of Culinary Arts comes from the acclaimed French school renowned for their pastry and culinary education, and narrows the focus to using chocolate and creating all aspects of desserts from it, from pastry and candy to decorations. Over two hundred color photos accompany a survey especially rich in techniques, creating a virtual culinary school in a book that's recommended for home cooks serious about moving into professional baking circles. From the full-page photos of finished productions to the step-by-step images and text covering their creation, Chocolate: Recipes and Techniques from the Ferrandi School of Culinary Arts is especially strong in blending traditional skills with insights on the wellsprings of creative culinary innovation. Its recipes, approaches, and encouraging approach simplifies what could have been a complex discussion, encouraging home bakers to move behind their comfort zones in using chocolate for a variety of dishes.

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Publication:California Bookwatch
Date:Jan 1, 2020
Words:172
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