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Eric Fénot,
The Complete French Cooking Course: Master Recipes and Techniques from the Ferrandi Paris School of Culinary Arts
The Complete French Cooking Course: Master Recipes and Techniques from the Ferrandi Paris School of Culinary Arts
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- More about The Complete French Cooking Course: Master Recipes and Techniques from the Ferrandi Paris School of Culinary Arts
This authoritative and comprehensive tome from France’s leading professional culinary school, FERRANDI Paris, is the ultimate reference for mastering the art of French cooking.
Perfect your kitchen prowess with this essential guide, developed by the expert chefs at the prestigious FERRANDI Paris school of culinary arts. This extensive resource—richly illustrated with more than 1,300 photographs—covers everything from foundational sauces and kitchen equipment to techniques for preparing fruit, vegetables, seafood, and meat dishes. Refine your technical skills with 138 precise, step-by-step illustrated instructions, from filleting fish with precision to creating airy potato soufflés. This comprehensive reference also includes practical illustrations on various meat cuts, how to identify mushroom species, charts of ingredient seasonality, and more. As you build your culinary expertise, this guide will help you graduate from basic to more sophisticated and technically advanced dishes. Featuring 143 recipes, including three-star options, this book allows you to hone your skills and expand your culinary repertoire over time. Whether you’re just starting your culinary journey or aiming to refine your skills, this book equips you with everything needed to achieve culinary excellence through indispensable professional advice and guidance.
Perfect your kitchen prowess with this essential guide, developed by the expert chefs at the prestigious FERRANDI Paris school of culinary arts. This extensive resource—richly illustrated with more than 1,300 photographs—covers everything from foundational sauces and kitchen equipment to techniques for preparing fruit, vegetables, seafood, and meat dishes. Refine your technical skills with 138 precise, step-by-step illustrated instructions, from filleting fish with precision to creating airy potato soufflés. This comprehensive reference also includes practical illustrations on various meat cuts, how to identify mushroom species, charts of ingredient seasonality, and more. As you build your culinary expertise, this guide will help you graduate from basic to more sophisticated and technically advanced dishes. Featuring 143 recipes, including three-star options, this book allows you to hone your skills and expand your culinary repertoire over time. Whether you’re just starting your culinary journey or aiming to refine your skills, this book equips you with everything needed to achieve culinary excellence through indispensable professional advice and guidance.
- Publication date: 8 October 2026
- Page count: 696
- Dimensions: Height 306 mm; Width 259 mm; Thickness 61 mm
- Publisher: Editions Flammarion
- Format: Hardback
- ISBN-13: 9782080482426
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