French Patisserie : Master Recipes and Techniques from the Ferrandi School of Culinary Arts
Ferrandi, the French School of Culinary Arts in Paris--dubbed "the Harvard of gastronomy" by Le Monde newspaper--is the ultimate pastry-making reference. From flaky croissants to paper-thin mille-feuille, 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. Featuring advice on how to equip your kitchen, and the essential doughs, fillings, and decorations, the book covers everything from quick desserts to holiday specialties and from ice creams and sorbets to chocolates.
- Hardback | 656 pages
- 257 x 301 x 55.88mm | 4,300g
- 14 Nov 2017
- Editions Flammarion
- Paris, France
- Illustrated in colour and black and white throughout