Fruits & Nuts - Recipes and Techniques from the Ferrandi School of Culinary Arts
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Recipes are organized by category―from citrus to tropical―with both sweet and savory dishes to incorporate fruit into each course. Starting with advice on how to equip your kitchen, the book covers everything from mousses to marmalades, and from tajines to candies. Written by the school’s experienced teaching team of master chefs and adapted for the home cook, this fully illustrated cookbook provides all of the fundamental techniques and recipes that form the building blocks of the illustrious French cooking 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 professional, this extensive reference provides everything you need to master fruit recipes for all occasions.
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