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

by **Ferrandi Paris** (Author)

**A complete baking course from the world-renowned professional culinary school ﾉcole 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 P穰isserie,_ 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.

### Author Biography

**Ferrandi Paris** opened in 1920 to train culinary and hospitality professionals. Internationally renowned for excellence, the school offers courses of all levels to students from France and abroad, including master classes taught by celebrated Michelin-starred chefs. With Flammarion, Ferrandi Paris has published _French Patisserie_ (2017), _Chocolate_ (2019), _Vegetables_ (2020), _Fruits and Nuts_ (2022), and _Charcuterie_ (2023).

**Number of Pages:** 304

**Dimensions:** 1.1 x 11.3 x 8.6 IN

**Publication Date:** February 06, 2024

## Details

- **Price:** 40.0 USD
- **Vendor:** Books by splitShops
- **Type:** Books
- **Tags:** Books by splitShops, Shopify Collective

## Variants

| Variant | Price | Available |
|---------|-------|-----------|
| Default Title | 40.00 USD | In stock |

## Images

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

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