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Ferrandi Paris

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

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

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From the publisher

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.

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 pâtissiers 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 pâtissier, this patisserie bible provides everything you need to master French pastry making.

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From Chef Scott

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Prepare your taste buds for an enchanting journey through the world of French patisserie with "French Patisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts." This book is nothing short of a sugary masterpiece, and I couldn't be more enthusiastic about sharing my delightful experience with it.

From the moment I cracked open the book, I was greeted with a visual feast of mouthwatering pastries and tantalizing treats. The pages are a canvas of vibrant colors, glossy photos, and exquisite confections that make you want to reach into the book and take a bite! It's a sensory overload in the best possible way, and I was instantly transported to the bustling streets of Paris.

The heart and soul of this book lie in its meticulous attention to detail. The Ferrandi School of Culinary Arts has left no crumb unturned in teaching us the secrets of creating authentic French pastries. From croissants that shatter with each bite to silky-smooth crème brûlée, this book covers it all. Each recipe is a carefully crafted masterpiece, and the step-by-step instructions are as clear as a pristine sugar glaze.

But it's not just about the recipes; it's about the journey. The authors take us on a sweet adventure through the history and culture of French patisserie. You'll learn about the legends of legendary pastry chefs, the significance of regional specialties, and the magic behind the art of creating these delectable desserts. It's like a culinary history lesson, and you'll come out of it with newfound appreciation for the craft.

What truly sets this book apart is the enthusiasm that oozes from every page. The authors' passion for patisserie is infectious, and you can't help but get excited about whipping up a batch of macarons or tackling a towering croquembouche. The anecdotes and tips sprinkled throughout the book make you feel like you're in the kitchen with a dear friend, sharing secrets and giggles over a pot of simmering crème anglaise.

Don't be intimidated by the fancy French names or the intricate techniques. The book is designed to help both beginners and experienced bakers. Whether you're a seasoned pastry chef or a curious home cook, you'll find something to challenge and inspire you. And don't forget to try the "Troubleshooting" section – it's like having a patisserie mentor on speed dial!

In conclusion, "French Patisserie" by the Ferrandi School of Culinary Arts is a must-have for anyone with a sweet tooth and a desire to master the art of French baking. It's a delightful journey through the world of pastries, filled with passion, expertise, and a whole lot of fun. This book has earned its place in my kitchen as a cherished treasure, and I guarantee it will become your go-to guide for all things French and fabulous. So, put on your apron, preheat that oven, and get ready to embark on a sweet adventure of a lifetime – one éclair, tart, and soufflé at a time! C'est magnifique!