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, including masterclasses taught by celebrated Michelin-starred chefs. Their popular books include French Pâtisserie (2017) and Chocolate (2019).
Ferrandi Paris, the 6th-arrondissement culinary school dubbed the Harvard of gastronomy by Le Monde, marks its 100th anniversary this year. Honoring the growing demand for vegetarian and flexitarian cuisine, this volume reflects the institution's ability to keep up with the times hile staying true to its rigorous emphasis on proper execution. Consider this a master class on preparing some 80 different kinds of vegetables, with step-by-step instructions on 50 fundamental techniques from seeding to roasting, and more than 70 recipes, graded by level of difficulty, for smoothies, soups, souffles. -- FRANCE-AMERIQUE