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French Pâtisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts
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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 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 schools experienced teaching team of master ptissiers and adapted for the home chef, this fully illustrated cookbook p
作者簡介
École Ferrandi cooking school opened in 1920 to train culinary professionals. Internationally renowned for excellence, Ferrandi offers courses of all levels to students from France and abroad, including master classes taught by celebrated Michelin-starred chefs. Pierre Hermé, Joël Robuchon, Thierry Marx, Eric Frechon, and Michel Roth actively support the school.
Rina Nurra is a culinary photographer whose work has been published in several books and magazines.
Rina Nurra is a culinary photographer whose work has been published in several books and magazines.
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