Chocolate: Recipes and Techniques from the Ferrandi School of Culinary Arts
Author: Ferrandi Paris Format: Hardback Number of Pages: 304 This is the ultimate reference on cooking with chocolate from Ferrandi, the Parisian school of culinary arts that was dubbed the "Harvard of gastronomy" by Le Monde newspaper. This book offers a complete chocolate course for the home chef from the world-renowned professional culinary school Ferrandi Paris. It presents comprehensive techniques for working with chocolate, from tempering and decorative flourishes to recipes such as the Opera pastry or molten chocolate cake....
Chocolate: Recipes and Techniques from the Ferrandi School of Culinary Arts