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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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Ferrandi, the French School of Culinary Arts in Paris–dubbed the “Harvard of gastronomy” by Le Monde newspaper―is the ultimate pastry-making reference.
From flaky croissants to paper-thin millefeuille, and from the chestnut cream–filled Paris-Brest to festive yule logs, this comprehensive book leads aspiring pastry chefs through every step― from basic techniques to Michelin-level desserts.
Starting with advice on how to equip your kitchen, to the essential doughs, fillings, and decorations, the books covers everything from quick desserts to holiday specialties and from frozen ice creams and sorbets to chocolates.
Ferrandi, an internationally-renowned professional culinary school, offers an intensive course in the art of French pastry-making. Written by the school’s experienced teaching team of master pâtissiers and adapted for the home chef, this fully illustrated cookbook provides all of the fundamental techniques and recipes that form the building blocks of the illustrious French dessert tradition, explained step by step in text and images. Practical information is presented in tables, diagrams, and sidebars for handy reference. Easy- to-follow recipes are graded for level of difficulty, allowing readers to develop their skills over time.
Whether you are an amateur home chef or an experienced professional, this pâtisserie bible provides everything you need to master French pastry-making.
From the Publisher
With more than 130 techniques with step-by-step illustrations, and 117 recipes created by Ferrandi teachers and graded by level of difficulty, home chefs can develop their culinary skills over time.
Caramel Apple Jam
Strawberry Layer Cake
Molten Chocolate Cakes
"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
From the Back Cover
- Publisher : Flammarion; 1st edition (26 Oct. 2017)
- Language : English
- Hardcover : 656 pages
- ISBN-10 : 2080203185
- ISBN-13 : 978-2080203182
- Dimensions : 25.91 x 5.84 x 30.25 cm
- Best Sellers Rank: 30,014 in Books (See Top 100 in Books)
- Customer reviews:
About the author
Reviewed in the United Kingdom on 20 August 2020
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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.
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.
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.
By Geddo on 20 August 2020
By Christine on 21 September 2019
Oh....and it is big and it is HEAVY! A sound investment, if a danger to the waistline!!
Most of the cakes and dessert are presented in 3 different "ways": a base recipe, a more advanced version, and a professional pastry chef interpretation.
The book uses both metrics and cups, so it's really easy to follow.
Full of nice step by step pictures