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Ferrandi School of Culinary Arts
Since its inception 100 years ago, Ferrandi Paris has earned an international reputation as one of the premier culinary and hospitality schools...
Poached oysters with pomegranate sauce vierge by Ferrandi School of Culinary Arts
These extra-special oysters from Fruits and Nuts: Recipes and Techniques from The Ferrandi School of Culinary Arts are the perfect way to see the...
Homemade pork liver pâté
Looking for a delicious and elegant appetiser for your next dinner party? This homemade pork liver pâté is sure...
Figs in red wine jelly and Stilton ice cream
A showstopper both visually and on the palate, this exquisite dish from Fruits and Nuts: Recipes and Techniques from the Ferrandi School...
Delicious French rabbit rillettes
Indulge in the savory and rich flavors of traditional French cuisine with this rabbit rillettes recipe. Slow-cooked to perfection, the tender meat...
Moulded chocolate bonbons
Looking to have some delicious treats this festive season? These bonbons are perfect as a mini dessert to be served at a dinner party....
Caramel pecan brownies
Serves: 6
Caramel pecan brownies are decadent and everything you want in a brownie and more.
Three French cookery books that are perfect for Christmas
The great thing about giving a cookery book as a Christmas present is that it just keeps on giving. With so many...
Chocolate and prickly pear bonbons
Makes: 56
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Ingredients
For the chocolate shells
Yellow plum clafoutis
Serves: 5
This yellow plum clafoutis is an easy and classic French Dessert that will be ready to get...
Blueberry cheesecake
Serves: 8
To say this blueberry cheesecake is bursting with blueberries is an understatement! Whip up this delicious dessert...
Seeded spaghetti squash cookies
Makes: 30
Ingredients
For the seeds
50g pumpkin...
