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French Pâtisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts Hardcover – 26 Oct 2017
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"Whether you are an amateur home chef or an experienced professional, this pâtisserie bible provides everything you need to master French pastry-making." --Chef Magazine
"French Pâtisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts is a magnum opus, not just for avid pastry cooks but anyone looking to master basic pastry techniques. The visual step-by-step explanations make attempting even the most complicated desserts much easier, so this is one cookbook where nothing is off limits." --Epicure Asia
"French Pâtisserie is a superlative book. Beautiful and exciting. Fun and delicious." --HuffPost
About the Author
Ecole 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 Herme, Joel 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.
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This is fast becoming my favourite cookbook ever. All bases are covered, from the basics (pastry, creams, biscuits, and loaf cakes) to creations straight out of a professional kitchen. The recipes are split into 3 levels of difficulty - meaning you have 3 different ways of creating staple bakes (lemon tart, chocolate tart, walnut tart, croquembouche, etc.). For example, Level 1 of the walnut tart requires just a sweet short pastry and walnut caramel filling, but Level 3 has sweet walnut pastry, walnut cream, vanilla fudge, caramelised walnuts, and chantilly cream. Level 2 meets them halfway with a walnut genoise sponge, syrup, almond paste crown, and soft caramel.
Much of the basics have been covered in similar detail by others, such as Christophe Felder's 'Patisserie: Mastering the Fundamentals of French Pastry' - but Ferrandi show you how to combine the different elements to create some very creative bakes (I can't wait to tackle the praline choux swiss roll!).
I have come across 1 or 2 mistakes so far, such as incorrect dimensions for rolling dough out for the sable hollandais (if you go with the dimensions stated, you'll only manage to wrap half the biscuit). But these are only minor. It really is a stunning cookbook.
Update: six months on I can confirm that the recipes are indeed easy to follow, even with my limited baking experience. The results appear reasonably similar to the images in the book, if time is taken over presentation. There is a difficulty level shown for recipes and even level 3 recipes are manageable - without distractions, while level 1 recipes give very good results for a minimal amount of effort.
Each section is graded into three levels of complexity.