- Release date: 14th October 2019
- Price: 59 €
- Pages: 1512
- Publisher: Flammarion
- 1680 culinary terms,
- 1240 patisserie terms,
- 1009 spices and condiments,
- 1260 meats,
- 720 fishes,
- 480 fruits and vegetables and 1000 food and wine pairings.
14TH OCTOBER – RELEASE OF THE FIRST FERRANDI PARIS CHEF’S DICTIONARY BY BPI (BEST PRACTICE INSIDE)
The FERRANDI Paris chef’s dictionary
With 8000 entries and 2000 illustrations in a luxury 1512-page publication, this is the most complete dictionary of gastronomy currently on the market.
From A for ‘Abaisse’ to Z for ‘Zest’, the Chef’s Dictionary includes:*
The FERRANDI Paris Chef’s Dictionary is aimed at professionals, students and gastronomy-lovers alike, as a working tool but also an educational manual. This luxury publication will delight even the fussiest of food-lovers.
Eric Glatre, alongside the teaching team at FERRANDI Paris, worked to research, collect and define those terms which help cement the position of French, in all its richness and precision, as the universal language of gastronomy.
“What is so special about Bergeron apricots? What are the properties and uses of samphire? Why are wines said to “sparkle”? What does it mean to “dredge” meat, or “churn” ice cream? These are just a few of the questions covered in the FERRANDI Paris Chef’s Dictionary,” proclaims Eric Glatre, responsible for collecting the dictionary’s 8000 definitions.
“This is the first ever dictionary by FERRANDI Paris. As FERRANDI approaches its centenary, it is important that we compile the terms which form France’s culinary and gastronomical heritage – the unique savoir-faire and high expectations which have made French gastronomy known the world over,” adds Bruno de Monte, director general of FERRANDI Paris.