Vegetables: Recipes and Techniques from the Ferrandi School of Culinary Arts (Hardcover)

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FERRANDI Paris, the French School of Culinary Arts-dubbed the Harvard of gastronomy by Le Monde newspaper--provides the ultimate reference on

Vegetables : Recipes and Techniques from the Ferrandi School

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Ferrandi, the French School of Culinary Arts in Paris--dubbed the Harvard of gastronomy by Le Monde newspaper--is the ultimate pastry-making reference. From flaky croissants to paper-thin mille-feuille, and from the chestnut cream-filled Paris-Brest to festive yule logs, this comprehensive book leads aspiring pastry chefs through every step--from basic techniques to Michelin-level desserts.