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French Patisserie: Master Recipes and Techniques from the Ferrandi School - EUC
US $39.99
ApproximatelyS$ 51.40
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Condition:
Very Good
A book that has been read but is in excellent condition. No obvious damage to the cover, with the dust jacket included for hard covers. No missing or damaged pages, no creases or tears, and no underlining/highlighting of text or writing in the margins. May be very minimal identifying marks on the inside cover. Very minimal wear and tear.
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Shipping:
US $11.71 (approx S$ 15.05) USPS Ground Advantage®.
Located in: Onondaga, Michigan, United States
Delivery:
Estimated between Tue, 26 Aug and Wed, 3 Sep to 94104
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No returns accepted.
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eBay item number:357451843538
Item specifics
- Condition
- Brand
- Unbranded
- Signed
- No
- Narrative Type
- Nonfiction
- MPN
- Does not apply
- Vintage
- No
- ISBN
- 9782080203182
About this product
Product Identifiers
Publisher
Rizzoli International Publications, Incorporated
ISBN-10
2080203185
ISBN-13
9782080203182
eBay Product ID (ePID)
236891074
Product Key Features
Book Title
French Pâtisserie : Master Recipes and Techniques from the Ferrandi School of Culinary Arts
Number of Pages
656 Pages
Language
English
Publication Year
2017
Topic
Courses & Dishes / Desserts, General, Customs & Traditions, Courses & Dishes / Pastry
Illustrator
Yes
Genre
Cooking, Social Science
Format
Hardcover
Dimensions
Item Height
2.2 in
Item Weight
150.9 Oz
Item Length
11.9 in
Item Width
10.2 in
Additional Product Features
Intended Audience
Trade
LCCN
2018-419819
Dewey Edition
23
Reviews
" Magnificent. Utterly magnificent. And important. This is the best pastry book of the 21st century. And that is saying something. The past few years have seen wonderful books by authors like Felder, Pfeiffer, and the Curleys. I relish those earlier books and I will surely consult them. But French Patisserie is simply supreme. If you only have kitchen space or time for one grand French pastry book, then this is book to buy now. You'll be using this book for decades to come. This new book comes from the Parisian cooking school Ferrandi. For a century, the school has taught generations from around the world. If you scan this book, you will be thinking about flying to Paris and enrolling. French Patisserie is that tempting. The book sets a new standard for cookbooks in general and dessert books in particular. . . . The book has 235 recipes plus a discussion, again with photos, of 1,500 skills and techniques. It's comprehensive to the ultimate degree. The recipes are presented in 3 levels. Level 1 versions are the traditional and classic ones you expect. Level 2 offer more sophisticated interpretations -- still a lemon tart but now with a more artistic top. And Level 3 recipes are contributions here from pastry experts. You will surely salivate at Level 3 and, over time as your confidence builds, you will not be able to resist. . . . French Patisserie is a superlative book. Beautiful and exciting. Fun and delicious. I expect this book to be my companion for decades to come. Will I make all 235 recipes here? I can only try. And you will too. This is the perfect cookbook to offer as a holiday book. To friends and to family and surely to yourself." -- HuffPost "...the ultimate pastry bible for those who worship at the altar of croissants and tarts. This is an amazing work of art, a coffee-table volume of practical information written by the school's experienced teaching team of master ptissiers and adapted for the home chef. This impressive achievement in the culinary art of ptisserie is the perfect gift for those who love to bake !" -- Epicurius.com
Dewey Decimal
641.8650944
Synopsis
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 mille-feuille, 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. Featuring advice on how to equip your kitchen, and the essential doughs, fillings, and decorations, the book covers everything from quick desserts to holiday specialties and from 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 p tissiers 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 p tissier, this patisserie bible provides everything you need to master French pastry making., 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 mille-feuille, 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. Featuring advice on how to equip your kitchen, and the essential doughs, fillings, and decorations, the book covers everything from quick desserts to holiday specialties and from 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 p tissiers 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 p tissier, this patisserie bible provides everything you need to master French pastry making., "Whether you are an amateur home chef or an experienced professional, this p'tisserie bible provides everything you need to master French pastry-making." -- Chef Magazine 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 p'tissiers 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 p'tisserie bible provides everything you need to master French pastry-making.
LC Classification Number
TX773
Item description from the seller
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