Vegetables. Flexitarian Recipes and Techniques from the Ferrandi School of Culinary Arts
Ferrandi School
Collectif
Discover all the essential kitchen skills for cooking with vegetables—chop shallots, peel and seed vegetables, clean mushrooms, master the brunoise dice cut, turn an artichoke—more than 45 culinary techniques are explained in over 150 step-by-step illustrated instructions.
Prepare 80 simple and sophisticated flexitarian recipes— including Savory Cheesecake with Multicolored Tomatoes, Belgian Endive and Ham Soufflé, Kohlrabi Tagine with Dried Fruits, and Pont-Neuf Potatoes with Piquillo Ketchup— to brighten your meals and delight your dinner guests.
Book details
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Publisher
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Original text
Yes -
Language
English -
Original language
English -
Publication date
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Page count
315 -
Theme
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Collection
About the author
Collectif
Benoist Apparu, François Baroin, Xavier Bertrand, Jean-François Copé, François Fillon, Brice Hortefeux, Alain Juppé, Nathalie Kosciusko-Morizet, Bruno Le Maire, Valérie Pécresse, Jean-Pierre Raffarin, Laurent Wauquiez.
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