FERRANDI Paris launches its new book: "Vegetables"

     

    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
       
    • 150 step-by-step illustrated instructions.

     


    • Date of publication: November 4th, 2020
       
    • Price: 29,90€
       
    • Number of pages: 304
       
    • Publisher: Flammarion
       
    • Language: English, French

     

    An extensive Cooking Course that celebrate Vegetables

    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.