Fruits and Nuts

Recipes and Techniques from the Ferrandi School of Culinary Arts


FERRANDI Paris, the French School of Culinary Arts-dubbed the “Harvard of gastronomy” by Le Monde newspaper-presents their newest volume: the ultimate reference on cooking with fruit.


ISBN: 9782080248527 Category:



This volume offers a complete course on cooking with fruit from world-renowned culinary school FERRANDI Paris. Alongside more than sixty recipes that include melon and basil gaspacho, cranberry and pineapple chutney, king crab and grapefruit salad, kiwi-goji berry sorbet, and gluten-free hazelnut cake, you will learn the basics with step-by-step instructions for preparing, cutting, and cooking a wide variety of fruits, from the most common to the exotic.

Recipes are organized by category-from citrus to tropical-with both sweet and savory dishes to incorporate fruit into each course. Starting with advice on how to equip your kitchen, the book covers everything from mousses to marmalades, and from tajines to candies. Written by the school’s experienced teaching team of master chefs and adapted for the home cook, this fully illustrated cookbook provides all of the fundamental techniques and recipes that form the building blocks of the illustrious French cooking tradition, explained step-by-step in text and images. Practical information is presented in tables, diagrams, and sidebars for handy reference. Easy-to-follow recipes are graded for level of difficulty, allowing readers to develop their skills over time.

Whether you are an amateur home chef or an experienced professional, this extensive reference provides everything you need to master fruit recipes for all occasions.

Additional information

Weight 1820 g
Dimensions 29 x 21.9 cm
Publisher name Flammarion S.A.
Publication date 14 February 2022
Number of pages 304
Format Hardback
Dimensions 29 x 21.9 cm
Weight 1820 g


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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. They published French P√Ętisserie (Flammarion, 2017), Chocolate (2019), and Vegetables (2020).