Ferrandi French Patisserie


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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 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.

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 maîtres pâtissiers-ičres 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. For handy reference, practical information is presented in tables, diagrams, and sidebars. Easy-to-follow recipes are graded for difficulty level, allowing readers to develop their skills over time. Whether you are an amateur home chef or an experienced pâtissier, this patisserie bible provides everything you need to master French pastry making.

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