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Fruit
RECIPES AND TECHNIQUES FROM THE FERRANDI SCHOOL OF CULINARY ARTS
Flammarion
HC 304 pages 200 color illustrations 8 ¼ × 11 in. (21 × 28 cm) ISBN: 978-2-08-024852-7 US $35 / Can. $47 / £24.95 / 29.90 € Publication: October 2021
FERRANDI Paris
FERRANDI Paris, the French School of Culinary Arts–dubbed the “Harvard of gastronomy” by Le Monde newspaper—presents their newest volume: the ultimate reference on cooking with fruit.
is volume o ers a complete course on cooking with fruit from world-renowned culinary school FERRANDI Paris. Alongside more than sixty recipes that include melon and basil gaspacho, cranberry and pineapple chutney, king crab and grapefruit salad, kiwi-goji berry sorbet, and gluten-free hazelnut cake, you will learn the basics with step-by-step instructions for preparing, cutting, and cooking a wide variety of fruits, from the most common to the exotic. 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-bystep 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 di culty, 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.
FERRANDI Paris opened in 1920 to train culinary professionals. Internationally renowned for excellence, the school o ers courses of all levels to students from France and abroad, including masterclasses taught by celebrated Michelin-starred chefs. They have previously published French Pâtisserie (Flammarion, 2017), Chocolate (2019), and Vegetables (2020).
