Master Recipes and Techniques from the Ferrandi School of Culinary Arts
Ferrandi, the French 'school of Culinary Arts in
Paris&mdash;dubbed &ldquo;the Harvard of gastronomy&rdquo; by
Le Monde i> newspaper&shy;&mdash;is the ultimate
pastry-making reference.&#160;From flaky croissants to paper-thin
mille-feuille, and from the chestnut cream&ndash;filled Paris-Brest
to festive yule logs, this comprehensive book leads aspiring pastry
chefs through every step&mdash;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.
Easy-to-follow recipes are graded for level of difficulty,
allowing readers to develop their skills over time.