French Boulangerie: Recipes and Techniques from the Ferrandi School of Culinary Arts (FERRANDI Paris) Desserts This is a book about

This is a book about experimentation

jean-marie auboine

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‘New Basque Cuisine aims to focus on seasonal products but adding a large dose of imagination and pushing back the frontiers’

French Boulangerie: Recipes and Techniques from the Ferrandi School of Culinary Arts (FERRANDI Paris) Desserts This is a book aboutA complete baking course from the world renowned professional culinary school 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