A journey through space, time, and the senses, this book–published on the occasion of Al-Ula’s annual Winter at Tantora festival–offers a unique, synesthetic experience of traveling to a mythical land through flavors and taste. The chefs of the prestigious Parisian school of hospitality Ecole Ferrandi celebrate local ingredients and cooking methods–marrying them with the finest French traditions–for an unprecedented confluence of culinary cultures. Specially created for this publication, thirty exclusive recipes for starters, main courses, desserts, and drinks are presented alongside lush shots of the finished dishes. Engaging texts share the history behind Al-Ula’s local food culture and the very land that nurtured it, while vibrant images of products, spices, objects, and landscapes fill the pages of this luxurious oversized volume
Located in the 6th arrondissement of Paris, FERRANDI Paris is one of Europe's most prestigious hospitality management and culinary arts schools. Dating back to 1932, it has always been at the forefront of the field and has been one of the key players in introducing the concept of respected and innovative high-level culinary education to the world.