The Fruits and Nuts: Recipes and Techniques from the Ferrandi School of Culinary Arts is a comprehensive guide to mastering the art of cooking with fruits and nuts.
Developed by the renowned Ferrandi School of Culinary Arts, this book offers a collection of recipes and expert techniques for incorporating fruits and nuts into a wide range of dishes, from appetizers to desserts.
Whether you're looking to create vibrant salads, flavorful main courses, or indulgent sweets, this book provides step-by-step instructions and culinary insights to help you elevate your cooking skills and create delicious, fruit and nut-inspired dishes with confidence.
Nyeste bøger
Blade og magasiner
Generelle
Regionale
Vegetar og grønt køkken
Grønt, ost, æg, krydderier
Fisk, fjerkræ, kød, charcuteri
Grill og barbecue
Bagning, brød, kager
Det søde køkken
Syltning og fermentering
Drikkevarer
Teknik og leksika