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French Pâtisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts Hardcover – 26 Oct 2017

5.0 out of 5 stars 17 customer reviews

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Hardcover, 26 Oct 2017
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Frequently bought together

  • French Pâtisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts
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  • Le Cordon Bleu's Pastry School
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  • Patisserie: A Masterclass in Classic and Contemporary Patisserie
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Product details

  • Hardcover: 656 pages
  • Publisher: Flammarion; 01 edition (26 Oct. 2017)
  • Language: English
  • ISBN-10: 2080203185
  • ISBN-13: 978-2080203182
  • Product Dimensions: 25.9 x 5.1 x 30.2 cm
  • Average Customer Review: 5.0 out of 5 stars 17 customer reviews
  • Amazon Bestsellers Rank: 29,820 in Books (See Top 100 in Books)
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Product description

Review

"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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