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

Fantastic book with clear instructions on recipes and techniques. Great quality and swift delivery. The conversion charts, ingredient breakdowns etc are a really welcome and very in detail add on. Incredibly good value for money.

First The size. It's big and heavy and pretty impractical in that respect. Not easy to use in a small kitchen. Otherwise, a fantastic practical guide to makeing beautiful patisserie at home. It has enough about technique and equipment, without padding out the book, which is mainly made up of recipes. There are pictorial guides to the basic recipes then more written description for the more accomplished recipes. The recipes are at 3 different levels, one a french classic to get you started, two a more interesting one and three a very fancy one for those who want to take thier patisserie to the pro-level. Each recipe has a gorgeous illustration,to inspire you and so you can see what look you are aiming for You can of course dive in where it takes your fancy. Theres classics like macarons and apple pies, as well as beautiful chocolate cakes and a small section on sugar and candy. Its designed around a degree programme at Ferrand school, so theres plenty to go at for many years as a home baker.

One of the finest patisserie books you could purchase. This has multiple recipes where they are also broken down into experience levels, with the first being more basic to level 3 being top tier chef restaurant level. If you are interested in patisserie, I couldn't recommend this enough! This is the bible of recipes.

Amazing book. Easy to read recipes, lots of photos. Includes french classics to modern interpretations. I bought this after doing a 2 month patisserie course in France. Brilliant book, reminder of everything we did and much more. Very happy I bought it :)

Larger than I expected.

The book is beautiful with great step by step illustrations that make it easy to follow regardless of your skill level. I did however find mistakes in the measurements. I made cigarette cookies three times yet they were not coming out as described. I changed the scale and remeasured everything, still no luck. Then I found a French chefs vidéo lesson online and there he explained that the measurement of flour is different. In this book we have 80g of egg whites, 80g of sugar, 80g of flour. When researching after my consistent failures I realised that amount of flour should be halved. Therefore instead of building confidence I am getting confused. Read the recipe here, research online and then stay puzzled as to who to follow for my first attempt. Better checks of measurements will be needed for the next edition.

Quality book well presented

This book is excellent and anyone who loves cooking desserts and Pastries should buy a copy. It goes from basic to high high end. It teaches you the basics, teaches you about products, such as different types of sugars etc, and gives you recipes in 3 levels easy (!?) intermediate and advanced. Even the easy recipes are of quite an advanced standard if you follow them to the letter. Each recipe gives you the weights in cups, ounces and grams. Also each level of recipe uses similar equipment and ingredients so you don't need to rush out and buy loads of equipment and ingredients straight away you can build it up as you progress and improve. Although one small gripe is that some of the equipment and ingredients for the more advanced recipes can be either a little difficult to get hold of and also quite expensive. But that is only gripe I have, and it isn't much of one really because if you love baking and Pastry you will spend the money and take the time getting the equipment and ingredients. If you could spend the time and money learning and mastering the level 1 recipes and all the techniques in this book then you would have the skills and could possibly work in a pro kitchen (as a Junior) it's that good, trust me, I know, I'm a Pastry Chef.

Başucu kitabı niteliğinde, çok ayrıntılı, profesyonel içerik.

Excellent Pastry Book with lots of beautiful pictures in clearly explaining the techniques that makes pastry making an easy to understand and to follow. I have lots of good pastry books and this one is pretty much the top of the list. I strongly recommend. A MUST have. If you. have a passion in pastry making.

clear, concise and plenty of step by step guide. great book.

must have book for any pastry chef....excellently authored!!! highly recommend it over any celebrity chefs ....

Me encantó el libro, cubre los básicos de las técnicas que se verán en las recetas además de los utensilios a utilizar. Tiene una gran variedad de recetas, me gusta mucho que la misma receta venga con tres niveles de dificultad de fácil a avanzado. Las recetas vienen con fotos "paso a paso", lo que facilita el procedimiento a la hora de hacer las recetas. He intentado unas cuantas recetas y son realmente deliciosas, las cantidades son las correctas y no he tenido problema al estar horneando. Además de ser un libro realmente bello, no sé si esto influya para ti pero para mi es algo realmente importante, las pastas son duras, la calidad de las hojas, así como de la impresión es muy buena. Tiene bastante información y es muy descriptivo pero no te abruma al estar leyéndolo, es muy fácil de seguir, tiene un diseño limpio y minimalista. Uno de mis libros favoritos de repostería francesa!