Opis: French Pâtisserie

French pâtisserie — from a flaky croissant in the morning to a raspberry macaron with tea or a layered Opéra cake after dinner — provides the grand finale to every memorable meal. This comprehensive volume, from the professionals at the Ferrandi School of Culinary Arts — dubbed “The Harvard of Gastronomy” by Le Monde newspaper — offers everything the home chef needs to create perfect pastries for all occasions.

1500 skills and techniques
Learn how to make pastries, creams, decorations, and more with step-by-step instructions and tips and tricks from Ferrandi’s experienced chefs.

235 classic French recipes
Recipes for the complete range of French pâtisserie also include variations that are rated according to level of difficulty so that home chefs can expand their skills over time.

Created with the participation of France’s award-winning pastry chefs : Ophélie Barès, Christelle Brua, Christine Ferber, Nina Métayer, Christophe Adam, Julien Alvarez, Nicolas Bacheyre, Nicolas Bernardé, Nicolas Boussin, Yann Brys, Frédéric Cassel, Gontran Cherrier, Philippe Conticini, Yann Couvreur, Christophe Felder, Cédric Grolet, Pierre Hermé, Jean-Paul Hévin, Arnaud Larher, Gilles Marchal, Pierre Marcolini, Carl Marletti, Yann Menguy, Christophe Michalak, Angelo Musa, Philippe Urraca.

Szczegóły: French Pâtisserie

Tytuł: French Pâtisserie
Podtytuł: Master Recipes and Techniques from the Ferrandi School of Culinary Arts
Wydawnictwo: Flammarion
ISBN: 9782080203182
Języki: angielski
Rok wydania: 2022
Ilość stron: 656
Format: 26.0x30.0cm
Oprawa: Twarda
Waga: 4.195 kg

Recenzje: French Pâtisserie