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

Name: French Boulangerie: Recipes and Techniques from the Ferrandi School of Culinary Arts
Price: 40.00 USD
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$40.00

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Book Synopsis: A complete baking course from the world-renowned professional culinary school École Ferrandi, dubbed the “Harvard of gastronomy” by Le Monde newspaper.

From crunchy baguettes to fig bread, and from traditional brioches to trendy cruffins, this comprehensive volume teaches aspiring bakers how to master the art of the French boulangerie. This new cookbook focuses on bread and viennoiserie, the category of French baked goods traditionally enjoyed for breakfast (like croissants and pains au chocolat); it is a perfect complement to Ferrandi’s bestselling French Pâtisserie, which covers baked desserts.

Here, the culinary school’s team of experienced chef instructors provides more than 40 techniques, explained in 220 step-by-step instructions—from making your own poolish or levain to kneading, shaping, and scoring various types of loaves, and from laminating butter to braiding brioches. Base recipes for doughs, fillings, and classic viennoiserie provide fundamental building blocks.

Organized into four categories—traditional breads, specialty breads, viennoiserie, and sandwiches—the 83 easy-to-follow recipes provide home chefs with sweet and savory options for breakfast or snacks—from country bread to grissini, pastrami bagels to croque-monsieurs, and kougelhopf to beignets. Select gluten-free, vegetarian, and vegan recipes offer something for everyone. A general introduction explains the fundamentals of bread and viennoiserie making, including key ingredients, the importance of gluten, the steps of fermentation, and an informative glossary.

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Are you ready to take your baking skills to the next level? Introducing the French Boulangerie: Recipes and Techniques from the Ferrandi School of Culinary Arts book, your comprehensive guide to mastering the art of French baking. From classic baguettes to trendy cruffins, this book covers it all, providing you with over 40 techniques explained in 220 easy-to-follow step-by-step instructions. Whether you're a beginner or an experienced home chef, you'll be able to create delicious bread and viennoiserie, perfect for breakfast or snacks. So why wait? Grab your copy now and start baking like a pro!

If you've ever dreamed of creating authentic French baked goods, this book is your ticket to success. With the guidance of the experienced chef instructors from École Ferrandi, known as the "Harvard of gastronomy," you'll learn how to make your own poolish or levain, knead and shape various types of loaves, and even braid your own brioches. The possibilities are endless, and the results will leave you craving more.

But it doesn't stop there. The French Boulangerie book is not just about bread and viennoiserie, it's also about expanding your culinary horizons. With 83 easy-to-follow recipes organized into four categories, you'll discover a wide range of sweet and savory options. From country bread to grissini, pastrami bagels to croque-monsieurs, and kougelhopf to beignets, there's something for everyone to enjoy. Plus, we've included select gluten-free, vegetarian, and vegan recipes, so no one is left out.

Still not convinced? We've got you covered. The book starts with a general introduction that explains the fundamentals of bread and viennoiserie making. You'll learn about key ingredients, the importance of gluten, the steps of fermentation, and more. And to make things even easier, we've included an informative glossary to help you navigate your way through the world of French baking.

Ready to roll up your sleeves and start baking? Don't miss out on this opportunity to learn from the best. Get your own copy of the French Boulangerie: Recipes and Techniques from the Ferrandi School of Culinary Arts book today and embark on a culinary journey like no other.

For more information, visit our website here.

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