French Boulangerie: Recipes and Techniques from the Ferrandi School of Culinary Arts
Description
🥐 Elevate your kitchen to a Parisian boulangerie—bake like a pro, impress like a chef!
- TRUSTED BY CULINARY EXPERTS - Endorsed by chefs with decades of experience, packed with insider tips to elevate your baking game.
- JOIN THE ELITE BAKING COMMUNITY - Ranked top 30 in Pastry and French Food categories—don’t miss out on the must-have guide for serious bakers.
- MASTER THE ART OF FRENCH BAKING - Unlock authentic baguette, brioche, and viennoiserie recipes straight from the prestigious Ferrandi School.
- SEALED FOR FRESHNESS AND QUALITY - Brand new, factory-sealed copy guarantees pristine condition and authenticity.
- STEP BY STEP CULINARY TECHNIQUES - Detailed instructions ensure flawless dough handling and baking precision for professional results at home.
French Boulangerie: Recipes and Techniques from the Ferrandi School of Culinary Arts is a highly rated, comprehensive baking manual that teaches authentic French bread and viennoiserie making. With expert guidance from a world-renowned culinary institution, this sealed new edition is a top-ranked bestseller in pastry and French food categories, perfect for professionals and passionate home bakers aiming to master classic French baking.
Specifications
| Best Sellers Rank | 45,997 in Books ( See Top 100 in Books ) 29 in Pastry 32 in French Food & Drink 99 in Bread Baking |
| Customer Reviews | 4.7 out of 5 stars 167 Reviews |
Reviews
F**E
Fantastic detailed book
An amazing book for the detailed processes of making French baked products. As a chef of 25 years, my have learned heaps of tips from this book
L**T
Love it
Brilliant book! Loved that is also came completely sealed in film.
H**E
Super Recipes
Loved the book, can't wait to make the recipes.
J**H
Well laid out but complex to follow.
This is a well respected book if you want to learn French pastry skills. There is a learning curve though and so I would not recommend it as a beginner. The recipes are set out in pictures and each step is clear. There are also step by step guides for the basics, like scoring a baguette including detail such as the number of cuts per-size etc. The downside is that many of the more complex recipes refer to earlier ones. You need to plan a bake, ensuring you have planned for (and tried) previous recipes. This can sometimes catch you out if you won’t work through book like a cooking school.
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