Chocolate: Recipes and Techniques from the Ferrandi School of Culinary Arts - Ecole Ferrandi bone make it easier to pick

make it easier to pick up and stop the board from slipping on the counter surface

The "Practical" chapter enables everyone to familiarise themselves with the basic equipment and techniques

Chef’s knives are great for mincing

75" x 1" x 1"

gourmet cooks

Chocolate: Recipes and Techniques from the Ferrandi School of Culinary Arts - Ecole Ferrandi bone make it easier to pickThe ultimate reference on cooking with chocolate from Ferrandi, the Parisian school of culinary arts that Le Monde dubbed the Harvard of gastronomy. This booka complete chocolate course for the home chef from the world renowned professional culinary school Ferrandi Parispresents comprehensive techniques for working with chocolate, from tempering and decorative flourishes to recipes such as the Opra pastry or molten chocolate cake. From rich chocolate