Fruits and Nuts : Recipes and Techniques from the Ferrandi School of Culinary Arts 水果与坚果（法国斐航迪厨艺学院Paris ferrandi出品）

基本信息

Format：Hardback| 304 pages 

Dimensions: 210x 280x 30.48mm| 1,800g

Publication date:01 Mar 2022 

Publisher：Editions Flammarion 

Imprint: Flammarion 

ISBN: 9782080248527

页面参数仅供参考，具体以实物为准

内容简介

本书提供了世界知名的烹饪学校FERRANDI巴黎分校关于水果和坚果烹饪的完整课程。除了涵盖所有水果品种的60多道菜谱外，你将通过逐步指导准备、切割和使用各种烹饪方法烹饪任何类型的水果或坚果来学习基础知识。食谱按类别编排，从柑橘、红色到热带水果，甜味和咸味的调制都有，为将水果或坚果纳入膳食的任何部分提供了全面指导。

这本图文并茂的烹饪书由学校经验丰富的大师级教学团队编写，并为家庭厨师进行了改编，提供了构成杰出的法国烹饪传统的所有基本技术和食谱，并通过文字和图片一步步加以解释。实用信息以表格、图表和边栏的形式呈现，便于参考。易学易用的菜谱按难度分级，使读者能够随着时间的推移发展自己的技能。无论你是业余的家庭厨师还是有经验的专业人士，这本内容广泛的参考书，加上200幅插图，提供了你掌握烹饪学校的水果和坚果食谱所需的一切。

This volume offers a complete course on cooking with fruits and nuts from world-renowned culinary school, FERRANDI Paris. Alongside more than sixty recipes covering the entire range of fruit varieties, you will learn the basics with step-by-step instructions for preparing, cutting, and cooking any type of fruit or nut using a variety of cooking methods. Recipes are organized by category, from citrus to red to tropical fruits, with both sweet and savory concoctions offering a comprehensive guide to incorporating fruit or nuts into any part of your meal.

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 by step 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 difficulty, allowing readers to develop their skills over time. Whether you are an amateur home chef or an experienced professional, this extensive reference, replete with 200 illustrations, provides everything you need to master the world-class culinary school’s fruit and nut-based recipes.

作者简介

FERRANDI巴黎分校于1920年开业，旨在培训烹饪专业人员。该校以优越的成绩享誉国际，为来自法国和国外的学生提供各种级别的课程，包括由知名的米其林星级厨师教授的大师班。他们出版了《法国糕点》（Flammarion, 2017）、《巧克力》（2019）和《蔬菜》（2020）。

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 master classes taught by celebrated Michelin-starred chefs. They published French Pâtisserie (Flammarion, 2017), Chocolate (2019), and Vegetables (2020).