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Ferrandi Paris

French Boulangerie: Recipes and Techniques from the Ferrandi School of Culinary Arts

French Boulangerie: Recipes and Techniques from the Ferrandi School of Culinary Arts

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From the publisher

From crunchy baguettes to fig bread, and from traditional brioches to trendy cruffins, this comprehensive volume teaches aspiring bakers how to master the art of the French boulangerie. This new cookbook focuses on bread and viennoiserie, the category of French baked goods traditionally enjoyed for breakfast (like croissants and pains au chocolat); it is a perfect complement to Ferrandi's bestselling French Pâtisserie, which covers baked desserts. Here, the culinary school's team of experienced chef instructors provides more than 40 techniques, explained in 220 step-by-step instructions--from making your own poolish or levain to kneading, shaping, and scoring various types of loaves, and from laminating butter to braiding brioches. Base recipes for doughs, fillings, and classic viennoiserie provide fundamental building blocks

Organized into four categories--traditional breads, specialty breads, viennoiserie, and sandwiches--the 83 easy-to-follow recipes provide home chefs with sweet and savory options for breakfast or snacks--from country bread to grissini, pastrami bagels to croque-monsieurs, and kougelhopf to beignets. Select gluten-free, vegetarian, and vegan recipes offer something for everyone. A general introduction explains the fundamentals of bread and viennoiserie making, including key ingredients, the importance of gluten, the steps of fermentation, and an informative glossary.

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From Chef Scott

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This is an exceptional and comprehensive guide to the art of French baking, presented by the esteemed Ferrandi School of Culinary Arts. This book is a masterpiece of culinary education, offering a deep dive into the world of traditional and contemporary French bakery. It is an invaluable resource for both aspiring bakers and seasoned professionals, showcasing the meticulous techniques and refined skills that define the prestigious Ferrandi approach.

This book stands out for its detailed and professional approach to the craft of baking. Each chapter methodically covers a different aspect of the boulangerie, from breads and viennoiseries to pastries and cakes. The recipes range from classic staples like the perfect baguette and croissant to more intricate creations, offering a comprehensive tour through the rich landscape of French baking.

The strength of "French Boulangerie" lies in its meticulous attention to detail and clarity of instruction. The step-by-step guides are accompanied by extensive photographs and illustrations, making the complex techniques accessible to bakers of all skill levels. The authors have distilled the essence of professional baking into a format that is both educational and practical for a home audience.

One of the most impressive features of this book is its dedication to the science and theory behind baking. The Ferrandi School’s expertise is evident in the thorough explanations of ingredients, processes, and the chemistry of baking. This foundational knowledge is crucial for mastering the art of boulangerie and achieving consistent, high-quality results.

The visual presentation of "French Boulangerie" is stunning. The photography is not only instructional but also artistically captures the beauty and precision of French bakery products. Each image is a testament to the artistry of baking, inspiring readers to strive for the same level of excellence in their creations.

Beyond recipes and techniques, the book offers a glimpse into the culture and traditions of French baking. It is imbued with a respect for the history and craft of the boulangerie, providing readers with a deeper appreciation for this revered culinary art form.

In conclusion, "French Boulangerie: Recipes and Techniques from the Ferrandi School of Culinary Arts" is a masterclass in French baking. It is a book that not only teaches the technical skills required for professional baking but also inspires a deep love and respect for the craft. Whether you are a beginner eager to learn the basics or a professional looking to refine your skills, this book is an essential guide, rich in knowledge and inspiration from one of the world’s leading culinary schools.