Vegetables: 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-provides the ultimate reference on cooking with vegetables. Infusing mealtimes with delicious vegetarian and flexitarian options has never been more important. Drawing on the expertise of the world-renowned professional culinary school FERRANDI Paris, this book offers a complete course on vegetables, with fifty step-by-step techniques for preparing, chopping, and cooking vegetables for optimal flavor, and more than seventy recipes. Following advice on how to equip your kitchen, the essential techniques cover everything from grating, seeding, and pureeing to poaching, blanching, and roasting more than eighty different vegetables varieties. The recipes-from smoothies, soups, and souffles to curries, risottos, and tarts-lead aspiring chefs through every step, from basic tips to Michelin-level creations. Written by the school's experienced teaching team of master chefs and adapted for the home cook, this fully illustrated book explains, step by step in text and images, the fundamental techniques and recipes that form the building blocks of the illustrious French cooking tradition. 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 provides everything you need to master the world-class culinary school's recipes that bring plant-based abundance to your table.

FERRANDI Paris opened in 1920 to train culinary professionals. Internationally renowned for excellence, the school offers courses of all levels to students from France and abroad, including masterclasses taught by celebrated Michelin-starred chefs. Their popular books include French Patisserie (2017) and Chocolate (2019).

"Ferrandi Paris, the 6th-arrondissement culinary school dubbed "the Harvard of gastronomy" by Le Monde, marks its 100th anniversary this year. Honoring the growing demand for vegetarian and flexitarian cuisine, this volume reflects the institution's ability to keep up with the times hile staying true to its rigorous emphasis on proper execution. Consider this a master class on preparing some 80 different kinds of vegetables, with step-by-step instructions on 50 fundamental techniques from seeding to roasting, and more than 70 recipes, graded by level of difficulty, for smoothies, soups, souffles." - FRANCE-AMERIQUE