The French Culinary Master Class
Recipes and Techniques from the Ferrandi School of Culinary Arts
$89.25
- Hardcover
696 pages
- Release Date
6 October 2026
Summary
This authoritative and comprehensive tome from France’s leading professional culinary school, FERRANDI Paris, is the ultimate reference for mastering the art of French cooking.
Perfect your kitchen prowess with this essential guide, developed by the expert chefs at the prestigious FERRANDI Paris school of culinary arts. This extensive resource covers everything from foundational sauces to preparing fruit, vegetables, seafood, and meat dishes. Refine your technical ski…
Book Details
| ISBN-13: | 9782080482426 |
|---|---|
| ISBN-10: | 2080482424 |
| Author: | FERRANDI Paris, Michel Tanguy, Eric Fénot |
| Publisher: | Editions Flammarion |
| Imprint: | Flammarion |
| Format: | Hardcover |
| Number of Pages: | 696 |
| Release Date: | 6 October 2026 |
| Dimensions: | 295mm x 250mm |
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About The Author
FERRANDI Paris
FERRANDI Paris opened in 1920 to train culinary professionals. Internationally renowned for excellence, the school offers courses of all levels to students from France and abroad. Their best-selling cookbook series includes French Pâtisserie (2017), Chocolate (2019), Vegetables (2020), Fruits and Nuts (2021), Charcuterie, Pâtés, Terrines, Savory Pies (2023), French Boulangerie (2024), Meat, Poultry, and Game (2025), and Fish and Shellfish (2026).
Michel Tanguy is a culinary journalist and cookbook author. He is editor in chief of Thuriès, a gastronomy magazine.
Eric Fénot is a culinary photographer and founder of the culinary magazine 180°C.
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