A complete cooking course in charcuterie, pâtés, terrines, savory pies, and more.
All the technical and gourmet know-how around charcuterie.
Fruits & Nuts
Discover the essential kitchen skills for cooking with fruits and nuts: 40 culinary techniques that are explained in more than 150 step-by-step, 75 sweet or savoury, easy or sophisticated recipes.
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.
Everything you need to know about chocolate - from techniques to gourmandise! Discover all the basic skills to master the art of chocolate, and to make recipes by FERRANDI's patisserie chefs.
In this baking book, the chefs from FERRANDI illustrate how even those with amateur cooking skills can acquire basic techniques and learn to master Michelin-level desserts.