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French Pâtisserie
Master Recipes and Techniques from the Ferrandi School of Culinary Arts
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French Pâtisserie
Ferrandi, the French School of Culinary Arts in Paris–dubbed the “Harvard of gastronomy” by Le Monde newspaper—is the ultimate pastry-making reference.
Ferrandi, the French School of Culinary Arts in Paris-dubbed the "Harvard of gastronomy" by Le Monde newspaper-is the ultimate pastry-making reference.
Book Hero Magic formatted this description to make it easier to read. While it's new and
still learning, it may not be perfect - your
feedback is welcome!
Description
From flaky croissants to paper-thin millefeuille, and from the chestnut cream-filled Paris-Brest to festive yule logs, this comprehensive book leads aspiring pastry chefs through every step—from basic techniques to Michelin-level desserts.
Starting with advice on how to equip your kitchen, to the essential doughs, fillings, and decorations, the book covers everything from quick desserts to holiday specialties and from frozen ice creams and sorbets to chocolates.
French Pâtisserie by École Ferrandi, an internationally-renowned professional culinary school, offers an intensive course in the art of French pastry-making. Written by the school's experienced teaching team of master patissiers 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, 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 patisserie bible provides everything you need to master French pastry-making.
Book Hero Magic summarised reviews for this book. While it's new and still learning, it may not be perfect - your feedback is welcome! HOW HAS THIS BEEN REVIEWED?
French Pâtisserie by École Ferrandi is widely praised as an exceptional pastry book, often described as setting a new standard for cookbooks, particularly in the realm of desserts. Featuring 235 recipes with over 1,500 skills and techniques discussed, the book offers three levels of complexity, making it suitable for both beginners and experienced bakers. The book's beauty and comprehensive nature make it a cherished addition to any kitchen and a perfect gift for baking enthusiasts.
Book Details
INFORMATION
ISBN: 9782080203182
Publisher: Editions Flammarion
Format: Hardback
Date Published: 26 October 2017
Country: France
Imprint: Flammarion
Illustration: Illustrated in colour and black and white throughout
Audience: General / adult
DIMENSIONS
Width: 257.0mm
Height: 301.0mm
Weight: 4300g
Pages: 656
About the Author
École Ferrandi cooking school opened in 1920 to train culinary professionals. Internationally renowned for excellence, Ferrandi offers courses of all levels to students from France and abroad, including masterclasses taught by celebrated Michelin-starred chefs.
Rina Nurra is a culinary photographer whose work has been published in several books and magazines.
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