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Flammarion ILLUSTRATED BOOKS RIGHTS and CO-EDITIONS FRANKFURT 2017 Flammarion ILLUSTRATED BOOKS RIGHTS AND CO-EDITIONS FOOD & DRINK WINE & SPIRITS www.foreignrights-flammarion.com Photographie par Rina Nurra, couverture de French Pâtisserie, de Ferrandi Paris © Flammarion, Paris, 2017 CONTENTS GASTRONOMY French Pâtisserie 4 The Chemistry of Cooking 6 Foie Gras 8 Super Foods 10 The Great Little Useful Cookbook 12 Veggie Earthling 14 Recipes in the Raw 16 Buddha Bowl 18 Gourmet Seaweed 20 Zero Waste 22 Encyclopedia of Vegetarian Cuisine 24 WINE & SPIRITS Whisky, The Connoisseur’s Journal 26 Bordeaux Grands Crus Classés 28 Rum, The Expert’s Guide 30 WINE & SPIRITS Best-sellers Bernard Laurance 32 Best-sellers Encyclopedias 33 Best-sellers Paul Bocuse 34 CONTENTS French Pâtisserie Master Recipes and Techniques from the Ferrandi School of Culinary Arts FRANKFURT 17 FRANKFURT Pâtisserie Toutes les recettes et techniques des plus grands chefs École Ferrandi Photographs by Rina Nurra The Authors Food & Drink École Ferrandi cooking school opened in 1920 to train culinary professionals. Internationally renowned for excellence, Ferrandi offers courses of all levels to Key Sales Points students from France and abroad, including masterclasses taught by celebrated Michelin-starred • Ferrandi, the French School of Culinary Arts in Paris chefs. – dubbed the “Harvard of gastronomy” by Le Monde Rina Nurra is a culinary photographer whose work newspaper – is the ultimate pastry-making reference. has been published in several books and magazines. • With its global reputation for excellence, it has trained the world’s leading chefs. Pierre Hermé, Joël Robuchon, Thierry Marx, Eric Frechon, and Michel The Work Roth actively support the school. • Ferrandi has partnerships with prestigious culinary The École Ferrandi, an internationally-renowned schools around the globe including Le Monde in professional culinary school in Paris, offers an intensive Athens, FFCC (French Food Culture Center) in Tokyo, course in the art of French pastry-making. Written by Johnson & Wales University in Rhode Island, and ITHC the school’s experienced teaching team of master (Institut de tourisme et d’hôtellerie) in Quebec. pâtissiers and adapted for the home chef, this fully illustrated cookbook provides all of the fundamental techniques and recipes that form the building blocks of the illustrious French dessert tradition: more than FORMAT: 250 x 305 200 techniques with step-by-step illustrations and 130 PAGES: 656 easy-to-follow recipes created by Ferrandi teachers ILLUSTRATIONS: 1 500 and graded by level of difficulty – from basic techniques BINDING: PLC hardcover to Michelin-level desserts. Starting with advice on how PAPER: 150 g to equip your kitchen, to the essential doughs, fillings, WORDS: 95 000 and decorations, the book covers everything from PRICE: 49.90 € quick desserts to holiday specialties and from frozen RIGHTS SOLD: US/UK ice creams and sorbets to chocolates. PUBLICATION DATE: October 2017 Practical information is presented in tables, diagrams, and sidebars for handy reference. From flaky croissants to paper-thin millefeuille, and ILLUSTRATED BOOKS • RIGHTS AND CO-EDITIONS from the chestnut cream-filled Paris-Brest to festive yule logs, this comprehensive book leads aspiring JANA NAVRATIL MANENT • International Co-editions Director pastry chefs through every step. 33 1 40 51 31 52 • e-mail: jnmanent@flammarion.fr 25 pastry chefs, among which: Christophe Michalak, ANNE MINOT • Contract and Production Administration Pierre Hermé, Christophe Felder, Philippe Conticini, 33 1 40 51 30 31 • e-mail: aminot@flammarion.fr Jean-Paul Hévin, etc. CHARLOTTE LASSANSÀA • International Co-editions Assistant 33 1 40 51 31 65 • email: charlotte.lassansaa@flammarion.fr Flammarion CONFIDENTIAL ADVANCE INFORMATION • ALL RIGHTS RESERVED • © FLAMMARION 4 87 quai Panhard et Levassor I 75 647 Paris Cedex 13 I Please consult our catalogue at www.foreignrights-flammarion.com SOMMAIRE 8 Introduction 608 Glaces 14 Matériel 614 Crèmes glacées 624 Sorbets 22 Gestes de base 636 Entremets glacés 190 Crèmes 32 Ingrédients 648 Lexique 210 Biscuits 52 Pâtes 512 Confiseries 652 Index 228 Meringues & confitures 60 Pâtes friables 656 Remerciements 66 Pâtes feuilletées 238 Macarons 564 Chocolat 82 Tartes printemps-été 100 Tartes automne-hiver 270 Desserts simples 588 Décors 130 Viennoiseries 382 Entremets 470 Occasions festives 162 Pâte à choux 276 Gâteaux de voyage 312 Fours secs 388 Entremets classiques 474 Gâteaux de fête 336 Desserts rapides 454 Entremets de saison 492 Mignardises Coques de macarons Pour environ 24 coques Ingrédients de macarons minimum 100 g de poudre d’amandes (soit 12 macarons) 100 g de sucre glace 40 g de blancs d’œufs Préparation Quantité suffisante 1 heure de colorant en poudre hydrosoluble de votre choix Cuisson 15 minutes Meringue italienne 30 g d’eau Conservation 100 g de sucre semoule 10 jours à température ambiante 40 g de blancs d’œufs Matériel Fouet Robot-coupe Mixeur plongeant Robot pâtissier Thermomètre à sucre Poche + douille unie de 10 mm de Ø Tapis silicone 1 • Mélangez le tant pour tant (poudre d’amandes et sucre glace). DE LA COULEUR AVANT TOUTE CHOSE ! LE NUANCIER FERRANDI Paris Le succès contemporain du macaron est également dû au fait qu’il se Exceptionnellement, ce chapitre ne reprend donc pas la méthode 1-2-3 prête particulièrement bien à toutes les colorations : sa coque neutre, des niveaux de difficulté de recettes pour s’adapter à cette originalité de couleur claire, permet en effet d’utiliser des colorants variés (voir du macaron. Une approche par couleur permet de mieux explorer recettes pages suivantes) pour la teinter selon l’envie. En jouant le ton-sur-ton ses goûts… et ses couleurs : ainsi, vous pourrez réaliser pour chaque ou la complémentarité avec les tonalités de la garniture, la palette des coloris deux macarons différents avec deux niveaux de difficulté : un nuances de macarons est presque infinie ! De la sorte, les pâtissiers classique et un plus original. peuvent suivre les saisons et l’air du temps, adapter leur création au look d’un buffet ou d’un événement, les pyramides de macarons étant 2 • Mixez finement le tant pour tant au robot-coupe, sans que 3 • Mixez les 40 g de blancs d’œufs avec le colorant. devenues prisées au même titre que les croquembouches. le mélange ne chauffe afin d’obtenir une poudre proche de la farine. 242 243 FRENCH PÂTISSERIE MASTER RECIPES AND TECHNIQUES FROM THE FERRANDI SCHOOL OF CULINARY ARTS Flammarion Flammarion CONFIDENTIAL ADVANCE INFORMATION • ALL RIGHTS RESERVED • © FLAMMARION 87 quai Panhard et Levassor I 75 647 Paris Cedex 13 I Please consult our catalogue at www.foreignrights-flammarion.com 5 The Chemistry of Cooking Toute la chimie qu’il faut savoir 17 FRANKFURT pour devenir un chef ! Julien Garnier Hélène Binet Christophe Lavelle Photographs by Sophie Tramier Foreword by Régis Marcon The Authors Food & Drink Julien Garnier is a specialist in creating cooking techniques. Hélène Binet is a journalist who focuses on tableware. Christophe Lavelle, a biophysics researcher, founded the association Science & Cooking. Sophie Tramier’s culinary photographs have appeared Key Sales Points in many books, including Ladurée Sucré and Ladurée Salé (édition du Chêne, 2009 and 2010). • Science & Cooking: a trendy topic. Régis Marcon’s restaurant Le Clos des cimes holds • A large readership from beginners to professionals. three Michelin stars. He won the prestigious Bocuse • The participation of some of the greatest names d’Or in 1995. in French gastronomy, from the promising former- Top Chef (Pierre Sang Boyer) to the Michelin- starred chefs (Régis Marcon, Kei Kobayashi), as well as the Meilleurs ouvriers de France (Virginie The Work Basselot, Marie Quatrehomme, etc.). What if chemistry could help you become a chef? This book explains the basic principles that lie behind the recipes you follow so carefully: why do the egg yolk and the egg white harden at different temperatures? FORMAT: 210 x 285 Why use flour to make a sauce meurette (a rich red PAGES: 192 wine sauce)? How to mix water and oil? What is the ILLUSTRATIONS: 80 secret of a beautiful sugar frosting? BINDING: Softcover with flaps Everything you’ve always wanted to know about the PAPER: 150 g basic principles of cooking but didn’t dare ask is laid out WORDS: 45 000 here: divided into 11 chapters, one per product family PRICE: 25 € (vegetable, meat, eggs, cheese, etc…), the book presents ALL RIGHTS AVAILABLE 55 sophisticated yet easy-to-make recipes, while a PUBLICATION DATE: April 2017 scientist spells out the science behind each of them. As for gastronomy itself, it’s a whole platter of young starred chefs, Top Chef candidates, winners of the Bocuse d’Or and some of France’s finest artisans who ILLUSTRATED BOOKS • RIGHTS AND CO-EDITIONS reveal their most valuable secrets, including Pierre Sang Boyer, Virginie Basselot, Marie Quatrehomme, Kei JANA NAVRATIL MANENT • International Co-editions Director Kobayashi, Adeline Grattard, Ophélie Barès, Thibaut 33 1 40 51 31 52 • e-mail: jnmanent@flammarion.fr Ruggeri, Franck Giovannini, Laurent Lemal, Yann ANNE MINOT • Contract and Production Administration Couvreur, Frédéric Lalos. 33 1 40 51 30 31 • e-mail: aminot@flammarion.fr Artful photography brings a sophisticated touch to CHARLOTTE LASSANSÀA • International Co-editions Assistant this beautiful and different cookbook. 33 1 40 51 31 65 • email: charlotte.lassansaa@flammarion.fr Flammarion CONFIDENTIAL ADVANCE INFORMATION • ALL RIGHTS RESERVED • © FLAMMARION 6 87 quai Panhard et Levassor I 75 647 Paris Cedex 13 I Please consult
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