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Chocolate: Recipes and Techniques from the Ferrandi School of Culinary Arts

The ultimate reference on cooking with chocolate from Ferrandi, the Parisian school of culinary arts that Le Monde dubbed the “Harvard of gastronomy.”This book–a complete chocolate course for the home chef from the world-renowned professional culinary school Ferrandi Paris–presents comprehensive techniques for working with chocolate, from tempering and decorative flourishes to recipes such as the Opéra pastry or …

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Encyclopedia of Chocolate: Essential Recipes and Techniques

The Valrhona cooking school presents everything the amateur or professional baker needs to learn about cooking with chocolate. One hundred fundamental techniques and more than a hundred recipes are explained with step-by-step photographs and clear instructions. Home chefs will learn chocolate basics (tempering, ganaches,pralines), baker’s secrets (marbling, faultless cake crusts, beating egg whites), and how to make candy …

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French Pâtisserie (Ferrandi)

Ferrandi, the French School of Culinary Arts in Paris—dubbed “the Harvard of gastronomy” by Le Monde newspaper—is the ultimate pastry-making reference. From flaky croissants to paper-thin mille-feuille, and from the chestnut cream–filled Paris-Brest to festive yule logs, this comprehensive book leads aspiring pastry chefs through every step—from basic techniques to Michelin-level desserts. Featuring advice on …

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Fine French Desserts: Essential Recipes and Techniques

This bible of dessert recipes and techniques combines the finely honed skills of master pastry chefs with interactive videos and step-by-step photographs to ensure success at home. This richly illustrated volume details 260 step-by-step recipes with in-depth explanations for kitchen novices that cover all basic techniques and desserts and are grouped by category: hot or cold desserts, …

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Entertaining in Grand Style: Savoir Faire of a Parisian Chef

Chef James Viaene shares his favorite memories and recipes accumulated over fifty years working in the grand homes and kitchens of the Parisian elite. James Viaene began his culinary career in the midst of a postwar cultural revival of sumptuous dinners, balls, and galas. He started in some of Paris’s greatest restaurants and later was hired at the …

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The Little Book of Champagne

Everything you want to know about your favorite subject in one handy volume. Also available in the Little Book series: “The Little Book of Bordeaux Wines””The Little Book of Chocolate””The Little Book of Cigars””The Little Book of Coffee””The Little Book of the Louvre””The Little Book of Matisse””The Little Book of Olive Oil””The Little Book of Orchids””The Little Book …

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C’est Bon: Recipes Inspired by La Grand Epicerie de Paris

Best-selling food writer Trish Deseine demonstrates how a few well-chosen, high-quality ingredients can create simple yet sublime dishes. Trish Deseine is renowned for her unpretentious approach to food, creating delicious and easy-to-prepare recipes that are always inspired and refined. Here, Trish presents more than eighty original recipes that incorporate simple, quality ingredients, often in novel combinations: from …

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The Paris Gourmet: Restaurants, Shops, Recipes, Tips

Trish Deseine, former BBC cooking show host who has sold more than one million cookbooks worldwide, shares tips on food and entertaining in the true Parisian style. In The Paris Gourmet, Trish Deseine serves up a definitive guide to French cuisine, divulging her secrets on all aspects of Gallic food and entertaining. Her practical advice covers everything …

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Pierre Hermé: Chocolate

Renowned French pastry chef Pierre Hermé displays his artistic mastery in this homage to chocolate through recipes that highlight the diversity of the world’s favorite ingredient in all its forms. Nicknamed the “Picasso of Pastry” by Vogue magazine, master pâtissier Pierre Hermé has revolutionized traditional pastry-making. Insatiably creative, in this new volume Hermé returns to his first passion—chocolate. …

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Flavors from the French Mediterranean

A Michelin three-star French chef divulges how to make eighty classic Mediterranean recipes at home. Overlooking the sparkling Mediterranean Sea, chef Gérald Passédat draws inspiration from the abundance of local seafood, sun-ripened vegetables, fragrant herbs, and sumptuous wines. Photographs of his beautifully prepared recipes are complemented by the spectacular land- and seascapes of the south of France—rolling vineyards, …

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