Rizzoli New York

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

Written by FERRANDI Paris, Photographed by Rina Nurra Ferrandi, the French School of Culinary Arts in Parisdubbed the Harvard of gastronomy by Le Monde newspaperis the ultimate pastry-making reference. From flaky croissants to paper-thin mille-feuille, and from the chestnut creamfilled Paris-Brest to festive yule logs, this comprehensive book leads aspiring pastry chefs through every stepfrom 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 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 ptissier, this patisserie bible provides everything you need to master French pastry making. About The Author cole 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 Herm, Jol 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. Publish Date: November 14, 2017 Format: Hardcover Category: Cooking - Courses & Dishes - Desserts Publisher: Flammarion Trim Size: 10 x 11-3/4 Pages: 656