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Fish and Shellfish
Recipes and Techniques from the Ferrandi School of Culinary Arts
Angličtina
69 b
Top
Až 30 dní na vrátenie tovaru
Zákazníci tiež kúpili
/
Brožovaná
40.03
€
/
Pevná
21.53
€
This complete cooking course provides FERRANDI Paris's expertise for preparing all types of fish, shellfish, and cephalopods, allowing home cooks and confirmed chefs to : - Acquire essential kitchen skills for 47 culinary techniques-including how to scale sea bass or sole ; bone fish fillets ; shuck scallops and oysters ; prepare squid and cuttlefish ; cook lobster or crab in a court bouillon ; and braise monkfish tails-explained in more than 350 step-by-step instructions. - Delight guests with 73 delicious recipes for French classics, traditional dishes from around the world, and innovative creations : Hake Ceviche with Pickled Berries and Buckwheat Tuiles ; Seafood Pâté en Croûte ; Albacore Tuna Burger with Socca Fries ; Cajun-Marinated Swordfish with Corn ; Sole Meunière Grenobloise with Creamy Polenta ; Lobster Bisque ; Poached Langoustines with Thai Broth ; and more. Comprehensive technical and gourmet savoir faire from an exceptional, century-old culinary school.
Informácie o knihe
Angličtina
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/
Brožovaná
18.49
€
/
Papierenský tovar
5.75
€
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