Fruits & Nuts Recipes and Techniques from the Ferrandi School of Culinary Arts

Description

FERRANDI Paris, the French School of Culinary Arts-dubbed the "Harvard of gastronomy" by Le Monde newspaper-offers the ultimate reference on cooking with fruits and nuts. This volume offers a complete course on cooking with fruits and nuts from world-renowned culinary school, FERRANDI Paris. Alongside more than sixty recipes covering the entire range of fruit varieties, you will learn the basics with step-by-step instructions for preparing, cutting, and cooking any type of fruit or nut using a variety of cooking methods. Recipes are organized by category, from citrus to red to tropical fruits, with both sweet and savory concoctions offering a comprehensive guide to incorporating fruit or nuts into any part of your meal. 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, replete with 200 illustrations, provides everything you need to master the world-class culinary school's fruit and nut-based recipes. Cover Copyright Title Page PREFACE CONTENTS INTRODUCTION FRUITS AND NUTS: THE ESSENTIALS EQUIPMENT TECHNIQUES PREPARATION CUTTING COOKING RECIPES CITRUS FRUITS STONE FRUITS FRUITS WITH SEEDS BERRIES AND RHUBARB TROPICAL FRUITS NUTS AND DRIED FRUITS APPENDIXES GENERAL ADVICE INDEX Acknowledgments