French Patisserie : Master Recipes and Techniques from the Ferrandi School of Culinary Arts
by Ecole Ferrandi
Editor: Editions Flammarion
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Ferrandi, the French School of Culinary Arts in Paris–baptized “Harvard de la gastronomie” by Le Monde—is the pinnacle of the reference pastry shop.From puff pastry croissants of thin paper yarrow, and chestnut cream filled with Paris-Brest festive Christmas logs, this comprehensive book leads aspiring pastry chefs through each step, starting from basic techniques for Michelin to the level of desserts.Featuring tips on how to equip your kitchen, and the basics of pasta, toppings and decorations, the book covers everything from small desserts for specialties and ice cream vacations to chocolate sorbets.Ferrandi, an internationally renowned, professional culinary school, offers an intensive course in the art of French pastry making decisions.Written by the experienced school of the master pastry master’s pedagogical team and adapted for the chef at home, this illustrated cookbook provides all the fundamentals of the techniques and recipes that make up the building blocks of the illustrious French chef serves the tradition, explained step by step, in text and images.Practical information is presented in tables, diagrams, and navigation bars for reference practice.Easy to follow recipes are sorted by difficulty level, allowing the reader to develop their skills over time.If you are an amateur in the home of an experienced chef or pastry chef, this bible bakery provides everything you need to master French pastry.
Ecole Ferrandi – French Patisserie : Master Recipes and Techniques from the Ferrandi School of Culinary Arts – Free
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