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

Amazing book, simple language, excellent explanations & great pictures. A must have book for any baking student or professional

O melhor livro de sempre

I’ve always struggled to make a croissant. I’ve taken it in pastry classes multiple times, but I’ve never been a fan of laminating. The book gives you picture examples of how to complete different methods of laminating butter into pastries, and also introduced me to new techniques for making the newer styles of croissants, which is amazing. Love this book and definitely recommended.

Wonderful book. It made making croissants not scary ! The instructions are very easy to follow.

As a pastry chef I have hundreds of cookbooks, each providing inspiration for my cooking and baking. This book is wonderful, the recipes well written and photos supplying the beautiful images which whet the appetite and send bakers like me into the kitchen. I feel it is something both the accomplished chef as well as the neophyte could benefit from. My playground was the kitchen from my very early age, loving every moment in the making, yet I realize some only approach the kitchen looking for quick and easy shortcuts. This book is not about taking short cuts, but it is for anyone who wishes to make something beautiful, a pastry to savor. Recipes are clearly written and easy to follow for any one wishing to work with the directions. . It is a worthy addition to any serious bakers library....Lots to learn and enjoy within its pages which can lead to making beautiful memories. Its a special book, a treasure which I hope many discover. I recommend this.

Muy buen libro, lo recomiendo para personas nivel medio en panadería.