Vegetables. Flexitarian recipes and techniques from the Ferrandi School of Culinary Arts

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Collectif d'auteurs

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304pages
11 heures de lecture

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FERRANDI Paris, known as the "Harvard of gastronomy," offers a comprehensive guide to cooking with vegetables, emphasizing the importance of delicious vegetarian and flexitarian meals. This book presents a complete course on vegetables, featuring fifty step-by-step techniques for optimal preparation, chopping, and cooking, alongside more than seventy recipes. It provides essential kitchen setup advice and covers techniques such as grating, seeding, pureeing, poaching, blanching, and roasting over eighty vegetable varieties. Recipes range from smoothies and soups to curries, risottos, and tarts, guiding aspiring chefs from basic tips to Michelin-level dishes. Authored by the school's expert chefs and tailored for home cooks, the fully illustrated text breaks down fundamental techniques and recipes that embody the French cooking tradition. Recipes are categorized by difficulty, enabling readers to progressively enhance their skills. This extensive reference is ideal for both amateur home chefs and seasoned professionals, offering everything needed to master plant-based culinary creations.