Vegetables Flexitarian Recipes And Techniques From The Ferrandi School Of Culinary Arts

Author : Collectif
Publisher : Flammarion
ISBN 13 : 2080238310
Total Pages : 315 pages
Book Rating : 4.13/5 ( download)

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Download or read book Vegetables. Flexitarian Recipes and Techniques from the Ferrandi School of Culinary Arts written by Collectif and published by Flammarion. This book was released on 2020-11-04T00:00:00+01:00 with total page 315 pages. Available in PDF, EPUB and Kindle. Book excerpt: Discover all the essential kitchen skills for cooking with vegetables—chop shallots, peel and seed vegetables, clean mushrooms, master the brunoise dice cut, turn an artichoke—more than 45 culinary techniques are explained in over 150 step-by-step illustrated instructions. Prepare 80 simple and sophisticated flexitarian recipes— including Savory Cheesecake with Multicolored Tomatoes, Belgian Endive and Ham Soufflé, Kohlrabi Tagine with Dried Fruits, and Pont-Neuf Potatoes with Piquillo Ketchup— to brighten your meals and delight your dinner guests.

Author : FERRANDI Paris
Publisher : Rizzoli Publications
ISBN 13 : 2081513420
Total Pages : 0 pages
Book Rating : 4.26/5 ( download)

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Download or read book Vegetables written by FERRANDI Paris and published by Rizzoli Publications. This book was released on 2020-11-04 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 soufflés 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.

Author : FERRANDI Paris
Publisher : Rizzoli Publications
ISBN 13 : 2080248529
Total Pages : 0 pages
Book Rating : 4.27/5 ( download)

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Download or read book Fruits & Nuts written by FERRANDI Paris and published by Rizzoli Publications. This book was released on 2022-03-01 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: FERRANDI Paris, the French School of Culinary Arts—dubbed the “Harvard of gastronomy” by Le Monde newspaper—offers the ultimate reference on cooking with fruits and nuts. 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.

Author : FERRANDI Paris
Publisher : Rizzoli Publications
ISBN 13 : 2080203185
Total Pages : 0 pages
Book Rating : 4.82/5 ( download)

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Download or read book French Patisserie written by FERRANDI Paris and published by Rizzoli Publications. This book was released on 2017-11-14 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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. Featuring advice on how to equip your kitchen, and the essential doughs, fillings, and decorations, the book covers everything from quick desserts to holiday specialties and from ice creams and sorbets to chocolates. Ferrandi, an internationally renowned professional culinary school, offers an intensive course in the art of French pastry making. Written by the school’s experienced teaching team of master pâtissiers and adapted for the home chef, this fully illustrated cookbook provides all of the fundamental techniques and recipes that form the building blocks of the illustrious French dessert 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 pâtissier, this patisserie bible provides everything you need to master French pastry making.

Author : Hervé This
Publisher : Columbia University Press
ISBN 13 : 9780231144667
Total Pages : 158 pages
Book Rating : 4.60/5 ( download)

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Download or read book Building a Meal written by Hervé This and published by Columbia University Press. This book was released on 2009 with total page 158 pages. Available in PDF, EPUB and Kindle. Book excerpt: Considering six bistro favorites, Hervé This isolates the exact chemical properties that tickle our senses and stimulate our appetites. More important, he identifies methods of culinary construction that appeal to our memories, intelligence, and creativity.

Author : Gyorgy Scrinis
Publisher : Columbia University Press
ISBN 13 : 0231527144
Total Pages : 363 pages
Book Rating : 4.49/5 ( download)

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Download or read book Nutritionism written by Gyorgy Scrinis and published by Columbia University Press. This book was released on 2013-06-18 with total page 363 pages. Available in PDF, EPUB and Kindle. Book excerpt: Popularized by Michael Pollan in his best-selling In Defense of Food, Gyorgy Scrinis's concept of nutritionism refers to the reductive understanding of nutrients as the key indicators of healthy food—an approach that has dominated nutrition science, dietary advice, and food marketing. Scrinis argues this ideology has narrowed and in some cases distorted our appreciation of food quality, such that even highly processed foods may be perceived as healthful depending on their content of "good" or "bad" nutrients. Investigating the butter versus margarine debate, the battle between low-fat, low-carb, and other weight-loss diets, and the food industry's strategic promotion of nutritionally enhanced foods, Scrinis reveals the scientific, social, and economic factors driving our modern fascination with nutrition. Scrinis develops an original framework and terminology for analyzing the characteristics and consequences of nutritionism since the late nineteenth century. He begins with the era of quantification, in which the idea of protective nutrients, caloric reductionism, and vitamins' curative effects took shape. He follows with the era of good and bad nutritionism, which set nutricentric dietary guidelines and defined the parameters of unhealthy nutrients; and concludes with our current era of functional nutritionism, in which the focus has shifted to targeted nutrients, superfoods, and optimal diets. Scrinis's research underscores the critical role of nutrition science and dietary advice in shaping our relationship to food and our bodies and in heightening our nutritional anxieties. He ultimately shows how nutritionism has aligned the demands and perceived needs of consumers with the commercial interests of food manufacturers and corporations. Scrinis also offers an alternative paradigm for assessing the healthfulness of foods—the food quality paradigm—that privileges food production and processing quality, cultural-traditional knowledge, and sensual-practical experience, and promotes less reductive forms of nutrition research and dietary advice.

Author : Mia Mangolini
Publisher : Flammarion
ISBN 13 : 9782080203014
Total Pages : 0 pages
Book Rating : 4.10/5 ( download)

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Download or read book Italian Cooking: Classic Recipes and Techniques written by Mia Mangolini and published by Flammarion. This book was released on 2016-09-06 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This comprehensive introduction to Italian cooking features 250 step-by-step kitchen techniques, 130 authentic regional Italian recipes, and 8 video tutorials. Italian cuisine is one of life's great pleasures and Italian Cooking offers the step-by-step kitchen techniques that are the secret to success. An overview of fundamental cooking methods offers expertise in preparing antipasti, pizza dough, fresh and dried pasta, risotto, polenta, sauces, seafood, and ice cream.--

Author : Bruce Ackerberg
Publisher : No Fluff Publishing
ISBN 13 :
Total Pages : 52 pages
Book Rating : 4.12/5 ( download)

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Download or read book Flexitarian Cookbook written by Bruce Ackerberg and published by No Fluff Publishing . This book was released on 2020-05-17 with total page 52 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Flexitarian Diet is a kind of eating habit that is mostly focused on plant-based food with random consumption of meat. This recipe book is meant to be a supplement to the Flexitarian Diet guide in the same series. This diet is known to be more manageable and flexible compared to those that are fully vegan and vegetarian. If you’re looking to include more vegetables into your diet but still wouldn’t want to give up on meat, the flexitarian diet may work well for you. This diet is a combination of vegetables and animal products. However, meats must be consumed in moderation. Since a flexitarian diet allow the consumption of meat and other animal products, those who follow this diet are not considered vegans or vegetarians. This book will also provide a meal plan for 20 days that will help you jumpstart your Flexitarian diet and allow you to think of other recipes that are allowed in this diet. Table of Contents Introduction 20-Day Meal Plan Flexitarian Diet Recipes Flexitarian Lunch Recipes Flexitarian Dinner Recipes Flexitarian Snack and Dessert Recipes Conclusion

Author : Jason Logsdon
Publisher : Createspace Independent Publishing Platform
ISBN 13 : 9781481063319
Total Pages : 0 pages
Book Rating : 4.16/5 ( download)

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Download or read book Modernist Cooking Made Easy written by Jason Logsdon and published by Createspace Independent Publishing Platform. This book was released on 2012 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Are you interested in molecular gastronomy and modernist cuisine but can't find any accessible information for getting started? Are you looking for an easy to understand introduction to the techniques, ingredients, and recipes of modernist cooking? If you nodded your head "Yes" then this book was written for you! Modernist cooking is quickly gaining popularity in high end restaurants and working its way into home kitchens. However, there has been very little accessible information about the techniques and ingredients used. This book aims to change that by presenting all the information you need to get to get started with modernist cuisine and molecular gastronomy. It is all presented in an easy to understand format, along with more than 80 example recipes, that can be applied immediately in your kitchen. Modernist Cooking Made Easy: Getting Started covers popular modernist techniques like foams, gels, and spherification as well as many of the ingredients including agar, xanthan gum, and sodium alginate. There are also more than 80 high quality, black and white photographs providing a visual look at many of the recipes and techniques. What You Get in This Book: An in-depth look at many of the most popular modernist ingredients such as xanthan gum, sodium alginate, carrageenan, and agar agar. A detailed exploration of modernist techniques like spherification, gelling, foaming, thickening, and sous vide. More than 80 recipes for gels, foams, sauces, caviars, airs, syrups, gel noodles and marshmallows. Directions for how to use modernist techniques and ingredients to make your everyday cooking more convenient. More than 400 sous vide time and temperature combinations across 175 cuts of meat, types of fish and vegetables. If you want to get started with modernist cooking then this is the book for you!

Author : FERRANDI Paris
Publisher : Rizzoli Publications
ISBN 13 : 0847868346
Total Pages : 0 pages
Book Rating : 4.46/5 ( download)

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Download or read book A Taste of AlUla written by FERRANDI Paris and published by Rizzoli Publications. This book was released on 2020-03-17 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: A celebration of AlUla, Saudi Arabia, via 30 exclusive recipes by the culinary arts school FERRANDI Paris and stunning photographs exploring its fabled landscapes. Located in northwestern Saudi Arabia on the ancient Incense Route, the AlUla valley is home to grandiose natural landscapes, oases, and ancient settlements. The country's first UNESCO World Heritage Site, comprising more than 100 exceptionally preserved Nabataean tombs with elaborate facades cut out of sandstone outcrops, is a veritable hidden treasure. A journey through space, time, and senses, this book--published on the occasion of AlUla's annual "Winter at Tantora" festival--offers a unique, synesthetic experience of traveling to a mythical land through flavors and taste. The chefs of the prestigious Parisian culinary arts school FERRANDI Paris celebrate local ingredients and cooking methods--marrying them with the finest French traditions and savoir faire--for an unprecedented confluence of culinary cultures. Specially created for this publication, 30 exclusive recipes for starters, main courses, desserts, and drinks are presented alongside lush shots of the finished dishes. Engaging texts share the rich and ancient history behind AlUla's local food culture and the very land that nurtured it, while vibrant images of products, spices, objects, and landscapes fill the pages of this luxurious oversized volume.